This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Gingersnap Latte
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Here's a coffee shop-quality latte you can make right at home. Steamed milk and a warming ginger-cinnamon syrup turn some ordinary espresso into an extraordinary treat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Ginger Syrup
2 cups water
1 1/2 cup granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Latte
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
Garnish
whipped cream
ground nutmeg
candied ginger
directions
Make the ginger syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small, or the mixture could easily bubble over.
Bring mixture to a boil then reduce heat and simmer syrup uncovered for 15 minutes. Remove the syrup from the heat when finished.
Make a double shot of espresso (1/2 cup), using an espresso machine or French press. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.
Make latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
Top drink with a dollop of whipped cream and a sprinkle of nutmeg and candied ginger, if desired.
Makes one grande sized latte and syrup for 7 drinks.
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nutrition data
Nutritional data has not been calculated yet.
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