Description
A cozy and flavorful Gingerbread Latte recipe combining warm spices, rich espresso, and frothy milk, perfect for holiday mornings or a sweet afternoon pick-me-up.
Ingredients
Gingerbread Syrup
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 3/4 cup water
- Pinch kosher salt
Latte
- 3 tablespoons gingerbread syrup
- 4 shots of espresso
- 1/3 cup frothed milk (milk of choice, recommended oat milk)
- 1/4 cup heavy cream (whipped into medium peaks)
- Freshly grated nutmeg (for garnish)
- Gingerbread cookies or marshmallows (for garnish)
Instructions
- Prepare the Gingerbread Syrup: In a medium saucepan over medium heat, combine the white sugar, brown sugar, molasses, vanilla extract, ground ginger, ground cinnamon, freshly ground nutmeg, water, and a pinch of kosher salt. Whisk continuously until all the sugar has dissolved and the spices are fully incorporated, removing any lumps. This should take about 3 to 4 minutes. Remove from heat and let it cool slightly.
- Make the Gingerbread Latte: Pour 3 tablespoons of the gingerbread syrup into a large cup. If the syrup is cold, warm it up slightly before proceeding. Add 4 shots of freshly brewed espresso to the cup. Top with 1/3 cup of frothed milk of your choice (oat milk recommended for creaminess). Add 1/4 cup of whipped heavy cream, spooned gently over the top. Garnish with freshly grated nutmeg and optionally add gingerbread cookies or marshmallows on the side for a festive touch.
Notes
- Use freshly brewed espresso for the best flavor intensity.
- You can adjust the amount of gingerbread syrup to taste if you prefer a sweeter latte.
- Oat milk works well for frothing and adds a creamy texture, but any milk of your choice can be used.
- The whipped cream topping adds extra richness but can be omitted for a lighter drink.
- Store leftover gingerbread syrup in an airtight container in the refrigerator for up to two weeks.
