This adorable red snowflake mug was an early Christmas gift from my sweet mom – it’s my new favorite! :)
I am so looking forward to the next three days.
We’re a little early this year, but today Mike and I are doing our annual Christmas Godfather tradition. (And yes, I know that’s weird and that The Godfather has nothing to do with Christmas. Try telling that to Mike, lol.)
We’ll be roasting chestnuts, and spaghetti marinara is on the menu.
Anyone else see the Christmas tree design in the whipped cream? I would love to be able to say that it was purposeful, but I actually just noticed it when I was looking over my pictures on the computer! Really, I probably wouldn’t have been able to do it if I had been trying, lol.
Tomorrow we’re having our Christmas Eve appetizer party at my parents’ house.
On Christmas morning we’re having brunch at my parents’, and in the evening Mike and I are hosting an intimate dinner party with friends, which I’m excited about. I’m thinking of either making roast beef dinner with a few sides, or instead making a French beef stew like Carbonade à la Flamande or Daube de Boeuf. And then for dessert perhaps Crème Brûlée…or maybe I’ll just make it a little easier and pick up a few treats from a local pastry shop ahead of time (I won’t tell if you won’t, lol!). (Wish I had time to make homemade Profiteroles like I did last year!)
I’m getting ahead of myself though – back to this syrup.
This spicy festive syrup is going to be my Christmas morning treat for my family in the form of gingerbread lattes. We made homemade eggnog lattes on Thanksgiving and they were a huge hit so why not make it a tradition?
- 1½ cups water
- 1¼ cups sugar
- 1 tablespoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- Combine all ingredients except the vanilla in a medium saucepan.
- Bring to a boil over medium heat, then turn heat down slightly and simmer until slightly thickened (to about the consistency of maple syrup), about 10 to 15 minutes. Swirl the saucepan as necessary to help the sugar dissolve, but don’t stir.
- Once thickened, turn off heat and add the vanilla.
- Cool, and then pour into a lidded glass jar for storage.
Storage: I store the syrup in a glass jar at cool room temperature and it keeps at least 10 days.
Serving Suggestions: Use this syrup to make gingerbread lattes, or as a topping for oatmeal, pudding, ice cream, waffles, pancakes, french toast, etc.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Amy (Savory Moments) says
December 23, 2012 at 6:44 amThis syrup sounds so delightful for a Christmas morning latte! Gingerbread and the related spices are my favorite holiday flavors. Merry Christmas, Faith!
Krista says
December 23, 2012 at 10:33 amThis reminds me of your pumpkin syrup recipe! Love it!
Kate@Diethood says
December 23, 2012 at 11:51 amI definitely need this! I make all sorts of lattes at home… this syrup will come in handy plenty of times. Thanks for sharing, Faith!! Happy Holidays! xo
Erica says
December 23, 2012 at 12:21 pmAdore your homemade syrups!! I want one of these right now
Alyssa (Everyday Maven) says
December 23, 2012 at 5:23 pmThis syrup sounds amazing Faith. All of your upcoming holiday events sound like a lot of fun – enjoy them! Merry Christmas :) xoxo
FOODESSA says
December 23, 2012 at 6:32 pmMoms are great and so are you Faith for hosting friends over the busy Holiday period.
BTW…crème brûlée is one of my top 5 favs…thus, a spirtual setting shall be placed for me too at your table…n’est-ce-pas? LOL
Faith…Merry Christmas to you and your loved ones…and the very best for the upcoming year.
Ciao for now,
Claudia
Magic of Spice says
December 23, 2012 at 6:54 pmThe syrup sounds wonderful and perfect for any treats this holiday!
Happy Holidays my friend!
Laura (Tutti Dolci) says
December 23, 2012 at 7:43 pmThis syrup sounds wonderful, perfect for my afternoon coffee! Merry Christmas, Faith! xo
Valynn @ Vanillyn says
December 23, 2012 at 9:48 pmThis syrup sounds delicious! and I have to tell you that your last year’s profiteroles post somehow gave me comfort and got me hooked to your blog. Happy Christmas!
Faith says
December 24, 2012 at 8:51 amValynn, You totally made my day! I’m so happy you enjoyed last year’s post and have been following since. Thank you so much!
Wishing you and yours a wonderful Christmas.
Faith
Caroline says
December 23, 2012 at 11:13 pmFaith,
This sounds sooooo good! I’m going to try to make it tomorrow morning to add to our coffee! Wishing you a wonderful Christmas with your family and friends. I’m so thankful to have found you!
Caroline
Faith says
December 24, 2012 at 8:49 amCaroline, You are so sweet, thank you so much for the kind comment. I’m so happy to have found you as well.
Merry Christmas to you and yours.
Hugs,
Faith
P.S. Hope you enjoy the gingerbread syrup! :)
angela@spinachtiger says
December 24, 2012 at 12:08 amOh I might actually do this too on Christmas morning. It seems perfect. Looking forward to hearing what you do make for Christmas night. Sounds fun and delicious.
Lori Lynn says
December 25, 2012 at 12:13 pmHi Faith ~ I would not have been able to guess how to make this syrup. Sounds so good. Love the tree image in the whipped cream!
Wishing you and your family a dazzling Christmas and a fabulous 2013!
LL
Tina @foodfortina says
December 25, 2012 at 4:50 pmBeautiful recipe, and one that I’ve just bookmarked :) Hope you had an awesome Christmas, and have a Happy New Year!
Jenn and Seth says
December 27, 2012 at 12:29 amoh wow, this sounds soooo delicious Faith! YUM!
dixya @ food, pleasure, and health says
December 27, 2012 at 12:19 pmlove that red mug. It seems like you had a great plans for christmas and all the recipes sounds so goood. Esp Creme Brulee. I love little traditions like the syrup because it makes you and your family look forward to that and it makes it even more special.
Sylvie @ Gourmande in the Kitchen says
December 28, 2012 at 11:47 pmI love all those warm wintry spices. I could use a jar of this syrup for gingerbread spiced hot chocolates.