Gingerbread Latte
Servings 1
Equipment
- espresso maker
Ingredients
- 1 shot espresso
- 1-2 tablespoons gingerbread syrup
- 1 cup milk
Gingerbread Syrup
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 cup water
- ¼ cup molasses
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- First, make the gingerbread syrup. In a small pan, combine the sugars, water, molasses, ginger, cinnamon and vanilla extract.
- Cook over medium heat, stirring so the sugar fully dissolves. Before the mixture comes to a boil, remove from heat and allow to cool. Store the syrup in an airtight container.
- Brew the espresso.
- To a mug add the syrup and espresso.
- Steam and froth the milk so it’s hot and foamy. If your espresso machine has a frothing wand, you can use that, or you can use a milk frother or even do this with a whisk by hand on the stovetop.
- Pour the hot milk and foam on top of the espresso and syrup. Add whipped cream if using.
Notes
You can use any % of milk or a milk alternative for this latte. Keep in mind that some milk alternatives will not foam or froth as much as dairy milk. But it will still be delicious.
While the syrup doesn’t have to be refrigerated, I usually do store it in mine just to keep it fresh longer.