Ever wonder what starbucks/bridgehead/second cup/etc. puts into those christmas lattes to make them taste so good? flavoured syrups! :) i just happened to stumble upon a great page on making these easy syrups to add to your own coffee and/or hot chocolate and/or mixed drinks! (gingerbread & spiced rum anyone?) thus, here are the recipes and my photos of the steps!
Ingredients:
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
1 tsp. molasses
1 cup water
1 cup sugar
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
1 tsp. molasses
1 cup water
1 cup sugar
Directions:
Combine all ingredients in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar is completely dissolved. Let simmer gently for 10 minutes. Pour the mixture through a fine mesh sieve lined with cheesecloth ( i used a coffee filter). Store in the refrigerator until ready to use.
Combine all ingredients in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar is completely dissolved. Let simmer gently for 10 minutes. Pour the mixture through a fine mesh sieve lined with cheesecloth ( i used a coffee filter). Store in the refrigerator until ready to use.
Toffee Syrup
Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits
Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits
Directions:
Combine the water, sugar, and toffee bits in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.
Combine the water, sugar, and toffee bits in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.
I only made gingerbread and toffee flavours but you could essentially make any kind you wanted depending on the source of the flavour- i.e. candy canes for peppermint, eggnog, cinnamon, chocolate, etc.
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