Gingerbread Latté

The other day I had a gingerbread latté at East Village Coffee Lounge.  It was delicious.  I guess it's one of those things that is truly "American" or "Californian."  It's actually really cool to see how seasonal things become advertising tools.  You know it's fall because Starbucks Coffee and Peet's Coffee and Tea are advertising for "Gingerbread Lattés" or "Pumpkin Spice lattés."  Well I was going to have my usual tea but a little chalk board caught my eye, advertising for gingerbread and pumpkin spice lattés.  This is beyond the marketing giants of Starbucks and Peets, this is little locally owned and operated East Village.  So I ordered a pumpkin spice latté but they were out so I went with the next best thing, gingerbread.  It was great!  Beyond the flavour being delicious, the foam of the milk was nice and thick and mixed just enough with the espresso.

Anyhow, it's a lazy Saturday and I woke up from a nap wanting a gingerbread latté so I set out to make one.  I turned to my trust friend, the internet for a starting out point.  I found one recipe that called for "Gingerbread syrup," right, because if I want to make a gingerbread latté at home, I of course have gingerbread syrup.  Next.  I found a recipe that called for actual ingredients that I had around the pantry.  I messed around with it and came up with the recipe below:

Gingerbread Latté

• 1/8 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2 tsp. black strap molasses
• 2 tsp. honey (you could use any sweetener you like, sugar, brown sugar, etc.)
• 1 shot of espresso 
• 3/4 of a cup of milk - heated, steamed if you have the capabilities to do so 

Make your espresso in a percolator, what the Italians call a moka (a stovetop coffee maker).  While that's brewing, heat up your milk and set it aside.  In a mug mix the rest of the ingredients, pour the espresso over it and mix it really well so that all the spices get blended and the molasses and honey melt.  Add to that the hot milk.  If you wish, you can sprinkle cinnamon on top or add whipped cream for decor (and deliciousness!) 

Voila! 

Carrot Ginger Soup

It's August 1st and I've come down with a cold. 

On my drive home - in between sneezes and sniffles, I decided I wanted a really spicy soup to clear up my cold.  What better than my favorite, carrot-ginger?

(It's been a while since my last recipe post and so if this is not your thing, simply ignore the post, for the rest of you cooks and food admirers, feel free to enjoy the post or make the soup at home for yourself!)

Carrot Ginger Soup

• 2 tbsp. olive oil
• 1 white onion, diced
• 5 cloves of garlic, diced
• a 2-3 inch long piece of fresh ginger root, peeled and chopped 
• 1 lb. carrots, chopped
• 1 red bell pepper, chopped 
• 3-4 cups of water or vegetable broth
• 1 tsp. ground cinnamon
• 1 tsp. green or red chili powder or red chili flakes, optional
• salt and pepper to taste 

In a medium size saucepan, heat the olive oil over medium-low heat.  Add the onion, garlic and ginger and sauté for about a minute or 2.  Add the carrots, bell pepper, cinnamon and chili powder allowing the vegetables to wilt for about 5 minutes.  Raise heat to high, add water or broth and bring to a boil, once the liquid has boiled, reduce heat to low and simmer for 25-30 minutes. 

Remove from heat and let sit for a few minutes before transferring to a blender or food processor.  BE VERY CAREFUL TO NOT CLOSE THE BLENDER ALL THE WAY AS THE VAPOR PRESSURE WILL CAUSE THE CONTAINER TO EXPLODE AND HOT SOUP WILL FLY EVERYWHERE AND SCALD YOU.  I speak from experience, painful but fun memories...

Blend the soup until all of the carrot, ginger, onion, etc. chunks are smooth and return to the sauce pan and reheat, reboil if you wish.

Soup can be served with a dash of cream on top, some chives, cinnamon, etc.  Delicious on a cold winter's night or if you've got a cold, like I do today. 

carrots from the Farmer's Market, ginger and my well-worn cutting board :)

Carrot-ginger soup, a dash of cream and cinnamon on top - great for a common cold!