1/3 Photos of Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream
French Tart's Note:
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.
My Private Note
Units: US | Metric
- 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
Cognac Chantilly Cream Topping
- 1Gingerbread Syrup.
- 2Make 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.
- 3Bring 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.
- 4Gingerbread Coffee.
- 5Make 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.
- 6Just 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.
- 7When 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!
- 8If you have any cream left over - make another gingerbread coffee!
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Nutritional Facts for Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream
Serving Size: 1 (204 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 400.3
- Calories from Fat 165
- Total Fat 18.4 g
- Saturated Fat 11.4 g
- Cholesterol 68.0 mg
- Sodium 20.8 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 0.2 g
- Sugars 57.9 g
- Protein 1.1 g
The following items or measurements are not included: