Gingerbread Latte
This gingerbread latte is a cozy, café-style holiday drink made without syrups and naturally sweetened with molasses.
Ingredients
- 2 shots freshly brewed espresso
- 1 tablespoon molasses
- ½ teaspoon ginger
- ¼ teaspoon cinnamon
- 1 cup milk
Instructions
- In a small saucepan, heat the milk over medium heat. Be careful not to boil it. For a frothy latte, you can whisk the milk vigorously while it heats, or use a milk frother to create foam.
- Brew your espresso and pour it into a large mug. Add the molasses and spices to the hot espresso. Stir thoroughly until the molasses is completely dissolved and the mixture is smooth.
- Pour the hot milk into the mug with the espresso mixture. If you’ve frothed the milk, spoon the foam on top. For an extra touch of spice, sprinkle a little more cinnamon or ginger on top of the foam.
Nutrition
Notes
- Warm spices first: Whisking the molasses and spices together before adding espresso helps the flavors bloom.
- Adjust sweetness: Add more molasses if you prefer a sweeter latte, or reduce it for a more robust coffee flavor.
- Froth the milk: For a true latte texture, froth or steam the milk before pouring it in.
- No espresso machine? Brew very strong coffee or use instant espresso powder mixed with hot water.
- Make it extra cozy: Add a pinch of nutmeg or clove for a deeper gingerbread profile.
- Iced version: Shake espresso, molasses, and spices together until smooth, pour over ice, then top with cold milk.
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