Description
This Gingerbread Latte recipe combines a rich, homemade gingerbread syrup with strong espresso and creamy milk, offering a festive, flavorful twist on the classic latte. Perfect for warming up during the holiday season, this comforting drink is topped with optional whipped cream to enhance the indulgence.
Ingredients
Scale
For the Gingerbread Syrup
- 1/2 cup Molasses
- 1/2 cup Water
- 1 1/2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1 tsp Vanilla Extract
For Each Latte
- 3 tsp Gingerbread Syrup, or more to taste
- 1 Shot Espresso, or 1 ounce very strong coffee
- 1/4 cup Whole Milk
- 1/4 cup Cream
- Whipped Cream, for serving (optional)
Instructions
- Prepare the Gingerbread Syrup: In a small saucepan, combine the molasses, water, ground ginger, cinnamon, cloves, and nutmeg. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the spices and molasses completely. Reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let the syrup cool to room temperature.
- Brew the Coffee: Prepare your espresso shot or brew 1 ounce of very strong coffee using your preferred method, ensuring it’s hot and fresh for the best flavor.
- Heat the Milk and Cream: In a small saucepan or with a milk frother, warm the whole milk and cream together over low heat until hot but not boiling. Froth if desired to achieve a creamy texture.
- Assemble the Latte: In a mug, add 3 teaspoons of the prepared gingerbread syrup. Pour the hot espresso or coffee over the syrup and stir well to combine. Then, gradually add the warmed milk and cream mixture, stirring gently.
- Serve and Garnish: Top the latte with whipped cream if using, and optionally sprinkle a little cinnamon or nutmeg on top to enhance the festive flavor. Serve immediately and enjoy!
Notes
- Can you believe that Christmas is almost upon us?! Each year, I like to find ways to get myself in the mood for Christmas.
- The gingerbread syrup can be stored in the refrigerator for up to 2 weeks in an airtight container.
- Adjust the amount of gingerbread syrup based on your preference for sweetness and spice intensity.
- For a dairy-free option, substitute whole milk and cream with almond, oat, or coconut milk.
Nutrition
- Serving Size: 1 latte (approx. 8 oz)
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg
