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Gingerbread Latte

Gingerbread latte combines espresso and steamed, foamy milk with a quick homemade syrup flavored with ginger, cinnamon, and molasses. The syrup gently simmers for about 2 minutes, giving each mug a warm gingerbread flavor.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

For the gingerbread syrup
  • 1 tbsp water
  • 1 tbsp brown sugar packed
  • 1 tsp molasses unsulphured
  • 0.25 tsp ground ginger
  • 0.125 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 0.25 tsp vanilla extract
For the lattes
  • 4 oz espresso 4 shots
  • 1.5 cup whole milk

Equipment

  • 1 handheld milk frother

Method
 

Make the gingerbread syrup
  1. Combine the water, brown sugar, molasses, ginger, cinnamon, and nutmeg in a small saucepan.
  2. Cook over medium-low heat, stirring, until the sugar dissolves and the syrup gently simmers, about 2 minutes.
  3. Remove the saucepan from the heat and stir in the vanilla extract.
Prepare the lattes
  1. Divide the syrup between two mugs, add 2 shots of espresso to each, and stir.
  2. Pour the milk into the saucepan and heat over medium-low heat until steaming, about 3 to 5 minutes; do not let it boil.
  3. Froth the milk with a handheld milk frother or whisk until foamy.
  4. Divide the milk between the mugs and serve.

Notes

For the freshest foam, froth the milk just before serving. Refrigerate leftover gingerbread syrup in a sealed container for up to 1 week; freezing is not recommended. For a dairy-free option, use oat milk.