So I was at the Changi airport and feeling the need to eat/drink something last minute before jumping on the flight and also needing free wifi, and Starbucks was going to cover both requirements! I think it must have been around Christmas time, even though I cannot remember now. Anyway...Gingerbread latte caught my eye and I knew instantly that I could reproduce it...and here it is. You can use this syrup with a whole lot more than lattes I might add. Think the traditional coffee or tea, but think ice cream and pancakes and waffles. A little bit naughty but very nice. Enjoy.
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- 125 Grams unsalted butter BUY
- 125 Grams cream
- 125 Grams honey
- 1 Tablespoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- ½ Teaspoons ground nutmeg
- 2 Drops doTERRA Oils Ginger oil or 1 tbsp ginger powder BUY
- 3 drops cinnamon bark oil or 1 tsp cinnamon powder BUY
- 2 Drops doTERRA Oils Cardamom oil or ½ tsp cardamom powder BUY
- 1 Drop doTERRA Oils Clove oil or pinch clove powder BUY
- 1 Drop doTERRA wild orange oil BUY
Place butter, cream, honey, vanilla, salt and dry spices (if using) into Thermomix bowl and cook 12 min/ Varoma/speed 1/MC off, TM basket on the lid.
Allow to cool for 5 minutes, then add oils (if using) and mix 10 sec/speed 3.
Pour into a sterilized jar and store in the refrigerator. Will thicken when cold.
Perfect for using in Gingerbread Lattes (coffee, hot/iced tea or chocolate), or drizzle on pancakes, waffles, ice cream, on top of gingerbread cake … the possibilities are endless.
To make Gingerbread Lattes: Brew the coffee or crio bru of choice and use either hot or cold.
Add 2 tbsp Gingerbread Syrup per mug or glass and sweeter of choice to taste. Stir well. Top with whipped cream or foamed milk and drizzle generously with the Gingerbread Syrup. This syrup will thicken in the fridge, so to drizzle it may need to be warmed.
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