Gingerbread Latte Cozy Spice (Printer-friendly)

A cozy, spiced espresso drink blending ginger, cinnamon, and molasses with steamed milk and foam.

# What You Need:

→ Espresso

01 - 2 shots (2 fl oz) freshly brewed espresso

→ Gingerbread Syrup

02 - 2 tbsp molasses
03 - 2 tbsp brown sugar
04 - 1 tbsp maple syrup
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground cloves
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp vanilla extract
10 - 2 tbsp water

→ Milk

11 - 1 1/2 cups (12 fl oz) whole milk or plant-based alternative

→ Toppings (optional)

12 - Whipped cream
13 - Ground cinnamon or nutmeg
14 - Small gingerbread cookies

# How to Make It:

01 - Combine molasses, brown sugar, maple syrup, ground ginger, cinnamon, cloves, nutmeg, vanilla extract, and water in a small saucepan. Heat over low heat, stirring until sugar dissolves and syrup is smooth, about 2 minutes. Set aside.
02 - Prepare 2 shots of espresso and divide evenly between two mugs.
03 - Warm milk in the same saucepan over medium heat until steaming but not boiling. Froth the milk with a frother or whisk until foamy.
04 - Add 1 to 2 tablespoons of gingerbread syrup to each mug of espresso, adjusting to taste, and stir well.
05 - Pour steamed milk into each mug, holding back foam with a spoon, then top with the milk foam.
06 - Optionally, top with whipped cream, a sprinkle of cinnamon or nutmeg, and a gingerbread cookie. Serve immediately.

# Expert Tips:

01 -
  • It tastes like the holidays wrapped in a warm mug without any complicated steps or fancy equipment.
  • You can make the syrup once and have gingerbread lattes ready in under two minutes all week long.
  • The spice blend is gentle enough for morning but cozy enough to feel like a treat you actually made yourself.
02 -
  • Don't let the syrup boil or it'll turn bitter and thick like tar, low and slow is the only way.
  • Froth the milk right before you pour it because foam deflates fast and you want that creamy texture in every sip.
  • Leftover syrup keeps in the fridge for a week and works just as well stirred into regular coffee or drizzled over oatmeal.
03 -
  • Use fresh spices if yours have been sitting in the cabinet for more than a year because old spices taste flat and dusty instead of warm.
  • A pinch of black pepper in the syrup adds a tiny kick that makes the ginger taste even brighter without being obvious.
  • If you want it extra creamy, whisk a teaspoon of the gingerbread syrup into the milk before frothing so the sweetness is built into every layer.

Return