Gingerbread Latte Syrup
Make a delicious holiday latte at home with this gingerbread latte syrup.
Servings 12 servings
Calories 90kcal
Ingredients
- 1 can light coconut milk 13.5oz
- 3/4 cup light brown sugar
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp salt
Instructions
- Add coconut milk, brown sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan
- Whisk to combine the ingredients
- Increase the heat to medium-high and bring the mixture to a boil, whisking frequently
- Be careful not to let the mixture boil over and reduce to a simmer
- Simmer for 14 minutes whisking regularly
- Add a pinch of salt to the pan and remove from heat
- Allow to cool completely and pour into a glass jar
- Store in the refrigerator for up to two weeks
Notes
Ingredient substitutions: If you are allergic to coconut, you can use evaporated milk or sweetened condensed milk. If you use sweetened condensed milk, the syrup will be sweeter, so you will want to use less sugar. You can use coconut sugar or granulated white sugar in place of the brown sugar
Use regular unsulphured molasses, not blackstrap. Blackstrap is far more bitter and will take over the batch. Grandma's is what I use.
Whisk the spices in while the liquid is still cold. Ground cinnamon, ginger and cloves clump the second they hit hot liquid. Getting them dispersed before the pan heats up is the difference between smooth and gritty.
Watch it as it comes to a boil — coconut milk and sugar will climb the pan fast. Once it's boiling, drop it straight to a simmer and whisk regularly for the full 14 minutes.
It thickens considerably as it cools, so pull it while it still pours easily. If the cold syrup is too thick, warm it gently with a splash of water or milk and whisk.
Stir before every pour. The spices settle to the bottom of the jar as it sits, so without a stir your first latte is weak and the last one is gritty. If you want a perfectly smooth syrup, pour it through a fine mesh sieve before it goes in the jar.
To serve: 2 tablespoons per 12-ounce latte, 3 for a venti-sized cup. One batch makes 12 drinks. Also good in black tea, or poured over vanilla ice cream.
Storage: cool completely, then keep in a sealed glass jar in the refrigerator for up to 2 weeks. For a coconut allergy, evaporated milk works; sweetened condensed milk also works but is much sweeter, so cut the brown sugar back.
Nutrition
Serving: 2tbsp | Calories: 90kcal | Carbohydrates: 17g | Protein: 0.04g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 56mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.3mg
