This gingerbread coffee syrup and latte recipe is very easy and tastes like it’s fresh from a coffee shop! I came up with an easy method to make the syrup, which doesn’t require cheesecloth or any sort of strainer.
Add the ground ginger and nutmeg to a tea infuser.
Add the water, brown sugar, molasses and cinnamon sticks to a small saucepan.
Hang the tea infuser on the saucepan. Bring to a simmer over medium heat. Lower the heat to medium-low and simmer for 10 minutes.
Remove from heat and discard the cinnamon sticks. Remove the infuser. Whisk in the vanilla and let it cool.
This syrup can be stored in the refrigerator in a squeeze bottle or desired airtight container.
To Make One Gingerbread Latte:
Add the gingerbread syrup and the hot espresso to a 12 ounce mug (or around that size). Stir together.
Pour the steamed milk into the mug, while holding the foam back with a spoon. Then, spoon the foam on top.
Sprinkle with some ground cinnamon or nutmeg. Enjoy!
Notes
If you want to see the step images, click on the camera icon to the right of the 'instructions' text.
This recipe makes 1 latte and approximately 2 ⅓ cups syrup that can be stored in the fridge for up to 2 weeks. I like to use a squeeze bottle or syrup bottle.
You can use other size mugs but a mug that holds 12 ounces works the best for this recipe.
For the steamed milk: You can either heat milk in a saucepan or microwave and then whisk it with a hand whisk or electric milk frother. For the best option, I simply use my steam wand on my espresso machine to heat and froth the milk.