Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

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Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

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Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Chai Latte Basil Seed Pudding
• Ingredients
• Adaptations/Variations
• How to Make Chai Latte Basil Seed
• Tips for Success
• More Basil Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love a good make-ahead breakfast and have made chia seed pudding for years. But recently, I discovered basil seeds as an alternative to chia seeds, and I love them!

Basil seeds are tiny and black, just like chia seeds. They come from the sweet basil plant, and are also known as sabja seeds. They are basically flavorless (no, they do not taste like basil).

They’re just as versatile as chia seeds, so I’ve been experimenting a lot with different recipes like this basil seed drink and basic basil seed pudding. I decided to try a chai latte inspired spin, and loved it so much, I had to share it with you immediately!

Why You’ll Love Chai Latte Basil Seed Pudding

• So many nutrients! I talked about this a lot in my standard basil seed pudding recipe, but basil pudding made with sweet basil seeds is a great alternative to chia seed pudding. Basil seed pudding is super similar taste and texture wise, but packs in some more nutrients, notably almost double the fiber.
• Lectin-free. Chia seeds have lectin, so basil seeds are a great alternative if you’re avoiding lectin in your diet.
• Hearty make-ahead breakfast. This chai latte basil seed pudding keeps me full for hours and is basically zero work in the a.m.

Ingredients

• Chai tea – Some chai flavored recipes only have chai spices, but I wanted to go all the way by using chai tea! We soak the basil seeds in the tea for tons of infused flavor.
• Basil seeds – I buy this brand off of Amazon.
• Coconut milk – You can substitute in your choice of milk like dairy milk, oat, almond, soy, or whatever you like.
• Pure maple syrup – This basil seed pudding needs a bit of sweetness, so I like maple syrup. You can sub honey (it will just no longer be vegan) or I’ve even used powdered stevia before to make it lower in overall sugar content.
• Spices – Ground cinnamon, ground ginger, and ground cardamom

Adaptations/Variations

Vanilla Chai Latte Basil Seed Pudding – Add a teaspoon of vanilla extract or scrape a vanilla bean into the mix.

London Fog Latte Basil Seed Pudding – Use Earl Gray tea instead of chai. Omit the spices and add a teaspoon of vanilla. Sprinkle with a few bits of edible lavender for some fancy factor!

Tips for Success

• Make sure the tea is hot or at least lukewarm when you add the basil seeds. Unlike chia seeds, basil seeds like a bit of warmth in order to plump up quickly.

I hope you love this cozy spin on basil seed pudding! It’s creamy, comforting, and so easy to make ahead of time. Plus it tastes amazing!

More Basil Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink

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Chai Latte Basil Seed Pudding Recipe

Creamy, hearty make-ahead basil seed pudding with creamy chai latte flavors. Simple, easy, and delicious!

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding recipe, chai basil seed pudding

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 211kcal

Author Kare

Ingredients

• 3/4 cup hot water
• 2 bags chai tea
• 3 tablespoons basil seeds
• 1 1/4 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 2 tablespoons pure maple syrup*
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom

Instructions

• Heat water and pour 3/4 cup into a medium heat-proof bowl. Add chai tea bags and steep for 3 minutes. Remove and discard the tea bags.
• Add basil seeds and stir. Let sit at room temperature for 5-10 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in coconut milk, pure maple syrup, cinnamon, ginger, and cardamom. If you're happy with the thickness, you're done. For a slightly thinner pudding, add more coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.
• To serve, top with whipped cream or coconut whipped cream if desired, fruit such as banana slices or diced apples, and a sprinkle of ground cinnamon.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

The post Chai Latte Basil Seed Pudding Recipe appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• All About Basil Seeds
• Why You’ll Love Basil Seed Pudding
• Ingredients
• Adaptations/Variations
  • Sugar Free Basil Seed Pudding
  • Strawberry Basil Seed Pudding
  • Chocolate Basil Seed Pudding
  • High Protein Basil Seed Pudding
  • Chai Latte Basil Seed Pudding
• How to Make Basil Seed Pudding
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

• SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
• Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
• Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
• Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!

Ingredients

• Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
• Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
• Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
• Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
• Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
• Cinnamon – Just a touch for a bit of cozy flavor.
• Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

• I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

• Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

• Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

• Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

• Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

Tips for Success

• Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
• Use lukewarm water for the fastest, most efficient soaking.

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

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Basil Seed Pudding Recipe

This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

• 3 tablespoons basil seeds
• 3/4 cup lukewarm water
• 3/4 – 1 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 1 tablespoon pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt

Instructions

• In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 124mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 2mg

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

The post Basil Seed Pudding appeared first on Kitchen Treaty.

This gingerbread latte is made super simply, with steamed milk (I use oat milk), espresso or strong coffee, a dollop of whipped cream if you like, and a sprinkle of cinnamon. Mini gingerbread people optional but highly recommended!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Gingerbread Latte
• Ingredients
• Equipment
• How to Make a Gingerbread Latte
• More Cozy Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Mornings are my favorite time of day, and 90% of why that is, is coffee. I’ve had to experiment with limiting or eliminating caffeinated coffees in the past, in which case I delved into these coffee alternatives which were actually pretty good. But nothing beats a pot of strong coffee, a perfectly brewed latte, or, in the summer, a cold brew and I’ve always been thankful that I’ve been able to return to caffeinated coffee.

One of the best ways to enjoy a nice, cozy cup of coffee is in the form of an oat milk latte, and, in December, make that a gingerbread oat milk latte! I’m a huge fan of oat milk in lattes, not just because I need to limit my dairy intake, but also because it’s thick, rich, and foams amazingly.

This gingerbread latte recipe is super easy to make with whichever kind of milk you prefer, though.

Why You’ll Love This Gingerbread Latte

If you’re a Starbucks fan, you know: December is all about peppermint mochas and gingerbread lattes. Sure, you can buy your fancy coffee drinks, but it’s alway nice to know how to make Starbucks gingerbread latte recipe and other coffee shop drinks at home. Plus, now that lattes are often something like $7 a pop, it’s EXTRA nice to know how to make them at home!

Turns out it’s really, really easy to recreate the gingerbread latte experience in your own kitchen. All you need is a few minutes to make the syrup, then just stick it in the fridge for whenever you need an ultra cozy latte in your hands, stat. Then it’s just a matter of steaming your milk, brewing your coffee or espresso, and adding the gingerbread syrup when you have a hankering!

Ingredients

• Gingerbread coffee syrup – Made with sugar, water, molasses, and gingerbread spices.
• Milk – Use your favorite dairy milk or plant-based alternative. I’m on team oat milk these days when it comes to lattes.
• Espresso or strong coffee – Whichever you prefer, but I have some details about what I’ve been using lately for lattes in the “Equipment” section of this post.
• Whipped cream and ground cinnamon – Optional but highly recommended!

Equipment

You don’t need any fancy equipment to make this gingerbread latte. You can literally brew up some strong coffee, add the gingerbread coffee syrup, heat up your milk on the stove, spin a whisk into the milk to froth it, and pour it into your mug with the coffee and gingerbread syrup.

OR you can go the other direction and get a super fancy does-it-all espresso machine.

Me, I use pretty inexpensive equipment – though my frother was a little bit of a splurge. Here’s what I use to make my lattes (please note these are all affiliate links, so if you click and make a purchase, I will receive a small percentage of the sale for referring you, at no additional cost to you):

Espresso brewer

• Stovetop espresso maker: I recently bought this $20 stovetop espresso maker (affiliate link), and it’s such a game changer when it comes to being able to make shots of espresso for lattes super inexpensively! You just fill the bottom with water, add finely ground espresso beans to the cup, and set it on the stove. The espresso perks up into the top chamber, and you just pour that directly into your mug.

Frother

• Stainless steel milk frother: I have this amazing milk frother, which was a more of a splurge, but I have gotten SO much use of it out of the years. You just put your milk in, set the temp, and press the button for perfect heated, frothy milk. You can add ingredients to the milk like hot cocoa mix or sweetener, and it all mixes together beautifully. Just change out the little frothing disc for no froth or lots of froth.
• Hand frother: I’ve also used an inexpensive $10 handheld milk frother wand in the past, which works great!

How to Make a Gingerbread Latte

First, you’ll want to make the gingerbread coffee syrup. Add the sugar, water, molasses, and spices to a saucepan and bring it to a boil. Cook until the sugar has dissolved. (You can view the full post for gingerbread latte coffee syrup right here – it’s perfect for holiday gifting!)

Next, brew your coffee or espresso and add it to your mug. Add a couple of tablespoons of the gingerbread coffee syrup, then heat up your milk, give it a good froth, and pour it over the coffee and syrup.

Taste it and add a little more gingerbread syrup if you like. Top with the foam then add a light dusting of cinnamon. Optimally served with mini gingerbread men!

That’s it! A homemade gingerbread latte in your hot little hands.

I hope this Gingerbread Latte brightens up your holidays like it has mine! It’s super easy to make with a simple but deeply flavored homemade coffee syrup, espresso, and milk. Serve it up with mini gingerbread cookies for the full experience!

More Cozy Drink Recipes

• Crock Pot Gingerbread Pumpkin Lattes
• Egg Nog Latte
• Dairy-Free Eggnog
• Mulled Cider
• Gluhwein (Mulled Wine)
• London Fog Latte

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Gingerbread Latte Recipe

If you love Starbucks gingerbread lattes but hate spending the money, this easy dupe is what you need in your life! Super easy to make and the perfect latte for the holidays.

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 2-3 tablespoons gingerbread coffee syrup to taste
• 1 1/2 cups milk 12 ounces; I prefer full-fat oat milk. Dairy milk, almond milk, or soy milk also work!
• whipped cream and ground cinnamon for topping, optional

Instructions

Make the gingerbread coffee syrup.

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the gingerbread latte.

• Brew the espresso or coffee and add it to a 16-ounce or larger mug.
• Heat the oat milk over the stove or froth it using a frothing machine. You can also froth it using a hand frother or a wire whisk – just place the wire part in the cup, place the handle between both of your hands, and spin it in the cup.
• Stir in the gingerbread coffee syrup. I recommend starting at 2 tablespoons and increasing to 3 if you prefer.
• Top with whipped cream, if using, and sprinkle with cinnamon. Serve.

Notes

Nutrition facts do not include whipped cream.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

The post Gingerbread Latte Recipe appeared first on Kitchen Treaty.

Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

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Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses NOT blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Instructions

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

The post Gingerbread Coffee Syrup Recipe appeared first on Kitchen Treaty.

I love these mini gingerbread cookies on Christmas cookie platters, with lattes, or stand them up next to your next gingerbread house! You don’t want it to sit unoccupied, after all.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mini Gingerbread Men (and Women!)
• Tip for Success
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first decided to make this simple gingerbread cookies recipe because I wanted an adorable decoration for my gingerbread latte recipe (coming soon!) I soon realized, though, that these easy gingerbread cut-out cookies stand up all on their own. Literally, if you prop them up just right – because they have wee little cookie feet!

For the recipe, I used one I already have – my simple gingerbread trees recipe is one that I love to make this time of year. It’s an easy, simple gingerbread cookies recipe and it was perfect for these mini gingerbread cookies, too.

I decided to be an equal opportunity Christmas baker and make mini gingerbread men AND women. Besides, the skirts (and bows!) are so extra cute!

Ingredients

For the mini gingerbread men:

• Butter – I like to use unsalted butter for my recipes so that I can better control the salt content. Salted butter is delicious! But different brands have different salt levels.
• Sugar – Plain old granulated sugar.
• Egg – Just one
• Molasses – The type of molasses is important. You want dark molasses, but NOT blackstrap, which is way too strong tasting.
• Flour – I like to use plain all-purpose flour, but whole wheat flour would work, too.
• Baking soda – To give the cookies a bit of lift and structure.
• Spices – Ground ginger, ground cinnamon, and ground cloves.
• Salt – I prefer to use fine grain sea salt in my baking vs. kosher salt, because the larger crystals of salt can be jarring in baked goods (in my opinion! kosher is totally fine if you prefer it!)

For the icing:

• Powdered sugar – Also known as confectioner’s sugar. You’ll want to sift it to make sure there aren’t any lumps.
• Milk – Any old milk – dairy, oat, almond, etc. – will do.
• Light corn syrup – This ingredient is important because it helps the frosting drizzle on and then harden.
• Vanilla – Pure vanilla extract gives the icing a bit of flavor.

Adaptations/Variations

• Standard gingerbread cookies – This dough is a nice versatile gingerbread cookie dough and can be made into any shape. You may just need to cook them for a bit longer than the mini version.
• Cardamom gingerbread cookies – Add 1/2 teaspoon ground cardamom with the rest of the spices.

How to Make Mini Gingerbread Men (and Women!)

First, you’ll whip up the dough. Give yourself lots of time, because it will need to chill for awhile before you can roll it out and bake it.

To make the dough, beat together the butter and sugar until pale and fluffy. Then, add the egg and molasses and blend well.

In a separate bowl, mix together the flour, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.

At this point, you’ll want to press the dough together into a disk and cover it tightly in plastic wrap. Chill it for at least an hour, or up to three days in advance.

When you’re ready to bake your mini gingerbread men, pull the dough out of the fridge and work with it 1/4 section at a time. Roll it out to about 1/4 inch thick and cut out the shapes.

Place them on the baking sheet an inch or two apart, and bake! They’re done when they’re a bit firm and slightly golden around the edges.

Pull them out of the oven and let them cool completely. Mix up your icing and pipe it on. I like to make extra happy faces, buttons, squiggles to mark the arms and legs, and a nice little bow for the ladies.

Tip for Success

• You’ll want 2″ – 3″ cookie cutters. I like the smallest cookie cutters in this gingerbread cookie cutter set for my mini gingerbread cookies (affiliate link).

I hope you love these mini gingerbread men (and women!) as much as I do! I think they’re such fun little cookies to make and it’s so nice to have an easy two- or three-bite holiday cookie for Christmas treat platters.

More Christmas Cookie Recipes

• Chocolate Crinkle Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Sparkly Chocolate Snickerdoodles

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Mini Gingerbread Cookies Recipe

Tiny in size, big on taste! These cute mini gingerbread men & women are great for holiday cookie platters, decorating cakes, & serving with tea or coffee.

Keyword mini gingerbread cookies, mini gingerbread men

Prep Time 1 hour hour 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 36 cookies

Calories 141kcal

Author Kare

Ingredients

Cookies:

• 1 cup unsalted butter, room temperature* 2 sticks
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup molasses not blackstrap
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine-grain sea salt

Icing:

• 3 cups powdered sugar sifted
• 2-3 tablespoons milk
• 2 tablespoons light corn syrup
• 1/2 teaspoon pure vanilla extract

Instructions

• In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
• Add the egg and molasses and beat until blended, scraping down sides as necessary.
• To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
• Add the dry ingredients to the wet ingredients and beat just until combined.
• Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
• Preheat oven to 350 degrees Fahrenheit.
• Remove disc from fridge and cut into fourths.
• Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
• Use small gingerbread cookie cutters to cut out the cookies. Roll out the scraps and cut a few more out. Repeat with the remaining dough.
• Bake on an ungreased cookie sheet for 7-8 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
• Make the icing. Add the powdered sugar, 2 tablespoons milk, corn syrup, and vanilla to a small bowl. Use a wire whisk to mix it well. If it's too thick, add more milk a teaspoon at a time. You want the icing to be thin enough to be pipeable but thick enough to hold a line. Scoop the icing into a piping bag with piping tip or a Ziploc bag with the end snipped off, and pipe the icing onto the cookies.
• Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.

Notes

Icing recipe adapted from Sugar Spun Run

Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 494mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg

The post Mini Gingerbread Men (& Women!) Recipe appeared first on Kitchen Treaty.

I’m willing to bet you’ll love how easy this apple syrup is – and love how good it is, too! It’s so nice to have this apple syrup in the fridge all fall and winter long as an alternative (or accompaniment!) to maple syrup.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Apple Cider Syrup
• Ingredients
• Adaptations/Variations
• How to Make Apple Cider Syrup
• Tips for Success
• More Homemade Syrup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making this apple cider syrup for years! In fact, it is one of the very first recipes I ever shared on my blog, over a decade ago (!!!), back when I had a blog called The Hazel Bloom that was more home decor and craft projects along with a little cooking. I quickly learned that people like recipes best, and that’s when I decided to focus on recipes exclusively, eventually becoming Kitchen Treaty!

But I digress and apologize for that little trip down memory lane.

So originally, I shared this apple cider syrup recipe along with these applesauce pancakes. I loved (and still love) the double apple combo, but there is something especially wonderful about this apple cider syrup, so I thought it deserved its own write-up.

Why You’ll Love Apple Cider Syrup

Not only is it great on pancakes and waffles, apple cider syrup is also wonderful in baked goods for concentrated apple flavor.

It also makes a most excellent Starbucks copycat apple crisp macchiato. Just saying. Should I share a recipe for that soon? I suppose if it give me an excuse to test apple crisp macchiatos for days on end, I’m enthusiastically in.

Ingredients

• Apple cider – Any apple cider will do. I have been using spiced apple cider from Trader Joe’s lately and the extra kick of mulling spices is so good (and it makes the house smell amazing!) You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either.
• Brown sugar – This is a brown sugar apple syrup recipe, for a rich and decadent syrup. Light or dark brown sugar will do. The difference between the two is the amount of molasses – there is a bit more in dark brown sugar. The extra molasses will result in subtly deeper flavor and a darker color if you opt for dark brown sugar.
• Cinnamon stick – A cinnamon stick (or two) gives this apple syrup lots of flavor without clouding it up like ground cinnamon would. Which, by the way, it’s totally fine to use ground spices (see “Adaptations/Variations” section) but I’d suggest definitely straining your syrup to remove any gritty bits.

Adaptations/Variations

• Apple Pie Syrup: Add 2 teaspoons of apple pie spice.
• Add more spices: Nutmeg, a pinch of cloves and/or allspice, and/or ground cinnamon are all welcome, here. Even some pumpkin pie spice is great, if you’re willing to mix fall food spices!

How to Make Apple Cider Syrup

It’s so, so, so very easy to make apple cider syrup. Just mix the apple cider and brown sugar together in a medium saucepan, add the cinnamon stick(s), and bring it to a boil.

Reduce the heat and simmer the apple syrup until it’s reduced a lot – to about 1/3 of its original volume. It will look visibly thicker and lightly coat the back of the spoon, but it won’t be true syrup consistency until it cools.

Let it cool completely, then pour it into an airtight container, syrup bottle, or mason jar for storage.

Tips for Success

• Don’t cover the pan. You want the water in the cider to evaporate, leaving concentrated flavor behind.
• The syrup will thicken as it cools. If it doesn’t look quite “syrupy” enough after it has reduced, no worries! It will thicken completely as it cools.

I hope you love this apple cider syrup recipe as much as we do! It’s just concentrated apple cinnamon goodness, the best of fall flavors all rolled into one, and so good on so many things.

More Homemade Syrup Recipes

• Homemade Chocolate Syrup
• Cinnamon Dolce Syrup
• Pumpkin Spice Syrup for Coffee
• Vanilla Syrup

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Apple Cider Syrup

Warmly spiced and full of fall flavor, this apple cider syrup is amazing on pancakes, waffles, French toast, or in lattes! Best of all, it only takes 3 ingredients and about 30 minutes (of mostly hands-off time) to make.

Keyword apple brown sugar syrup, apple cider syrup, apple cider syrup recipe, apple syrup, recipe for apple cider syrup

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 8

Calories 1079kcal

Author Kare

Ingredients

• 2 cups apple cider*
• 1 cup light brown sugar dark brown sugar works fine, too
• 1 or 2 3-inch cinnamon sticks use 2 for extra cinnamon flavor

Instructions

• Set a medium saucepan over medium heat. Add the cider and brown sugar and mix together. Add the cinnamon stick(s) – one is fine, but you can add two for more cinnamon flavor. , combine the cider and brown sugar, then add the cinnamon stick.
• Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for 25-30 minutes until the mixture is reduced by about 2/3. Remove from heat and let cool. It will thicken as it cools.
• Store in an airtight mason jar or other container in the fridge for a month or more.

Notes

Yield is about 1 cup of syrup, or 8 (2-tablespoon) servings. 

Substitution note: You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either. 

Nutrition

Serving: 2tablespoons | Calories: 1079kcal | Carbohydrates: 278g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 82mg | Potassium: 815mg | Fiber: 7g | Sugar: 259g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 3mg

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