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Spiced Mocha Gingerbread

Drinks Desserts Christmas Eve Dinner 20 min Easy 18 wyświetleń ~10.01 PLN - (0)
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Description

Spiced Mocha Gingerbread is the essence of winter comfort captured in a cup. It is a luxurious coffee drink that combines the depth of intense espresso, the velvety sweetness of melted dark chocolate, and the richness of homemade gingerbread syrup. Each sip is a journey through the flavor notes of cinnamon, ginger, cloves, and cardamom, perfectly balanced with the strength of coffee and the creamy texture of frothed milk. Visually, it looks stunning – layers of dark coffee and light milk are topped with a cloud of fluffy whipped cream, dusted with cocoa and decorated with a small gingerbread cookie. An ideal choice for chilly evenings, gatherings with loved ones during the holiday season, or as a moment of sweet indulgence just for yourself. It's more than coffee – it's a dessert that warms the body and soul.

Ingredients (13)

Servings:
2
  • Ground coffee 28 g
  • Milk 3.2% 300 ml
  • Bitter chocolate 70% 50 g
  • Water 100 ml
  • Brown sugar 100 g
  • Fresh ginger 10 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cloves 4 g
  • Cardamom pods 2 szt.
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • Bita śmietana 50 g
  • Small gingerbread cookie 2 szt.
  • Cocoa powder for dusting 2 g
💰 Szacowany koszt dania: ~10.01 PLN (5.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Homemade gingerbread syrup

1

Prepare the spices for the syrup. Peel the fresh ginger using a teaspoon (scraping off the skin) and cut it into thin slices. Place the cardamom pods and cloves on a cutting board and gently crush them with the flat side of a knife or in a mortar. This will release more aroma during cooking.

Ingredients: Fresh ginger, Cardamom pods, Cloves
Use a small cutting board and a sharp knife. Crushing the spices is key to the intensity of the syrup's flavor. If you don't have a mortar, simply press the spices down with the bottom of a heavy cup.
2

In a small saucepan with a thick bottom, place the brown sugar, pour in 100 ml of water, and add all the prepared spices: slices of ginger, crushed cloves and cardamom, a cinnamon stick, and a pinch of ground nutmeg. Stir everything with a spoon.

Ingredients: Water, Brown sugar, Fresh ginger, Cinnamon stick, Cloves, Cardamom pods, Ground nutmeg
A saucepan with a thick bottom will prevent the sugar from burning. At this stage, you don't need to bring it to a boil; it's just about combining the ingredients.
3

Place a saucepan on medium heat. Bring the mixture to a boil, stirring constantly until the sugar is completely dissolved. Then reduce the heat to low and simmer the syrup uncovered for about 10-12 minutes. The syrup should thicken slightly and develop a rich, spicy aroma.

Do not cook the syrup too long, as it will become too thick once cooled. It should have the consistency of thin honey when hot. Remember that it will thicken as it cools.
4

Remove the saucepan from the heat. Prepare a small bowl or jar and a fine sieve. Carefully pour the hot syrup through the sieve to separate it from the spices. Set the syrup aside to cool slightly. You will get about 150 ml of aromatic syrup.

Use a fine mesh strainer to catch all the spice particles. You can discard the remaining spices. The syrup can be stored in the refrigerator in a sealed jar for up to 2 weeks.

Coffee preparation

5

Brew two double espressos (about 60 ml each) using your favorite method - espresso machine, moka pot, or Aeropress. The coffee should be strong and hot to properly melt the chocolate and balance the sweetness of the syrup.

Ingredients: Ground coffee
The best effect comes from freshly brewed espresso from a pressure machine, which has a natural foam (crema). If you are using a moka pot, brew strong coffee with a smaller amount of water.
6

In the meantime, melt the dark chocolate. Break it into small pieces. You can do this in two ways: 1) In a water bath: place the chocolate in a metal or glass bowl set over a pot of gently simmering water (the bottom of the bowl should not touch the water) and stir until melted. 2) In the microwave: heat in a bowl in 30-second intervals, stirring after each, until smooth.

Ingredients: Bitter chocolate 70%
The water bath method is safer and provides greater control, preventing the chocolate from burning. Be careful not to let a single drop of water get into the chocolate, as it will seize.
7

Heat the milk in a saucepan to a temperature of about 65-70°C (it should be hot but not boiling). Then froth it until you achieve a thick, creamy foam. You can use the frothing nozzle on your espresso machine, a handheld battery-operated frother, or pour the hot milk into a jar, seal it, and shake vigorously for a minute (be careful of the heat!).

Ingredients: Milk 3.2%
The ideal milk foam should be smooth, without large air bubbles, with a consistency similar to drinking yogurt. Do not overheat the milk, as it will lose its natural sweetness and become harder to froth.

Drink assembly

8

Prepare two tall, heatproof mugs or glasses (with a capacity of about 300 ml). Pour half of the melted chocolate (about 25g per serving) into the bottom of each mug. Then add 2-3 tablespoons (30-45 ml) of the prepared gingerbread syrup to each mug. Finally, pour in the hot, freshly brewed espresso. Stir everything thoroughly with a small spoon until the chocolate and syrup combine with the coffee.

Ingredients: Bitter chocolate 70%
It's worth warming the mugs in advance by pouring hot water into them for a moment. This way, the drink will maintain its temperature longer. You can adjust the amount of syrup to your own taste preferences.
9

Now it's time for the milk. Gently and slowly pour the frothed milk into the cups with coffee. To achieve a nice layered effect, pour the milk down the side of the cup or over the back of a spoon. First, pour in the liquid milk, and finally, using a spoon, add the thick foam on top.

Ingredients: Milk 3.2%
Hold the cup at a slight angle while pouring the milk; this will help create layers. Do not stir the drink after adding the milk to maintain its beautiful appearance.
10

Decorate your Spiced Mocha. On top of the milk foam, make a large dollop of whipped cream. Lightly dust it with cocoa by sifting it through a small sieve. Finally, lean a small gingerbread cookie against the edge of the mug or place it on the whipped cream. Serve immediately while hot.

Ingredients: Bita śmietana, Cocoa powder for dusting, Small gingerbread cookie
If you want to be creative, you can use ready-made templates for coffee decoration to create a cocoa pattern on the foam, such as a star or a heart. Serving the drink in a transparent glass will highlight its layered structure.

Fun Fact

💡

The combination of coffee and chocolate, known as 'Mocha', got its name from the port of Mocha in Yemen, which was the main center of coffee trade from the 15th to the 18th century. The beans from this region had a naturally chocolatey flavor, which inspired the creation of drinks that combine both ingredients.

Best for

Zimowy wieczór z książką Świąteczne spotkanie z przyjaciółmi Słodka chwila relaksu po pracy Deser w płynie po obiedzie

Tips

🍽️ Serving

Serve in tall, transparent mugs with handles to showcase the beautiful layers of the drink. It's a good idea to warm them up with hot water beforehand. For each coffee, provide a long teaspoon to mix all the layers before drinking, along with a small saucer of extra gingerbread cookies for nibbling.

🥡 Storage

The Spiced Gingerbread Mocha should be consumed immediately after preparation. It is not suitable for storage. However, homemade gingerbread syrup can be stored in a tightly sealed jar in the refrigerator for up to 2 weeks. It can also be used as an addition to tea, oatmeal, or as a topping for ice cream.

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