One thing this year that I’ve started making is my own syrups for coffee. Mainly for iced coffee in the summer, but with fall, my favorite drink is a Gingerbread latte. Starbucks doesn’t start selling it (usually) until Thanksgiving, but again, there’s that not patient thing I’ve got going on.
So, I opt for making my own. I’ve made Vanilla Bean syrup and Caramel Vanilla syrup as well as straight up caramel syrup. And after I got the gist of it, I was pretty good. Gingerbread on the other hand, is going to be a bit more tricky, I’m afraid. See, it’s thick. And I need it a little thinner. The recipe I tried works. The flavors are good. The blend of spices good. But it’s still a little thick. I’m going to have to play with it.
Y’all know how much I love to play in the kitchen. A lot. I mean. A. Really. Lot. I haven’t spent as much time doing so this year as I had wanted or planned, but I do hope to remedy that in the coming weeks and months. This time of year inspires me. I just have to find a way to remain motivated at other times of the year.
My pictures are never as pretty as real food blogger pictures. But I use a cell phone camera, they use cameras that are incredible and have settings I have no idea how to use. Then there’s the photo editing and software. No, I just use my cell phone. If you click the links to get the recipes for the syrups, by all means, look at their pictures and how awesome they are. Mine are well, just mine…
Now, let’s start playing!
I’ll be trying different Gingerbread syrups over the next few weeks until I find the perfect one. For now, this is the one I’m using.