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Per serving
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- 1
Simmer the gingerbread syrup
In a small saucepan, combine the molasses, packed brown sugar, granulated sugar, and water. Bring to a boil, then drop it to a simmer over medium-low heat and cook 2 to 3 minutes, stirring here and there, until the sugars dissolve. Pull it off the heat and stir in the ground ginger, cinnamon, nutmeg, cloves, and vanilla. Let it cool completely to room temperature — it thickens into a glossy, molasses-dark syrup. You only need 1 tablespoon for one latte, so pour the rest into a sealed jar and keep it in the fridge for next time.
- 2
Pull the espresso
Brew 3 ounces of espresso. No machine? A strong cup of coffee or some cold brew does the job just fine. Pour the espresso into your mug along with 1 tablespoon of the cooled gingerbread syrup and stir until the syrup dissolves.
- 3
Froth the milk
Froth the whole milk and heavy cream together until hot and foamy. A handheld frother, an espresso machine steam wand, or even a French press all work. Pour the hot foam over the espresso and syrup.
- 4
Finish and serve
Dust the top with a little ground cinnamon and drink it warm. That is the whole move.
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Gingerbread Latte
Created by: BlendedAndBrewed
Ingredients
- 3 tbsp molasses
- 2 tbsp brown sugar
- 2 tbsp sugar
- 1/4 cup water
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp vanilla extract
- 3 oz espresso
- 1/2 cup whole milk
- 2 oz heavy whipping cream
Instructions
- Simmer the gingerbread syrupIn a small saucepan, combine the molasses, packed brown sugar, granulated sugar, and water. Bring to a boil, then drop it to a simmer over medium-low heat and cook 2 to 3 minutes, stirring here and there, until the sugars dissolve. Pull it off the heat and stir in the ground ginger, cinnamon, nutmeg, cloves, and vanilla. Let it cool completely to room temperature — it thickens into a glossy, molasses-dark syrup. You only need 1 tablespoon for one latte, so pour the rest into a sealed jar and keep it in the fridge for next time.
- Pull the espressoBrew 3 ounces of espresso. No machine? A strong cup of coffee or some cold brew does the job just fine. Pour the espresso into your mug along with 1 tablespoon of the cooled gingerbread syrup and stir until the syrup dissolves.
- Froth the milkFroth the whole milk and heavy cream together until hot and foamy. A handheld frother, an espresso machine steam wand, or even a French press all work. Pour the hot foam over the espresso and syrup.
- Finish and serveDust the top with a little ground cinnamon and drink it warm. That is the whole move.