Hot Milk with Gingerbread Spices and Molasses

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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My great grandmother used to say “If there’s room in your heart, there’s room in your house.”

warm milk with gingerbread spices and molasses

Hot Milk With Gingerbread Spices…Like three drinks in one.

  • This warming drink is like a holiday hug, something you can enjoy in the evening when you’re wrapping gifts into the wee hours.
  • Hot spice milk is a great stand-in for eggnog too for those of us who find old fashioned, or store-bought, eggnog far too rich.
  • And finally, I like to drink in in place of hot chocolate after a walk in the cold. It’s just sweet enough and isn’t as filling as chocolate.

Sometimes I add a little coconut milk to mine for extra sweetness. You could also froth the milk if you like your milk foamy on top.

You can turn this into a Gingerbread Latte with a little strong coffee. Here’s how:

Getting back to simple…

In the final rush and preparation for Christmas I hope you find time to pause.

Wishing you much warmth and joy throughout this happy season.

 

hot milk with gingerbread spices and molasses

Hot Milk with Gingerbread Spices and Molasses Recipe

  • 1 cup of milk (can use coconut milk)
  • 1 Tbsp. Crosby’s Fancy Molasses
  • Generous pinch of gingerbread spices
  1. In a small pot bring the milk to a simmer.
  2. Remove from the heat and whisk in the molasses and spices.
  3. Pour into your favourite cup.

Makes one serving.

Gingerbread Spice Blend

  • 2 tsp. ginger
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. nutmeg
  • ½ tsp. cloves

Blend spices and store in a cool, dry place.

One more thing…

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Gingerbread Latte | An Excuse to Slow Down

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Gingerbread Latte naturally sweetened with molasses

A cosy drink for chilly days…

The Gingerbread Latte is new to me. And I have to say that although I have never been drawn to flavoured coffees this new concoction has become a favourite.

Lightly sweetened with molasses and gently spiced with a lovely gingerbread spice blend, this Gingerbread Latte has become a very comforting drink. Sipping one is a way to slow down during this very busy time of year, which is a gift of sorts.

Making a Gingerbread Latte at home couldn’t be easier, although it feels like a bit of an indulgence. All it takes are four ingredients and a couple of minutes. Molasses is such an ideal way to sweeten this spiced drink. It adds flavour that complements the coffee and the spice, and molasses isn’t too sweet. So unlike hot chocolate, a Gingerbread Latte doesn’t leave you feeling like you over did it.

In this hectic week leading up to Christmas, take a moment for you, curl up in a cosy chair and enjoy a warm Gingerbread Latte.

Gingerbread Latte with Molasses Recipe

One serving

Ingredients:

  • 1/2 cup espresso or strong coffee
  • 1/2 Tbsp. Crosby’s Fancy Molasses
  • 1/8 tsp. or a generous pinch gingerbread spices (recipe below)
  • 1/2 cup milk

Instructions:

  1. In a mug stir together the coffee, molasses and spices.
  2. Bring the milk to a simmer, either on the stovetop or in a microwave.
  3. Froth the milk with a whisk or frother.
  4. Pour frothed milk over the coffee, sprinkle lightly with gingerbread spices and serve.

 

Gingerbread Spice Blend

  • 2 tsp. ginger
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. nutmeg
  • ½ tsp. cloves

Blend spices and store in a cool, dry place.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Cranberry walnut brittle – the delicious & nutritious in one sweet bite

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I have never been much of a candy maker but I love the look of shiny brittle so figured that it’s worth making once a year.

And as far as homemade gifts go it’s pretty spectacular. Glossy and filled to the brim with good stuff, Cranberry Walnut Brittle lets you have the delicious and the nutritious in one sweet bite. Feel free to mix in your favourite nuts and seeds.

I found the original recipe on the food blog Adventures in Cooking. They made it with honey, which I’m sure is delicious too but there is something about molasses that smells and tasts of holiday celebrations and special times spent with family and friends.

Holiday Brittle (Cranberry walnut brittle)

Adapted from www.adventuresincooking.com

  • 1 cup almonds
  • 1 cup walnuts
  • 3/4 cup pumpkin seeds
  • 2/3 cup dried cranberries
  • 2 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 cup water
  • 1/2 tsp salt
  • 1 Tbsp butter
  1. In a large pot combine the sugars, molasses, water and salt.
  2. Bring to a gentle boil over low to medium heat, stirring from time to time.
  3. Using a candy thermometer heat the mixture to 302 F. (On my stove this took close to an hour).
  4. While the sugar mixture is boiling, place a sheet of parchment paper on a baking pan.
  5. Lightly grease the parchment paper.
  6. When the sugar mixture reaches 302 F, quickly remove from heat, stir in the butter and nuts and turn out onto the prepared pan.
  7. Use a rubber spatula to spread as thinly, and evenly as possible. The mixture will start to seize up immediately so you’ll have to work fast!
  8. Cool and break into pieces.

For more Holiday gift ideas check out our Holiday Book, a free e-book full of our favourite Holiday recieps.

This candy is chock full of good stuff!

Gingerbread Biscotti Recipe with Hazelnuts & Cranberries

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 20 minutes

Total time: 1 hours 5 minutes

Cooking time: 45 minutes

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Gingerbread Biscotti are an ideal cookie to give as a gift.  
Gingerbread biscotti

Biscotti seem like the ideal cookies to give as a gift. Aside from the fact that they’re beautiful, they’re sturdy, are great for dunking (even when they have been around for a while), and they aren’t overly sweet so are satisfying in a biscuit sort of way.

Don’t let the fact that you bake them three times scare you off. The dough is quick to mix up and the baking steps are simple.

Gingerbread biscotti

I find that biscotti are especially pretty when you leave the nuts in larger pieces. The problem I have though is that they crumble on me when I slice them. That’s why I whirr the nuts into smaller pieces in the food processor. But if you’re good with a knife (and have really sharp knives) you’ll have no trouble at all slicing through the larger chunks of nuts.

Gingerbread Biscotti Recipe

Adapted from joyofbaking.com

  • 3/4 cup hazelnuts, toasted and coarsely chopped or whirred in the food processor (can also use pecans or walnuts)
  • 1 cup rolled oats (old fashioned)
  • 1 3/4 cups flour
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 eggs (large)
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp oil
  • 1/2 tsp vanilla extract
  • 3/4 cup dried cranberries

Glaze:

  • ½ cup icing sugar
  • 1 Tbsp milk or cream
  • ½ tsp vanilla

Instructions:

  1. In a food processor, whir ½ cup of the rolled oats until finely ground.
  2. In a large bowl combine the ground oats with the remaining ½ cup of rolled oats, the flour, sugar, salt, baking powder, baking soda and spices.
  3. In another bowl whisk the eggs, molasses, oil and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until well blended.
  5. Add the hazelnuts and dried cranberries.
  6. Divide dough in half and on a lightly floured surface roll each half into a 12” log.
  7. Flatten a bit.
  8. Transfer logs to a parchment lined baking sheet and bake at 350 F for 30 minutes, until golden and firm to the touch.
  9. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 300 F.
  10. Carefully move logs to a cutting board and cut into ¾ “slices on the diagonal.
  11. Place the slices back on the baking sheet, cut side down.
  12. Bake for 6-8 minutes, flip the slices and bake another 6-8 minutes.
  13. Cool and drizzle with melted white chocolate or glaze (Combine ingredients and drizzle from a spoon.)

 Whirr half of the rolled oats in the food processor until they look like this:

The dough will look very pretty, studded with chopped nuts and dried cranberries.

Roll the dough into logs and space them about this far apart. Flatten them a bit more if you want a longer biscotti.

Once they have baked the first time, slice them on the diagonal, very carefully. If you want a longer biscotti, slice them on more of an angle.

Once they’re sliced, lay them face up on the cookie sheet and bake again. Flip over and bake for the final time.

 

When cooled, drizzle with white chocolate or a simple glaze.

 

Peanut Brittle

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Peanut BrittlePeanut Brittle

Ingredients:

  • 2 cups sugar
  • ½ cup Fancy Molasses
  • ½ cup corn syrup
  • 1 cup water
  • 2 tsp. baking soda
  • 2 tsp butter or margarine
  • 1 tsp vanilla extract
  • 2 cups unsalted peanuts

Directions:

  1. Combine sugar, Fancy Molasses, corn syrup and water in a heavy, 3-quart saucepan. Cook over low heat until sugar is dissolved. Increase heat to medium and cook without stirring to 234°F. Add butter and continue cooking to 285°F, stirring constantly to avoid burning. Remove from heat. Add baking soda, vanilla and peanuts and mix well. Pour into two lightly buttered baking sheets spreading as thinly as possible.