Description
Indulge in the warm and comforting flavors of our delicious Gingerbread Latte recipe. Learn how to make this festive drink at home today!
Ingredients
- – 1/4 cup (60 ml) cane sugar
- – 1/2 cup (120 ml) cane sugar
- – 1 teaspoon (5 ml) ground ginger
- – 3/4 teaspoon (4 ml) ground cinnamon
- – 1/4 teaspoon (1 ml) freshly ground nutmeg
- – 3 tablespoons (45 ml) molasses
- – 1 teaspoon (5 ml) pure vanilla extract
- – 3/4 cup (180 ml) water
- – Pinch of sea salt
- – 3 tablespoons (45 ml) gingerbread syrup
- – 4 shots of espresso
- – 1/3 cup (80 ml) frothed milk, milk of choice (I used oat milk)
- – 1/4 cup (60 ml) coconut cream, whipped into medium peaks
- – Freshly grated nutmeg
- – Gingerbread cookies or marshmallows, as garnish
Instructions
- In a medium pot on medium heat, mix together the sugars, molasses, vanilla, ginger, cinnamon, and salt. Stir until the sugars dissolve and the mixture is smooth with no spice clumps, which should take about 3 to 4 minutes. Using a whisk can be very helpful for achieving a silky texture.
- Transfer the gingerbread syrup into a cup. If it’s cold, heat it up. Add the 4 shots of espresso, then layer with the frothed milk. Finish with a dollop of whipped coconut cream, a sprinkle of freshly grated nutmeg, and a gingerbread cookie or marshmallow as a decoration.
Notes
- Note text here
- Ensure a silky texture by whisking the sugars into the syrup mixture.
- Heat the gingerbread syrup before adding espresso to maintain the drink’s temperature.
- Experiment with various milk types for frothing to discover your desired flavor and consistency.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Mixing
- Cuisine: Not specified
Nutrition
- Calories: 200
- Fat: 6g
- Protein: 2g
Keywords: gingerbread syrup, espresso drink, frothed milk, whipped cream, gingerbread cookies
