Gingerbread Latte with a guest appearance of Chai Tea

Ummmmm yummy.

I know that these can signal the start of the holiday season when they start appearing into coffee shops, I have always enjoyed them the whole year and have often thought about getting the syrup to make my own.

But why buy when you can make your own syrup and its really easy to do.

Gingerbread Syrup for Latte:
2 cups water, 1 1/2 cup granulated sugar, 2 1/2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract - combine all the ingredients into a medium pan, bring to the boil then reduce heat to a simmer, leave uncovered simmer for 15 minutes remove from heat. Syrup will keep for a while pop it in an old clean jam jar or something similar. To make Latte:Add 1/4 cup of syrup and espresso shot into a mug and then top with steamed milk 


Oh and for the Chai Tea lovers out there:

3 cups of water, 3 cups of milk, 6-8 black tea bags, 1/2 cup honey, 1 tsp ground cinnamon, 1tsp ground cardamom, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger - bring water and milk to the boil, add remaining ingredients and return to boil. remove from heat and let steep for 3-5 minutes, remove tea bags and then filter. 
Now you can either serve this as it is hot or iced. Personally I fill half a mug with this mix and top with steamed milk (add additional sugar to taste if required). Mix keeps for a few days in the fridge 

Cheese Scones

What is it about cheese scones?

They are yummy, yummy comfort food and super quick for a nice warming lunch time treat.

And yet the world seems divided into those who can and those who cant make a scone.

I have been making scones since I was little and I use a trusted and well tested recipe. Its not a secret and I am going to share.

So the recipe is from my coveted cookbook

The Diary Book of Home Cookery - by Sonia Allison
(C) Milk Marketing Board of England and Wales - 1977

I in fact have two copies - the one that I don't use, the one that's complete.

Then there is the one I inherited from my Mum. The one that I learnt to cook with. The one that shows it has been well used:

It fell apart and I recovered it when I was a teenager.
If you look through the book then you will find doodles and scribbles by me when I was little.
This book does hold so many memories.

So to make scones.

All purpose Scones 

200g/8oz self-raising flour

1/2 level teaspoon salt

50g/2oz butter

125ml/1/4 pint milk

Extra milk for brushing

1. Sift flour and salt into a bowl
2. Rub in butter finely
3. Add milk all at once. Mix to soft, but not sticky, dough with knife
4. Turn on to lightly floured board. Kneed quickly until smooth
5. Roll out to about 1cm / 1/4in thickness
6. Cut into 9 or 10 rounds with 6cm / 2 1/2in biscuit cutter
7. Transfer to buttered baking tray. Brush tops with milk (this is key do not let the milk run down the sides or they wont rise)
8. Bake towards the top of hot oven (230 C / 450 F / Gas No. 8) for 7 - 10 minutes (or until well risen and golden brown)
9. Cool on wire rack. Serve with butter or whipped cream and jam, or butter and cheese.

Now thats the basic - want to make them into cheese scones? Yes. Well its simple:

Cheese Scones

1. follow recipe above
2. Add 1 level teaspoon dry mustard and pinch of Cayenne pepper with the flour and salt
3. Mix in 50g/2oz very finely grated Cheddar cheese before adding the milk.