It’s starting to get cool enough for tasty treats and decadent deserts such as pies, cookies, breads and cakes. These wholesome staples during the fall and winter seasons emit smells of childhood memories and make the mouth water just by mentioning them.
With classics like pumpkin pie and candy canes being converted into a delectable drinks through your favorite drive-thru, other flavors do go missed.
Gingerbread is a staple to the holidays, with tasty ginger undertones and sweet crumbles rolling right onto the plate. So where is the love for this dashing dream?
Gingerbread Coffee is a tasty addition to the fall and winter flavors, and an excellent spin on the dish that originates from the ancient Greeks and Egyptians who used it for ceremonial purposes. Following the crusades ginger, among other spices, was made easily accessible, making it a popular European dish in the 11th century.
Gingerbread is known today for the decorative houses made throughout the holiday season, a tradition that was brought by the Germans to America called lebkuchenhaeusle, popularized by the Brothers Grimm in the 19th Century.
Ginger has been know to help with digestion and other forms of wellness. Just 1–1.5 grams of ginger can help prevent various types of nausea.
Making this a coffee is a way to justify a sweet goodie as also being helpful.
The lebkuchen incorporates the elements of not only ginger, but also cinnamon and nutmeg, as does this coffee recipe, giving it a warm and spiced smell and taste.
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Gingerbread (lebkuchen) Coffee
Ingredients
Instructions
Bring water to a boil. While heating, add to dish ginger, cinnamon, nutmeg. Mix together.
In mug, mix coffee into water. Place mixture into sashay bag or cheesecloth. Steep in coffee for 2-3 minutes.
In mug add creamer and vanilla syrup to mug. Mix together. Serve hot, or over ice in cup.