Meridian Industrial

Two Toasty Beverages

12/1/2017 | Amy White

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The holidays are here, and two flavors that say “’tis the season!” are gingerbread and peppermint. The holiday coffee recipes below offer a caffeine kick for those with a lot left on their list or a comforting cup to those ready to relax. Some added bonuses? They are made with all-natural ingredients rather than “pumps of flavor” and cost much less than a cup from the drive-thru. 

PEPPERMINT MOCHA

INGREDIENTS 

Peppermint Mocha

1/4 cup milk

6-8 ounces black coffee

1 tablespoon chocolate syrup (or more, to taste)

1/8 teaspoon peppermint extract (or more, to taste)

crushed peppermint candies, optional

HOW YOU'LL MAKE IT

Warm milk in a small saucepan or in the microwave. Pour warm milk into black coffee. Stir in chocolate syrup and peppermint extract, adjust to taste and garnish with crushed peppermint candies if desired. 

 

GINGERBREAD COFFEE

INGREDIENTS 

3 tablespoons molasses

1/4 cup brown sugar

1/2 cup water

1 teaspoon ground cinnamon

1 teaspoon ground ginger

6-8 ounces coffee, prepared the way you like it

HOW YOU'LL MAKE IT

In a small saucepan over medium heat, combine molasses, brown sugar, water, cinnamon and ginger. Continue cooking, stirring often, until mixture thickens and has a syrupy consistency, about five minutes. Meanwhile, prepare a cup of coffee the way you like it. Add two tablespoons of gingerbread syrup to coffee, stir well and enjoy. Refrigerate the remaining syrup for up to five days.

 

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