Receta Gingerbread Coffee
Today is “reveal day” for our group of the Secret Recipe Club, created by Amanda of Amanda's Cookin'. The club has grown so quickly that Amanda has had to create four different SRC groups, and we are in Group C. Each month, the participants are assigned a blog to try a recipe from, but the bloggers don't know who has their blog until reveal day (which is today!). It's really fun both to try other foodies' recipes and to see what they do with your own.
Our November assignment was The Avid Appetite, written by food lover Rachel, who has tons of great recipes on her blog, from savory to sweet. One that really caught our eye was the recipe for making gingerbread coffee syrup. Rather than paying ridiculous prices for specialty coffee drinks, Rachel offers ideas on how to make them at home. This particular one was calling our name as we enter the chilly holiday season. We know it will be great for Thanksgiving morning when we're out with the rest of the neighborhood watching the Manchester Road Race (in its 75th year!).
Take molasses
Add brown sugar, spices and water and let it become syrup
Not being fans of sugar substitutes, the only "substitute" we made to Rachel's recipe was to use real brown sugar rather than Splenda. Sweet, warm and full of gingerbread spiciness, this coffee reminded us of the coziness of the holidays, and is one we'll make again and again.
Gingerbread Coffee
1 teaspoon ground cinnamon
coffee, prepared the way you like it
In a small saucepan over medium heat, combine molasses, brown sugar, waer, cinnamon and ginger. Continue cooking, stirring often, until mixture thickens and has a syrupy consistency, about five minutes. Meanwhile, prepare hot (or iced!) coffee the way you like it. Add two tablespoons of gingerbread syrup to coffee, stir well and enjoy by a warm fire.