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Make Christmas Gingerbread Milk Yourself

What smells so good of gingerbread? You simply have to try this Christmas gingerbread milk! Whether as a quick gift or for your own Christmas treats – EAT SMARTER reveals how you can make the delicious gingerbread milk yourself.

“Gingerbread milk is coming to town!”

Christmas time without gingerbread is unimaginable for most people! So, gingerbread fans watch out! This Christmas gingerbread milk is prepared in no time and is also a lot healthier than other drinking treats for the holidays.

Because fresh milk replaces greasy cream and pure gingerbread has an average of only 12 grams of fat per 100 grams. If you want to save even more calories, simply choose low-fat milk and use almost sugar-free baking cocoa.

Three healthy facts about gingerbread!

Gingerbread scores with its relatively low-fat content. But the type of fat can also be praised: Almonds, which are rich in unsaturated fatty acids, are an essential ingredient in Lebkuchen.

In addition, there are the unmistakable spices that make up the typical gingerbread taste. Cardamom, nutmeg, cloves, cinnamon, and ginger are really good for us. It is not for nothing that the pastry is also called “stomach bread” in some places – the ingredients of the spices actually help the digestion, which is very stressed during the Christmas season.

Plus point number four is the gingerbread milk itself: super delicious Christmas taste without any alcohol!

Make Christmas gingerbread milk yourself

Ingredients:

  • 1/2 banana
  • 1 gingerbread (without glaze)
  • 200 milliliters of milk
  • 1 tablespoon sugar beet syrup
  • 1 tsp cocoa powder
  • 1/2 teaspoon gingerbread spice

Preparation:

  1. Peel the banana, cut it into slices, and put it in the blender.
  2. Remove the wafer from the gingerbread and crumble it into a banana. Add the milk, beet syrup, cocoa, and gingerbread spice and mix everything into a creamy smoothie.
  3. If necessary, add a little more milk and fill it into a small bottle, for example, and serve with gingerbread.

Our tip!

If you prepare your gingerbread yourself, not only do you have additional treats, but you also know exactly which ingredients you used. Our gingerbread building blocks recipe scores with only seven grams of fat per 100 grams and spelled flour is used here instead of wheat flour. So, off to the Christmas season and let’s have a snack!

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5 Rules for the Perfect Gingerbread

Whether from a tin, cut out, or dressed on baking wafers, gingerbread is an indispensable part of the Advent and Christmas season. What makes it special is the wonderfully fragrant mixture of spices and the fine honey taste.

Making gingerbread yourself is very easy if you follow a few rules and can be varied with Aranzini or orange peel, for example, or decorated with chocolate or sugar icing and topped with cherries, almonds, or the like.

If you want to be really creative, you can also dare to make a cute, beautifully designed gingerbread house or a mini gingerbread house for the rim of a cup with the help of our video instructions. Lovingly decorated gingerbread also makes a good impression as a Christmas tree decoration.

We have put together the 5 most important tips for making gingerbread a perfect success this year.

5 rules for the perfect gingerbread

1. Gingerbread needs rest

Gingerbread gets its unmistakable, dark color and unique taste not only from the rye flour but also from the right storage. It is best to leave the dough (storage dough) in the fridge at least overnight and only then knead it with spices and egg.

2. It all depends on the seasoning

Gingerbread spice can be bought ready-made or mixed together yourself. The traditional spice for gingerbread consists of cloves, cinnamon, allspice, coriander seeds, nutmeg, and anise. Finely grind the spices together and store them in an airtight container. Beautifully packaged homemade gingerbread spices are also ideal as a special handmade Christmas gift.

3. So that the gingerbread does not stick to the tray

Dust the parchment paper or tray with a little flour before baking the gingerbread on it. So it doesn’t stick.

4. Potash and staghorn salt

The traditional leavening agents that belong in a gingerbread dough are staghorn salt and potash. These should be dissolved separately and added to the dough separately, otherwise, their raising effect will be lost.

5. This is how the gingerbread becomes soft

Gingerbread is best stored in an airtight tin can. To make it nice and soft, you can add a slice of apple to the can. Stored cool and dry, gingerbread can last for several months and should be left to soak for several weeks before consumption, which is why it is usually one of the first Christmas baked goods.

Do you feel like baking cookies now? With our tips for baking biscuits from a professional, it’s guaranteed to succeed. We have also put together a large selection of gingerbread recipes and other Christmas cookie recipes for you. If you were too eager and ended up with cookies, here are the best ways to freeze cookies.

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