30 Days of Christmas Coffees – Day 21
Savor the Season with Gingerbread Spice Christmas Cappuccino
…and Homemade Gingerbread Syrup
Welcome to Day 21 of spillinthebeans.com’s 30 Days of Christmas Coffees! Today, we’re diving into the holiday spirit with a cozy and aromatic treat – the Gingerbread Spice Christmas Cappuccino. It’s a delightful concoction that’s a festive variation on the classic cappuccino. The Gingerbread Spice version combines the warmth of gingerbread, the richness of espresso, and a touch of holiday magic.
And, as a special treat, we’re including the recipe for homemade gingerbread syrup. So, you don’t need to stop with the Cappuccino – you can go gingerbread crazy all season long!
Oh, and we figure you’re probably a fan of gingerbread or you wouldn’t have ended up on this post. But if you’ve got some haters in the house, we’ve got another Christmas Cappuccino variation for you, too!
30 Days of Christmas Coffee Recipes
The Perfect Blend of Tradition and Festivity
Cappuccino purists might raise an eyebrow at the sight of whipped cream atop their beloved beverage, but fear not! This Christmas Cappuccino is a delightful exception, crafted to infuse your cup with the joy and flavors of the holiday season.
Of course, no one is holding your feet to the fire. Therefore, you can set the whipped cream aside – but, why?
Gather up your ingredients
– 1 shot of espresso (or 1/2 cup of strong brewed coffee)
– 1/2 cup of whole milk
– 2 tablespoons of gingerbread syrup (store-bought or homemade)
– 1/4 teaspoon of ground cinnamon
– 1/8 teaspoon of ground nutmeg
– Whipped cream for topping
– Cinnamon stick for garnish (optional)
Ingredients for the gingerbread syrup
– 1 cup water
– 1 cup granulated sugar
– 1/4 cup molasses
– 2 tablespoons fresh ginger, grated
– 1 cinnamon stick
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon vanilla extract
Spillin’ the Beans Espresso Making Alternatives
Recipe for Gingerbread Spice Christmas Cappuccino with Homemade Gingerbread Syrup
Gingerbread Spice Christmas Cappuccino with Homemade Gingerbread Syrup
Materials
Homemade Gingerbread Syrup
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup molasses
- 2 Tbsp fresh grated ginger
- 1 piece cinnamon stick
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp vanilla extract
Gingerbread Spice Christmas Cappuccino
- 1 shot espresso or 1/2 cup strong brewed coffee
- 1/2 cup whole milk
- 2 Tbsp gingerbread syrup
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- whipped cream and cinnamon stick for garnish
Instructions
Homemade gingerbread syrup – make at least an hour in advance
- In a small saucepan, combine the water and sugar and heat over medium heat, stirring until the sugar dissolves
- Stir in the molasses and grated ginger
- Add the cinnamon stick, ground cinnamon, and ground cloves, and stir well
- Simmer over medium-low heat for about 15-20 minutes, stirring occasionally
- Allow the mixture to cool for about 10 minutes then strain through a sieve or cheesecloth to remove the bits of ginger and cinnamon stick
- Stir in the vanilla extract and let the mixture cool to room temperature
- Transfer to a glass jar or bottle and refrigerate (it should last a few weeks in the refrigerator)
Prepare the Gingerbread Spice Christmas Cappuccino
- In a small saucepan, heat the milk of medium heat to simmer (not boiling)
- Using a milk frother, froth the hot milk until creamy and foamy
- Brew a shot of espresso (or make a strong cup of coffee if you don't have espresso)
- Add the gingerbread syrup, ground cinnamon, and nutmeg to the coffee, and mix well
- Pour the frothed milk on top of the coffee, holding back the thickest foam with a spoon as you pour
- Even though it's not traditional for a cappuccino, a little whipped cream will do the trick to make this beverage even more decadent – and don't forget the cinnamon stick or ground cinnamon
A Twist for Every Palate: Alternative Cappuccino Flavor
Not a fan of gingerbread? Fret not! We understand that everyone’s taste buds are as unique as snowflakes. For those seeking an alternative flavor profile, we have the perfect suggestion that still captures the essence of the holiday season.
Peppermint Mocha Bliss
Swap out the gingerbread syrup for a luscious Peppermint Mocha twist. Here’s how to infuse your Christmas Cappuccino with the cool and invigorating flavors of peppermint:
Ingredients
– 1 shot of espresso (or 1/2 cup of strong brewed coffee)
– 1/2 cup of whole milk
– 2 tablespoons of chocolate syrup
– 1/4 teaspoon of peppermint extract
– Whipped cream for topping
– Crushed candy canes for garnish (optional)
Instructions
1. Prepare the Espresso
– Brew a shot of espresso or make a strong cup of coffee.
2. Heat the Milk
– In a small saucepan, heat the whole milk over medium heat. Be careful not to boil it; you just want it hot.
3. Froth the Milk
– Use a milk frother or a whisk to froth the hot milk until it becomes creamy and has a good amount of foam.
4. Add Chocolate Syrup and Peppermint Extract
– Stir in the chocolate syrup into the brewed espresso or coffee.
– Add peppermint extract to the coffee and mix well.
5. Combine Milk and Coffee
– Pour the frothed milk into the espresso or coffee mixture. Gently stir to combine.
6. Top with Whipped Cream
– Add a generous dollop of whipped cream on top of the cappuccino.
This alternative brings the classic combination of chocolate and peppermint to your cup, creating a winter wonderland of flavors. It’s a perfect choice for those who prefer a cooler, minty note over the warm spiciness of gingerbread.
More Christmas Coffees to Come
Whether you opt for the gingerbread spice or the peppermint mocha bliss, we hope this Christmas Cappuccino becomes a staple in your festive beverage lineup. And stay tuned for more delectable creations as we continue our journey through spillinthebeans.com’s 30 Days of Christmas Coffees.
Oh, and don’t forget to follow us on Pinterest.
Cheers to day 21 of our 30 Days of Christmas Coffees series – and to a peaceful, happy, (and caffeinated?!) holiday season! 🎄☕🌟
