I get very excited around the holidays because I know I’ll get to splurge and have a few indulgent drinks at my favourite coffee chains. From flavoured lattes to hot chocolates, they’ve got it covered. At $3 to $4 dollars a pop?… well that sends me into my own kitchen.
I’m going to show you a few hot beverages you can make this Christmas season, or just for a pick me up on a cool day. Eggnog lattes, gingerbread hot chocolate and red velvet lattes are on the menu!
The eggnog latte is very simple. Here is what you will need;
1/2 cup of your favourite eggnog
1/4 cup milk
1 shot of espresso
If you have an espresso machine like I do, then this is pretty straight forward…
Combine the milk and eggnog together and steam until hot and frothy.
Brew a shot of espresso (two if you are making one for a friend!). Add the espresso to your favourite mug or cup and fill to the top with the warmed eggnog / milk mixture. Top with extra foam or add whipped cream. Sprinkle with a bit of cinnamon or nutmeg if desired.
Red Velvet Latte
The secret to this one is making a red velvet simple syrup. The syrup is added to your latte to give it the flavour and colour. It also means, you can make a batch of red velvet syrup, store it in a jar and keep it in your fridge for weeks. This makes it very convenient if you are hosting a holiday party this year. Make a batch in advance and look like a barista hero to your friends and family!
1/2 granulated sugar
1 Tbsp cocoa powder
Red food colouring (1/4 tsp of paste, or 1 tsp of liquid)
Add sugar and water to a saucepan and warm over medium heat until sugar has completely dissolved. Whisk in cocoa powder and food colouring. Allow to cool.
All that is left is to brew a shot of espresso and add it to a cup or mug. Stir in 1-2 teaspons of the red velvet syrup and top up glass with steamed, frothy milk. Top with a little shaved chocolate, or serve with a classic red and white candy cane.
Store red velvet syrup in a clean, sterilized container in the refrigerator up to for 3-4 weeks. A small mason jar is perfect.
Gingerbread Hot Chocolate
This is a similar idea to the red velvet but here, we’ll make a gingerbread flavoured rich syrup. And let me tell you, it is Aaahhh-May-Zing!
1 cup dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla
4 whole cloves (ground) or a wee pinch of ground cloves
dash of salt
Add water and sugar to a saucepan and warm over medium heat, stirring regularly until sugar has dissolved. Turn down to a simmer, add remaining ingredients, stir and let simmer for another 10 minutes stirring occasionally. Remove from heat and allow to cool.
Now all you have to do is make up a cup of your favourite hot chocolate and add the gingerbread syrup. Two teaspoons was great for my big mug. Top with whipped cream or some homemade marshmallows.
Store the rich gingerbread syrup in a clean, sterilized container, in the refrigerator for up to 3-4 weeks. Again, a mason jar works perfectly. Give it a quick stir before using.