Created by Yvonne Langen at https://tasteandtipple.ca/
1tbspunsweetened cocoa powder
½ozspiced demerara syrup
½ozwater
1cuphot coffee
¼cupwhole milkor dairy-free alternative
1½ozAmarula Cream Liqueur
½ozallspice dram*
Garnish: whipped cream
Garnish: dark chocolate shavings/curls
Garnish: flaky sea salt
Spiced Demerara Syrup
2cupsdemerara sugar
1cupwater
2star anise
1whole vanilla bean
6whole cloves
2cinnamon sticks
Allspice Dram
½cupallspice berries
2½cupsnavy-strength rum
200ggranulated sugar
Method
Add cocoa powder, water, and spiced demerara syrup to a small saucepan over medium heat. Stir until cocoa powder is fully incorporated.
Stir in coffee and milk until steaming.
Add Amarula Cream Liqueur and allspice dram to a heatproof mug and top with hot mocha mixture.
Stir to combine. Top with whipped cream.
Garnish with dark chocolate curls & sea salt.
Spiced Demerara Syrup
Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
Cool to room temperature.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.
Allspice Dram
Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
Recipe Notes
*Alton Brown’s Allspice Dram recipe. If you can purchase St. Elizabeth’s Allspice Dram at a liquor store near you, that might be more efficient.
