Gingerbread Spice Christmas Cappuccino with Homemade Gingerbread Syrup
A traditional cappuccino elevated for the holidays with cinnamon, nutmeg, and unbelievably delicious homemade gingerbread syrup
Yield: 1 serving
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