½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter
¼ teaspoon vanilla extract
Combine apple cider, light brown sugar, cinnamon, and nutmeg in a nonstick saucepan. Over medium-high heat, bring mixture to a boil, stirring frequently. After mixture comes to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring every so often to prevent sticking or burning. The mixture will reduce and become thicker. Now add butter and stir continuously until completely melted. Remove pan from heat. After a minute, stir in vanilla. Syrup will thicken as it cools.
Serve in your latte or try this delicious Apple Cider Syrup over ice cream or even pancakes, waffles, and French toast.
318 CAFFE LATTE RECIPES
The best way to store homemade syrups is in a plastic squeeze bottle. To reheat fast, place bottle in microwave for 30 to 60 seconds or set in a warm-water bath for a few minutes.
Makes about 2 cups
2 cups water
1½ cups granulated sugar
1 cup of your favorite flavor of jam, jelly, or fruit preserves
Flavor suggestions: Raspberry, strawberry, peach, apricot, orange, blueberry, mango, mint.
In a nonstick saucepan, stir together water and sugar with your favorite jam, jelly, or preserves. Bring to a boil over medium-high heat, stirring often to prevent burning or sticking. Reduce heat and simmer for 20 minutes, stirring frequently. After 20 minutes, mixture should be slightly reduced and thicker. Remove from heat and strain through a fine-mesh sieve. (Strain a second time if needed.) Allow to cool to room temperature in a bowl and remove any skin that forms. Transfer syrup to a plastic squeeze bottle and store in refrigerator. To re-warm syrup, simply place the plastic bottle in the microwave for 30-60 seconds or set bottle in a warm-water bath.
NOTE: If using an “all-fruit” preserve—the kind sweetened with fruit juice or concentrate instead of corn syrup—add about 10 minutes to the simmering process. The corn syrup in standard jellies and preserves is what helps the mixture thicken. If your jelly or jam does not have corn syrup in it (check the ingredient label), you’ll simply have to boil this mixture down a bit longer for the same result.
Unless otherwise indicated, the recipes that follow are for single servings.
Pour the espresso into an 8-ounce mug. Stir in gingersnap syrup. Fill the rest of the mug with steamed milk. (Use an espresso machine steam wand or my rustic stovetop method on page 300.) Top with a cloud of foamed milk and a crisscrossing drizzle of gingersnap syrup.
Makes about 1½ cups syrup
2 cups water
1½ cups granulated sugar
2 tablespoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
In a nonstick saucepan, combine the water, sugar, ginger, and cinnamon. Over medium-high heat, bring the mixture to a boil, stirring frequently to prevent burning. After the mixture comes to a boil, reduce heat to medium-low and continue simmering for 15-20 minutes, stirring every so often to prevent sticking or burning. The mixture will reduce and become slightly thicker. Remove pan from heat. After mixture cools a minute, stir in vanilla. Serve warm in your latte or try it over ice cream! The best way to store homemade syrups is in a plastic squeeze bottle. To reheat fast, place bottle in microwave for 30-60 seconds or set in a warm-water bath for a few minutes.
2 teaspoons canned pumpkin
¼ teaspoon pumpkin pie spice (see note)
1 tablespoon vanilla syrup (or ¼ teaspoon vanilla extract and 1½ teaspoons granulated sugar)
1 shot hot espresso or strong coffee
cup cold milk
Cinnamon stick
Step 1—In an 8-ounce mug combine canned pumpkin, pumpkin pie spice, and vanilla syrup (or vanilla extract and sugar).
Step 2—Pour the hot espresso into the mug. Stir well to blend the flavors.
Step 3—Froth up the milk using an espresso machine steam wand or my rustic stovetop method (page 300). Using a spoon to hold back the foam in your pitcher or bowl, pour the steamed milk fluid into the hot espresso. Add a cinnamon stick and stir to mix the flavors. Top with foamed milk.
NOTE: Pumpkin pie spice can be found in most grocery store spice sections. If you don’t have it or can’t find it, you can make your own. Simply mix the following ground spices to get 1 teaspoon of pumpkin pie spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon ground allspice or ground cloves, and ⅛ teaspoon ground nutmeg.
½ cup cold eggnog
¼ cup cold milk
1 shot hot espresso or strong coffee
Pinch ground nutmeg
Step 1—Combine the eggnog with the milk. Steam the liquid mixture using an espresso machine steam wand or my rustic stovetop method (page 300). Note that eggnog will scorch faster than milk, so watch the steaming process closely.
Step 2—Pour the espresso into your mug. Fill the mug with the steamed eggnog mixture. Top the drink with a bit of foamed eggnog mixture. Garnish with ground nutmeg.
½ cup milk
¼ cup white chocolate, chopped, or white chocolate chips
¼ teaspoon vanilla extract
1-2 shots hot espresso or strong coffee
Whipped cream (optional)
Step 1—Combine milk and white chocolate in a heatproof bowl and place over a saucepan aboutfull of boiling water. (The water level should be under the bowl but not touching it.) Stir constantly until chocolate is melted.
Step 2—Using a whisk or handheld electric beater, whip in the vanilla. Continue to whip about a minute until the warm mixture is loosely frothy.
Step 3—Pour the espresso into a large mug. Add the steamed white chocolate milk and stir to blend the flavors. You can top with whipped cream, but I serve it without. (This drink is absolute heaven. It tastes like a rich, warm coffee-infused milkshake! Enjoy!)
2/3 cup cold milk
1 shot hot espresso or strong coffee
1 candy cane
½ tablespoon kirsch (cherry liqueur) or cherry syrup