Gingerbread Syrup

Making my own stuff for coffee concoctions again, and just in  time for the winter holidays!


Ingredients:
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Cup Water
2 Tbsp Cinnamon
1 Tbsp Ginger
1 Tsp Vanilla
1/2 Tsp Nutmeg
1/8 Tsp Cloves


Directions:

1. Add spices to sugar, mix thoroughly.

2. Place mixture into small pot, add water.

3. Heat until sugar is melted, and just begins to boil.

4. Using a  small mesh strainer, place over desired glass holding container for the syrup. If you keep the spices in it, you will have these....slimy......globs... at the bottom of your coffee. Gross.

I used a frappucino bottle that's been cleaned.

5. Add vanilla to syrup in the container. Store in the refrigerator.

  Add to coffee  as you please.

Peppermint Mocha Iced Coffee

       Wow, it has been a while, yet again, since we have posted anything on  here, guess it's been busy.   I hope everyone had an awesome Thanksgiving? I'm still eating leftovers.   My son was sick yesterday,  and I hadn't cleaned all weekend, so my house is a disaster.  I needed to energize, and I was feeling festive, so I made a peppermint mocha iced coffee. I'm too lazy, and too broke to run to Starbucks every five minutes, so I try to make most of my coffee at home.

Ingredients:

4 Cups hot  brewed coffee
Ice
2 Tbsp Sugar
1/2 Tsp Dark cocoa powder
2 Tbsp York Sundae Syrup
1 Tbsp Heavy Cream ( or 1/4 cup milk) (Optional)
Whipped Cream (Optional)


Directions:

1. In a large mason jar, fill 3/4 of the way  with ice, put syrup, sugar, and cocoa powder on top of ice.
2. Slowly  pour in the  coffee, stirring with a long spoon. Stir until most of ice is melted, and coffee is cold.
3. Add cream or milk if desired.
4. Pour into a glass , top with whipped cream, and drizzle additional syrup if desired.

Serves 3 - 4, or just one, if you're really into coffee.

Yum.