Tuesday, November 22, 2011
Since I’ve shared with you my signature cocktail for the holiday season here, it’s only fair that I share a hot beverage with you to accompany your dessert at the end of your holiday feast. Here you have it—Gingersnaps Café au Lait!
I thought my all time favorite hot beverage was a cup of coffee, with lots of cream. That’s what helps me wake up every morning, anyways. Well, I was wrong all along, so wrong. Hm….maybe I should say, I just found my new favorite. This Gingersnap Café au Lait will get you hooked.
This Gingersnaps Café au Lait is loaded with the warm spices from the ginger syrup. The cinnamon is sweet and earthy, paired nicely with the ginger and liquorish-y star anise. The milk is silky and sweet, go hand in hand with the strong coffee aroma. It’s the best Holiday hot beverage you’ll ever had, I promised. Yes, better than the hot apple cider, in my opinion. This Gingersnaps Café au Lait is perfect with a few gingersnaps cookies for afternoon tea as well. I’ll post the cookies recipe in the near future.
Thanks to Lauren from Healthy Delicious for the inspiration for this drink. I’m submitting this post to Kitchen PLAY. This month, Calphalon is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win a Calphalon Kitchen Electrics prize valued at $100 (6 prizes total). The deadline is November 30, 2011. Please review the complete contest rules before entering. Good luck!
Gingersnaps Café au Lait Printable Recipe
1/4 cup sugar
2 tablespoons light brown sugar
1/4 cup water
2-inch of fresh ginger, peeled and sliced
1 cinnamon stick
1 star anise
1/2 cup milk
4 cups freshly brewed strong coffee
In a small pot, heat the sugars, water, ginger slices, cinnamon, star anise and cloves over medium heat. Bring to a simmer, stirring occasionally until the sugar is completely dissolved. Reduce heat to low and let mixture simmer for another 15 minutes.
Remove from heat, covered and let the syrup steep for 1 hour. Strain the syrup through a fine mesh sieve and discard the spices. Transfer syrup to a bottle until ready to serve.
In a small pot, heat milk over low heat, until scaled and do not let it boil. Combine the coffee, warmed milk, 4 tablespoons of gingerbread syrup, and divide between four glasses. Top with whipped cream and enjoy with Gingersnaps cookies.