No matter where you live right now it's just down-right chilly! Time for some serious warm beverage consumption...which, in my humble opinion, is the ONLY good thing about cold weather. I have told God many, many times over the years that I am a Beach Bunny and totally not a Snow Bunny. However, being one to never pass up a good cup of java no matter what the temp is outside I do have to admit it tastes better when it is used to warm the body on a cold winter's day. Like today. Like last week. Which brings me to this post and wanting to share a yummy recipe for Spiced Coffee from the current issue of "Health" magazine. We made it last week for the first time and it's a keeper! Spiced decaf in the afternoon will soon be a staple in the Richardson Household. Well, at least during the winter months, that is.
Here's how it is made:
Ingredients for the syrup:
1 c sugar
1/2 c water
1 1/2 tsp ground allspice
1 3/4 tsp ground cinnamon
1 1/2 tsp ground ginger
Heat sugar and water in a small saucepan over medium heat; bring to a boil. Reduce heat to low; add spices. Simmer until sugar is dissolved (about 5 minutes); remove pan from heat and cool. Once cool, the syrup can be put into a container and stored in the fridge.
To use the syrup we added 1 tbsp of the spiced syrup to a cup of coffee (have to note here that we use large coffee mugs), mixed well and added heavy cream to our personal taste. Now we like our coffee strong so if you prefer something milder (or use standard size coffee cups) you may consider cutting the tbsp of syrup in half. We also found that the syrup added enough sweetness so that additional sugar was not required. Again, everyone's taste is different, though, so experiment until you find the right combination of coffee/syrup for you. For an extra special touch the cup of coffee can also be topped off by a dollop of whipped heavy cream and then dusted with ground cinnamon. And then, the best part...ENJOY!
No comments:
Post a Comment