Gingerbread Latte

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I am not much of a coffee drinker. My caffeine tolerance is too low to handle the kind at that well- known coffee establishment. That stuff can really pack a punch. However, every once in a while I do enjoy a good cup of coffee, especially if there is cream and sugar involved.

I was planning holiday menus and I needed a little something to get me in the mood. This cup of coffee certainly did the trick. It starts with a homemade gingerbread syrup that is made with fresh ginger, whole spices, sugar, and a bit of molasses for a true gingerbread flavor. I keep mine in the refrigerator in a glass bottle with an easy pour spout. When a holiday coffee craving strikes, just pour as much or as little of the syrup into your coffee mug as you like, then fill it with a good shot of espresso and some steamed milk. To really take it up a notch, place a good dollop of whipped cream and a pinch of ground cinnamon on top. Homemade Gingerbread Latte– it is quick, economical (save your dollars for the holiday presents), and so good!

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Homemade Gingerbread Latte

By Nicole

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

Servings: 1

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Step away from the coffee shop counter and make this holiday cup of joe at home!

Ingredients 

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• ▢ 1 shot, about 4 ounces of espresso or strong coffee
• ▢ ½-¾ cup (4-6 ounces) hot or steamed milk
• ▢ 1-2 tablespoons Gingerbread Syrup, recipe follows

Gingerbread Syrup

• ▢ 1 cup water
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon molasses
• ▢ 1 (1-inch) piece fresh ginger, peeled, slice, and cut into ¼ inch rounds
• ▢ 1 (3-inch) stick cinnamon
• ▢ 8 whole cloves
• ▢ ½ teaspoon whole allspice berries
• ▢ ½ teaspoon whole peppercorns

Accompaniment

• ▢ Whipped cream
• ▢ Ground cinnamon

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Instructions 

• Pour the desired amount of syrup into a coffee mug.Add the espresso and milk; stir to combine.Top with whipped cream and a pinch of ground cinnamon. Enjoy!

For the Gingerbread Syrup

• In a medium saucepan, bring all the ingredients to a boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes. Strain the syrup and transfer to a container to cool. Cover and refrigerate until ready to use.

Notes

Nutritional Values are not calculated.

Nutrition

Calories: 137kcal, Carbohydrates: 21g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 68mg, Potassium: 319mg, Sugar: 15g, Vitamin A: 198IU, Vitamin C: 0.2mg, Calcium: 154mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!