Gingerbread Latte

A warm and comforting gingerbread latte perfect for cozy mornings, combining bold coffee with spiced syrup and frothed milk.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 1 servings

Course: Beverage, Dessert

Cuisine: American, Holiday

Calories: 300

Ingredients Method Notes

Ingredients

Coffee and Base Ingredients

0.5 cup Freshly brewed espresso or strong brewed coffee About 2 shots or 1/2 cup.
3/4 cup Milk of choice Whole milk for creaminess, or oat, almond, or soy for dairy free.
1 tablespoon Molasses Unsulphured is best for classic gingerbread depth.
1-2 tablespoons Brown sugar or maple syrup To taste.
1 teaspoon Gingerbread syrup Alternatively use 1/2 teaspoon each ground ginger and cinnamon.
1 pinch Nutmeg
1 pinch Clove Tiny pinch.
1 splash Vanilla extract Optional but adds great flavor.

Toppings

as desired Whipped cream or dairy-free whip Optional.
as desired Crushed gingersnap cookies or a light cinnamon sprinkle For garnish.

Spices

2 Ground ginger
1 Ground cinnamon
1 Ground nutmeg
1 Clove Optional, adjust to taste.

Method

Preparation

In a small saucepan over low heat, stir together molasses, brown sugar or maple syrup, gingerbread syrup or ground spices, and water. Heat until steamy and glossy for about 1-2 minutes.
Pull your espresso or brew very strong coffee. Pour 1/2 cup into your mug.
Pour the warm spiced base into the coffee. Add a splash of vanilla, stir, and taste. Adjust sweetness and spice to preference.

Foaming Milk

Warm the milk until hot but not boiling. Froth using a handheld frother, French press plunger, or by shaking in a jar with the lid on.

Assembly

Pour the frothed milk over the spiced coffee and spoon extra foam on top.
Garnish with whipped cream, crushed gingersnaps, or a dusting of cinnamon.

Notes

For a dairy-free version, oat milk is recommended for its creamy finish. Adjust sweetness gradually using molasses and brown sugar, as molasses has a bold flavor.