by Chef Kimberly Bugler
Former Pastry Chef, Scala’s Bistro, San Francisco
Winter spices and espresso come together for a latte that could rival the best hot chocolate.
RECOMMENDED COFFEE MR. ESPRESSO NEAPOLITAN BLEND
WINTER SPICE
INGREDIENTS
- 2 Tbsp black peppercorns
- 8 anise stars
- 1 Tbsp whole cloves
- 4 sticks cinnamon
- 4 tsp ground ginger
INSTRUCTIONS
1 – Place whole spices in spice or coffee grinder and process until finely ground.
2 – Mix freshly ground spices with ground ginger and sift to remove any pieces that may remain.
3 – Keeps in an airtight container up to several months.
SYRUP
INGREDIENTS
- 2 cups sugar
- 1 cup water
- 1 Tbsp corn syrup
- 4½ tsp Winter Spices
INSTUCTIONS
1 – Combine all ingredients and bring to a boil for 2 minutes.
2 – Remove from heat and cover.
3 – Allow to steep for 10 minutes.
4 – Pour through mesh strainer. It is fine if spices remain in syrup.
5 – Keep syrup in the refrigerator for up to 1 month.
LATTE ASSEMBLY, 12-OZ SERVING
INGREDIENTS
- 1½ oz. of syrup
- two shots of Neapolitan Espresso, prepared
- steamed milk
- ground cinnamon & ground ginger, for garnish
INSTRUCTIONS
1 – Add syrup into 12-oz., pre-warmed cup.
2 – Pour espresso shots over the syrup. Stir.
3 – Add steamed milk.
4 – Garnish with powdered ginger and cinnamon.