Hi QCK ❤
I think I have a pretty unnatural obsession with Christmas… meaning that as soon as the weather cools down, I’m ready. Every year I try to resist it and just be in the moment/season that we’re in but I really do struggle… lol.
One of my all-time favorite Christmas recipes is a soft, chewy molasses cookie. When I worked at Bellecour a few years back, we made them every year and sandwiched them together with a brown sugar marshmallow filling (I’ll share that recipe when the time comes).
But as the seasons transition, this recipe has become my little bridge into holiday mode.
Last winter, while working at Vivir in Minneapolis, we were revamping the coffee menu and I came up with this ginger–molasses iced latte topped with brown sugar cold foam. It went on the menu almost immediately—and with good reason. It tastes just like a cookie.
The syrup itself is simple: molasses, brown sugar, warm spices (cinnamon, ginger, cardamom, nutmeg, allspice), and just a tiny pinch of cayenne to bring a little heat at the end. Mix it with coffee, top it with cold foam, and you’ve got a drink that feels like fall slowly slipping into Christmas. It’s cozy, spicy, and sweet.
Recipe
- 1/4 C Brown Sugar
- 1/4 C Molasses
- 1/2 C Water
- 1 tsp Vanilla
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ginger
- 1/8 tsp salt
- pinch of cayenne
Directions:
- In a medium saucepan over medium heat, combine all ingredients.
- Bring to a gentle boil, stirring constantly.
- Let boil for about 10 minutes, until slightly thickened and reduced.
- Remove from heat and let cool. Transfer to a sealed jar or bottle.
Store in the fridge for up to two weeks. Use 1–2 tablespoons per latte (hot or iced), and top with brown sugar cold foam if you want the full café experience.
Thanks for visiting, and I’ll see you next time!
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