Gingerbread Latte
This cozy Gingerbread Latte brings holiday cheer in a mug. Combine it with espresso, frothed milk and top with whipped cream for the ultimate Starbucks dupe at home.
Servings: 2
Cost: $4
Equipment
- 1 saucepan
Ingredients
Gingerbread Syrup:
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 3 tablespoons molasses
- 1 teaspoon pure vanila extract
- 3/4 cup water
- Pinch kosher salt
Gingerbread Latte:
- 3 tablespoons gingerbread syrup
- 4 shots of espresso
- 1/3 cup frothed milk milk of choice (I used oat milk)
- 1/4 cup heavy cream whipped into medium peaks
- Freshly grated nutmeg
- Gingerbread cookies or marshmallows as garnish
Instructions
To Make the Gingerbread Syrup:
- In a medium saucepan, set over medium heat, combine the sugars, molasses, vanilla, ginger, cinnamon and salt. Warm until everything has dissolved and there are no lumps of spices, about 3 to 4 minutes. I find a whisk really helps make this super smooth.
To Make the Gingerbread Latte:
- Pour the gingerbread syrup into a cup. Warm it up if it’s straight from the fridge. Pour in the 4 shots of espresso, and top with the frothed milk. whipped cream, freshly grated nutmeg and a little gingerbread cookie or marshmallow for garnish.
Notes
Tips and Tricks:
- Double the syrup - If you want gingerbread lattes on repeat, you can make a double batch and freeze the other half of the syrup. Thaw in the fridge overnight and use the following week.
- Gift the syrup - I think a super cute holiday gift would be to gift the syrup. Add a ribbon around it and give it to people with a bag of espresso beans for a homemade gift.
Nutrition
Calories: 500kcal | Carbohydrates: 104g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 40mg | Potassium: 557mg | Fiber: 1g | Sugar: 102g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 2mg
