Ginger Snap Immunity Latte

Ginger Snap Immunity Latte
For me, the holidays are synonymous with my mom’s molasses ginger snap cookies...and getting a cold. So, I translated the warming spice and bitter sweetness of her cookies into a nostalgic latte with ginger molasses simple syrup. Added bonus: it will kick your immune system into gear. 

Spicy, strong, and sweet, this simple syrup is also the perfect candidate for a hojicha latte, and can be used in cocktails, on pancakes, or in anything else your heart desires. This recipe showcases two ingredients for combatting colds: ginger and molasses. 

Ginger has been used for hundreds of years in Traditional Chinese Medicine for its medicinal value. Ginger contains iron, calcium, magnesium, vitamin C, flavonoids, phenolic compounds, and many other anti-inflammatory and immune-boosting compounds that help treat an extensive list of ailments and diseases. 
Blackstrap molasses has various health advantages over refined sugars. As the product of the third boiling phase of sugarcane, blackstrap molasses is thick, dark, and pleasantly bitter. As the most concentrated form of molasses, it contains the most vitamins and minerals; ounce per ounce, blackstrap molasses contains more iron than eggs, more calcium than milk, and more potassium than any other food. It also contains antioxidant and antimicrobial properties that keep your immune system strong. Go for unsulphured, organic molasses for the most benefit! 

Ingredients (Makes ~16 oz )
  • 4.5 cups water 
  • ¾ cup blackstrap molasses 
  • 1.5 tsp ground cinnamon or 2-3 cinnamon sticks 
  • 1.5 tsp ground nutmeg 
  • 3 tsp fresh ginger 
  • 1/4 tsp sea salt
  • Coffee (try Warm Wishes!) or hojicha tea
  • Milk 
  • Peeler, grater, or knife & spoon (use the spoon to effortlessly scrape off the ginger skin!) 
  • Small pot 
  • Measuring cups and spoons 
  • Mixing spoon
  1. Peel, grate, or finely chop the ginger.
  2. Add all ingredients into the pot and mix well.
  3. Bring to a boil then reduce to a simmer.
  4. Stirring occasionally, let it gently simmer for ~30 minutes or until the syrup has reduced in volume by at least ¼ . You can also test a piece of ginger to see if it’s flavorless - if it’s not, extract it a little longer. 
  5. When the syrup is reduced and slightly thicker in consistency, remove it from the stove and let it cool before transferring it into a glass jar. Strain out the spent ginger.
  6. For an 8 - 12 oz latte, add 2 tbsp of simple syrup at first, then more if needed. It’s strong! 
  7. Store in an airtight container in the frig for up to 3 weeks.
Written by
Melina Devoney
Barista & Blogger