Vanilla-Gingerbread Latte

23 Nov 2009

Neil loves coffee, that’s no mystery. I love coffee too, but I like foo-foo coffee. Concoctions with non-coffee flavors, and obscene amounts of chocolate or candy. I don’t sip, I gulp. I savor the whipped cream and chocolate shavings and am almost brought to tears when the cup is nearly empty. In my teeth-grinding attempt to save money however, I’ve cut back and am always looking for ways to duplicate my little luxuries by DIY. CHOW recently asked a handful of restaurant owners for the recipes to their seasonal flavored coffees and Chef Robert Hellen’s Vanilla-Gingerbread Latte made my list.

Ingredients

For the sugar mixture:

1 tablespoon sugar
1 teaspoon powdered ginger

For the spiced simple syrup:

1/2 cup water
1/2 cup sugar
1/8 teaspoon cinnamon
1 tablespoon ginger mix from above
1 scant teaspoon vanilla extract

To assemble:

1 1/4 cups milk
1 expresso shot (1 to 1/2 ounces)
Graham cracker, for garnish
3 tablspoons simple syrup from above

Ingredients

For the sugar mixture: Mix all ingredients together: Mix all ingredients together.
For the spiced simple syrup: Mix all ingredients together.
To assemble: Steam milk and froth top, if you have an expresso maker. Pour expresso shot into a cup. Garnish with a graham cracker and a drizzle of syrup, if desired.

{Recipe via Chow & Image via Treehugger}

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Tags: Cooking, Food

2 Responses to "Vanilla-Gingerbread Latte"

Patrick

November 29th, 2009 at 10:17 am

In easy way to make a sweet latte is by frothing chocolate milk instead of white milk. With the espresso it makes a warm treat. I bet the simple syrup in the recipe you have here would be a great addition.

Samantha

November 24th, 2009 at 8:29 am

YUM!