Tuesday, 29 November 2011
craft challenge for NOVEMBER
As it has turned very cold I decided to make my own GINGERBREAD COFFEE .... and boy was it good :) ... for this instance, cooking has become a craft, hehe.
150g Molasses or Black Treacle
75g Brown Sugar
1 teaspoon Ginger
3/4 teaspoon Cinnamon
300g Single Cream
Coffee Powder & Hot Water
Spray Can of Whipped Cream
Chocolate Sugar Strands to decorate.
Mix the molasses (or black treacle) with the sugar and spices till well blended. This is best done in the measuring jug that you used to measure the molasses or you will lose a lot of it sticking to the side of the jug. It will be a very stiff mixture. Put it in the fridge for at least 10 mins. This mixture will last for ages if you want save some for another day.
Put a teaspoon of coffee powder into a (each if you are making more than one) mug and add hot water until 1/4 full.
Stir in a heaped teaspoon of the molasses mixture and mix till dissolved.
Top up with hot water to 1 inch (2.5cm) from the top of the mug.
Stir in the single cream to taste.
Garnish with whipped cream and chocolate strands.
I hope you link up anything you have made or photos you have taken :)