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Gingerbread latte in a gold rimmed mug with star cookies and a cozy knit sweater

Gingerbread Latte

Espresso and steamed milk sweetened with a homemade gingerbread syrup made from brown sugar, molasses, ginger and Ceylon cinnamon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

Gingerbread syrup (makes about 3/4 cup)
  • 1/2 cup water 120 ml
  • 1/2 cup packed brown sugar 100 g
  • 2 tablespoons unsulphured molasses not blackstrap
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground Ceylon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
Latte
  • 2 shots espresso or 1/2 cup very strong coffee
  • 1 cup milk 240 ml, any kind
  • 2 tablespoons gingerbread syrup adjust to taste
  • whipped cream and cinnamon optional, for topping

Method
 

Gingerbread syrup
  1. Add the water, brown sugar and molasses to a small saucepan over medium heat and whisk until the sugar dissolves.
  2. Stir in the ginger, cinnamon, cloves, nutmeg and salt. Simmer gently for 5 minutes, stirring occasionally.
  3. Remove from the heat, stir in the vanilla and let cool. Strain through a fine strainer if you want a smooth syrup.
Latte
  1. Brew 2 shots of espresso or 1/2 cup of very strong coffee into a mug.
  2. Stir in 2 tablespoons of gingerbread syrup.
  3. Heat the milk to about 140 to 150°F (60 to 65°C) and froth it.
  4. Pour the milk into the coffee, spoon the foam on top and finish with whipped cream and a pinch of cinnamon if you like.

Notes

Store leftover syrup in a sealed jar in the fridge for up to about 2 weeks. Shake before using. For an iced version, mix syrup into cooled espresso, pour over ice and add cold milk.