Description
This Gingerbread Latte is a cozy, spiced coffee beverage perfect for the holiday season or any time you crave a warm, sweet drink. Combining espresso with a homemade gingerbread syrup made from maple syrup, molasses, and a blend of traditional spices, it offers a rich and comforting flavor. Steamed milk creates a luscious, creamy texture, and optional toppings like whipped cream and cinnamon or nutmeg add an extra festive touch.
Ingredients
Scale
Gingerbread Syrup
- 2-3 tablespoons maple syrup (or honey)
- 1 tablespoon molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1-2 teaspoons hot water, as needed to thin
Latte
- 4 shots espresso (4 ounces or 120 milliliters)
- 1 cup milk, dairy or non-dairy (or 1 ¼ cup for a creamier latte)
Optional Toppings
- Whipped cream
- Cinnamon or nutmeg for topping
- Mini gingerbread men sprinkles or cookies (optional)
Instructions
- Prepare Gingerbread Syrup: In a small bowl, combine the maple syrup (or honey), molasses, ground ginger, ground cinnamon, nutmeg, and cloves. Add 1 to 2 teaspoons of hot water gradually to thin the mixture until it becomes pourable and syrupy.
- Mix with Espresso: Pour the warm gingerbread syrup into freshly brewed hot espresso. Stir thoroughly until the syrup is fully dissolved and well blended into the espresso.
- Steam Milk (Steam Wand Method): Using a steam wand, submerge the tip just beneath the milk’s surface and steam until it achieves a silky texture and reaches about 150 to 155 degrees Fahrenheit.
- Heat and Froth Milk (Frother Method): Heat the milk either in the microwave or on the stove until hot but not boiling, then use a handheld frother to froth the milk until foamy.
- Heat and Whisk Milk (Stovetop Method): Gently warm the milk in a small pot over medium heat until hot and steamy, then whisk briskly to incorporate air and create foam.
- Assemble Latte: Divide the espresso and gingerbread mixture evenly between two mugs. Pour the steamed milk over the espresso mixture, holding back foam with a spoon if desired, then spoon the foam onto the latte as the final layer.
- Add Toppings: Garnish each latte with whipped cream and a light sprinkle of cinnamon or nutmeg. For a festive look, top with mini gingerbread men sprinkles or cookies if you like.
Notes
- The gingerbread syrup can be adjusted in sweetness by altering the amount of maple syrup or honey used.
- For a richer latte, use 1 ¼ cups of milk instead of 1 cup.
- Non-dairy milk options such as almond, oat, or soy milk work well in this recipe.
- If you don’t have a steam wand or frother, heating and whisking milk on the stovetop is an effective alternative.
- Use freshly brewed espresso for the best flavor, but strong brewed coffee can substitute in a pinch.
- Store any leftover gingerbread syrup in the refrigerator for up to a week.
