Warm and inviting are feelings that the spices of gingerbread and the aroma of coffee just evoke and at no time of year is this more important to most of us than fall and winter. I’m not sure why I waited so long to put two of my favorite cool weather flavors together, but here they are in this latest sugar free latte. So far this fall we are almost inseparable. I am on a mission to put the smooth, consistent taste of coffee house syrups in as many flavors as possible, at the fingertips of every sugar free coffee lover….everywhere!
This Sugar Free Gingerbread Latte is just my latest effort and one of my new favorites. Other flavors include Mock Cinnamon Dolce, Pumpkin Spice Latte Syrup, Peppermint Mocha, Salted Caramel Mocha, Tiramisu Smoothie and the Iced Caramel Macchiato and I rounded them all up a few months ago and when I posted Sugar Free Coffee House Syrups.
The syrup will make four -8 oz- cups but if you want to make just one then simply leave out the water and cut the sweeteners and flavorings in fourth and give it a try. It should still have a nice flavor, but I do love the smooth consistency, not to mention convenience, of the coffee syrups which will keep for weeks in the fridge. Add some melted butter to this one and pour it on your pancakes for instant gingerbread flavor.
Mock Gingerbread Latte Syrup
1 cup water
Bring to almost boiling and remove from the heat. Whisk in:
1/3 cup [eafl id=2173 name=”Gentle Sweet” text=”Gentle Sweet”] (for four servings) or 1/4 cup truvia
*1/8 tsp xanthan gum or [eafl id=2176 name=”Gluccie” text=”THM Gluccie”](I do not recommend the now brand)
*1 tsp pumpkin spice extract (I used Watkins from Wal-mart)
1/2 tsp vanilla extract
1 pinch of [eafl id=2159 name=”THM Mineral Salt” text=”High Mineral Salt”] (important) or Himalayan Pink or Real Salt
1/8 tsp powdered ginger
Whisk well and store in the fridge long term or on counter shorter term.
For the individual Gingerbread Latte:
There are two different ways to do this but I recommend the first one for this particular flavor.
To an 8 oz cup add:
1/4 cup unsweetened almond milk (I use the Blue Diamond unsweetened vanilla)
1 tablespoon heavy whipping cream (Or 2 tablespoons half and half)
Heat the milk and cream in a small sauce pan till it’s just starting to bubble and add it to the coffee and syrup.
1/2 cup or 4 oz. of good quality strong coffee
1 tsp, or more protein, I use the [eafl id=2430 name=”Integral Collagen Protein ” text=”THM Collagen Protein”]
1/4 cup gingerbread latte syrup
Creamy, dreamy, yum!
Alternately you can just add 2-4 tablespoons half and half to the coffee and syrup. Once the syrup is refrigerated it will bring down the temperature of the coffee drink so the warm milk mixture really helps.
*If you use the powdered pumpkin spice it will taste good but will be a little grainy.
*I have a lot of xanthan gum so I haven’t purchased the [eafl id=2176 name=”Gluccie” text=”THM gluccie “]yet but plan to soon The xanthan gum doesn’t tend to continue to get a lot thicker once it is done so as of now, I prefer it for syrups.