Cozy Gingerbread Spiced Latte (Printable)
A cozy, spiced latte blending espresso, milk, and warm gingerbread flavors for seasonal enjoyment.
# What You'll Need:
→ Espresso & Milk
01 - 2 shots (2 fl oz) freshly brewed espresso or strong coffee
02 - 1 1/2 cups (12 fl oz) whole milk or plant-based milk for dairy-free option
→ Gingerbread Syrup
03 - 2 tablespoons molasses
04 - 1 1/2 tablespoons brown sugar
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - 1/2 teaspoon pure vanilla extract
→ Topping
10 - Whipped cream (optional)
11 - Pinch of ground cinnamon or nutmeg
# Directions:
01 - Combine molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat. Stir continuously until sugar dissolves and mixture is smooth, approximately 2 minutes.
02 - Add milk to the saucepan and gently heat while whisking until steaming but not boiling.
03 - Prepare 2 shots of espresso or strong coffee using your preferred method.
04 - Divide the brewed espresso evenly between two mugs.
05 - Pour the hot spiced milk mixture over the espresso in each mug, stirring gently to blend flavors.
06 - Optionally garnish with whipped cream and sprinkle a pinch of ground cinnamon or nutmeg on top.
# Expert Advice:
01 -
- It tastes like a hug from someone who actually knows you, with that perfect balance of spice and sweetness that makes you close your eyes for a moment.
- Five minutes is all it takes to transform a regular coffee into something that feels like self-care, and honestly, we all need that.
- The molasses adds this deep, almost caramel-like richness that makes you forget you're drinking something so easy to make.
02 -
- Don't skip the molasses. I tried brown sugar alone once thinking it would save time, and the drink tasted flat and one-dimensional. Molasses is what gives you that deep gingerbread flavor that makes people ask for the recipe.
- Heating the milk gently instead of scorching it makes all the difference. I burned the milk once by turning up the heat, and it developed a bitter taste that even the spices couldn't fix. Low and slow is the way.
03 -
- Make a large batch of the spice syrup and store it in a glass jar in your refrigerator. It keeps for two weeks and makes every morning feel effortless. Just warm milk and coffee, and you're done.
- If you want a stronger ginger punch, add a tiny pinch of ground black pepper to the spice mix. It sounds strange until you taste it, and then it becomes non-negotiable.