Prep 5 mins
Cook 20 mins
As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.
- 2 cups water
- 1 1⁄2 cups granulated sugar
- 2 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 1⁄2 scoop fresh ground coffee, per person (in the coffee filter machine)
Cognac Chantilly Cream Topping
- 10 fluid ounces whipping cream
- 2 tablespoons cognac
- 2 tablespoons icing sugar
- 1⁄4 teaspoon ground cinnamon, plus extra to sprinkle
- cinnamon stick, for stirrers
- Gingerbread Syrup.
- Make the gingerbread 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 the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
- Gingerbread Coffee.
- Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
- Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
- When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
- If you have any cream left over - make another gingerbread coffee!
Wonderful, just wonderful. This rich, creamy, spicy coffee is over the top. The gingerbread syrup is wonderful and the addition of cognac and cinnamon to the whipped cream is devine. I enjoyed it so much. The flavor is outstanding. It was quick and easy to make and presents very well. I can't wait to try this decadent treat again. Thanks so much for sharing.
Oh, this is truly decadent! Words cannot express how delicious this is. I reduced the recipe to half. The gingerbread syrup is amazing. I never had such a wonderful coffee and I love anything topped with whipped cream! Thanks for posting this keeper! Made for Zaar World Tour 4 for the Tastebud Tickling Travellers.
I made this lovely concoction up without the cognac and it was much enjoyed! Thank you for a treat I will make again and again!