So the holidays are here, but right now we’re in that weird in-between time: the long Thanksgiving weekend came and went and Christmas is just weeks away, but we still have to do things like go to work and eat normal meals in the meantime. Honestly, I think we should all just take the month of December off. There are too many festivities and distractions to get much done anyway, and a three-day weekend isn’t enough time to soak in all that merriment.
I assume you’ve finished off the Thanksgiving leftovers by now, but you may have a few extra ingredients lying around that you’re trying to figure out what to do with. We’re big proponents of using what you have to prevent food waste, even when it comes to the small things! So, just in case you have some whipping cream and spices left over from your pumpkin pie endeavors, I’ve got a perfectly festive way to use it all up: a homemade gingerbread latte that’ll have you breaking up with Starbucks for the season.
I’m a sucker for anything gingerbread, and a creamy spiced latte is no exception. The best part about making them at home, besides using up your holiday spices and saving some $$$, is that you can control exactly how sweet you want it to be by watching how much syrup you use. This gingerbread coffee syrup is extremely simple to make, and makes your house smell amazing as it simmers. Think hot spiced cider x 100.
You could stop at the syrup and have a perfectly nice latte, but the addition of fresh-made spiced whipped cream is what really make this hot drink an indulgence. If you have an opened quart of heavy whipping cream leftover from Thanksgiving in your fridge, whip it up with some winter spices and I guarantee you’ll want to put it on everything.
The rest is easy: spoon your desired amount of syrup into the bottom of your favorite holiday mug and add your favorite coffee combination–I did two shots of espresso and frothy milk, but you could just as easily use strong brewed coffee and a dash of cold cream–and top with a spoonful of whipped cream. Sip, drain, repeat.
Gingerbread Latte Syrup
• 1 & 1/2 cups water
• 1 & 1/4 cups sugar
• 1 tablespoon ginger
• 1 & 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon sea salt
• 1 tablespoon molasses
• 2 teaspoons pure vanilla extract
1. Add all ingredients except the vanilla into a saucepan and whisk to combine.
2. Bring to a boil, then turn heat down to low and simmer until slightly thickened, about 20-25 minutes.
3. When the mixture appears thick and syrupy, remove from heat and add vanilla. Stir to combine.
4. Let cool slightly, then spoon about 1 tablespoon into mug before adding espresso and milk!
5. Store the rest in a lid with a jar at room temperature.
Originally adapted from this recipe by An Edible Mosaic.
Spiced Whipped Cream
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tablespoon cinnamon
• a pinch each of cloves, ginger, and nutmeg
• dash of pure vanilla extract
Combine all ingredients and whip with standing mixer until stiff peaks form. Add to gingerbread lattes, black coffee, pies, mousses, and whatever else you can think of!