I’ve made a few spiced coffee syrups this fall and winter, and I’m loving this rich, slightly sweet take on a winter spice coffee syrup. Think of it as the grown up cousin to pumpkin spice (which, by the way, you can also very, very easily make at home — don’t even mess with the store-bought options that are far too sweet!).
How I Use Winter Spice Coffee Syrup
To use this winter spice coffee syrup coffee, I make a double shot of espresso, mix in 1-2 teaspoons of the syrup, then pour steamed milk on top. This is just the perfect warm pick-me-up in the middle of the afternoon, absolutely delightful with a pastry or, if I was someone who had more time to bake, with a little round shortbread cookie, pressed with a wintery stamp on top (okay, I admit it, I’ve been watching way too many pastoral Instagram accounts…).
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- 1 cup water
- 1 cup brown sugar
- 1 cinnamon stick
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp vanilla extract
Ingredients
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- This is a basic simple syrup recipe with a 1:1 ratio — but with a few additions. Put all ingredients in a small saucepan.
- Heat over medium-high heat until it begins to boil and brown sugar has dissolved.
- Let simmer for 20-30 minutes.
- Let cool. Pour into a glass container to store up to 1 week.
- Use 1-2 teaspoons or to taste in a latte. Enjoy!
