For coffee, for hot chocolate, for pancakes, for WHATEVER YOU WANT!
This post was almost free of photos. No, I did not forget to take pictures of the syrup. I almost ate all of it. On a spoon, right out of the pan.
The blackberry syrup is really, really good. So is the peppermint-vanilla syrup. But the ginger spice syrup is INSANE. I had the hardest time tearing myself away from the saucepan. I got some in my hair and my fingers are sticky and I want more.
I was a barista forever in high school and college.
The best thing about working in a coffee shop is your all-access pass to everything coffee and coffee-related. The not-best thing is that you quickly tire of coffee and just drink water. Or if you’re bored on a slow day, you drink steamers (steamed milk flavored with syrup) with all kinds of strange syrup combinations. Marshmallow-hazelnut? Not terrible. Peach-crème de menthe? The most disgusting thing ever.
Almond steamers were a favorite of mine on a cold day, and since it’s dipped into the 60s here in San Diego, I’ve been looking for something warm. However, I don’t have the equipment necessary to steam milk. So I googled how to do it without special equipment. Turns out you can make steamed milk in a mason jar! Who knew?
(Note: these instructions state to microwave the jar with the lid on. I did not do this and don’t recommend you do it either, unless you have a lid that isn’t metal.)
I made these syrups with steamers in mind but they would be perfect in coffee (with a dash of whiskey maybe?) and would be a killer topping for pancakes or French toast.
Buttermilk pancakes with ginger spice syrup? Yes please. Wanna join me? I know you do!
One more note: do not add blackberry syrup to warm milk or the milk will curdle. If you want to make a blackberry steamer, you need to heat the syrup with the milk.
- 3/4 cup granulated sugar
- 3/4 cup water
- 2 tablespoons finely grated fresh ginger (from about 2 ounces of ginger root)
- 1 tablespoon molasses
- 2 cinnamon sticks
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 cup water
- 1 cup sugar
- 1 teaspoon vanilla bean paste*
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3 cups frozen blackberries
- 1/2 cup water
- 1/2 cup sugar
- 2 teaspoons honey
- tiny pinch of salt
- Bring all ingredients to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and allow to sit, covered, for 1 hours. Strain through a fine mesh sieve, then transfer to a storage container. Can be refrigerated for up to 1 week.
- Bring sugar and water to a boil over medium-high heat, stirring to dissolve sugar. Turn heat down to low and simmer for 5 minutes. Carefully stir in vanilla, peppermint, and salt. Mixture will bubble violently for a bit after you add the extracts, so stand back. Allow to cool to room temperature, then transfer to a storage container. Can be refrigerated for up to 1 week.
- Microwave berries until very soft, about 2 1/2 to 3 minutes. Blend berries and water in a food processor until very smooth. Strain through a fine mesh sieve into a medium saucepan, using a rubber spatula to press all of the juice through the strainer. Add sugar, honey, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat to low and simmer for 6 minutes, stirring occasionally. Allow to cool to room temperature, then transfer to a storage container. Can be refrigerated for up to 1 week.
- *Vanilla bean paste gives the syrup a more distinct vanilla flavor but you can substitute vanilla extract.
Have the merriest Christmas ever!