Gingerbread Syrup + Gingerbread Chai-nog

Hello friends! It’s time for another Christmas-y recipe, and I do hope that I’ve posted this in time for anyone else to try it out before the day is actually here (Only 4 days?!?! How?!!?).

This one is for anyone who loves coffee, tea, or anything that can have delicious gingery syrup poured on it (like maybe…oatmeal? Pancakes? ICE CREAM?). I honestly can’t say that I got this from any one or two sources. If you do a quick Google search, you’ll find tons of different recipes. I just took my favorite bits from whatever I found and combined them into one, which is something that you could totally do, too.

But wait! There’s more!

Yes, you read that right: Chai-nog. If you don’t know what that is or you haven’t figured it out yet, that would be a chai latte made with eggnog. Now, you have a couple options. You can either make a chai from scratch and use eggnog INSTEAD of milk, or do what I did tonight, which means use a chai latte k-cup and just add eggnog. Since it’s late and the only decaf chai I tend to drink is the Cafe Escapes brand k-cup chai lattes, that what I’ve gone with in my photos tonight.

But before we can get to that, we need our syrup.

What you’ll need is:

  • 1½ cup Water
  • 1 cup brown Sugar
  • 2 tablespoons Molasses
  • 2 teaspoons of Vanilla Extract
  • 1 Cinnamon stick (or ½ teaspoon ground cinnamon)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 peppercorn (optional)

Start by combining all of your ingredients except the vanilla into a saucepan.

Put it on medium heat until boiling. Try to avoid stirring, as it may cause crystallization. Once boiling, turn down the heat and leave it to simmer for about 10-15 minutes, or until thick.

As soon as your syrup has thickened, turn off the heat and add in your vanilla. Allow it to cool completely before bottling it up. You can store it in the refrigerator for up to 10 days or so.

Now, are you ready for some CHAI-NOG?

Route 1: From scratch

First, steep your favorite chai loose tea or tea bag (if you like it extra strong, use two teabags) in a little less than a half of a cup of water.

Add sugar to taste (eggnog is sweet, so maybe be light-handed).

While your tea is steeping, warm up 1/2 cup or so of eggnog either on the stovetop or in the microwave. I won’t judge. If you want foam, either use a frother (if you have one) OR put it in a closed container (like a mason jar) and SHAKE until desired frothiness is achieved.

Add your gingerbread syrup (I like close to a tablespoon) to your steeped tea. Then add your eggnog and spoon on the froth.

That’s it!

Route 2: K-cup version

It seems almost silly to write this out, but here we are.

Brew your chai using your Keurig machine.

Add in your syrup and a healthy amount of eggnog.



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