Gingerbread Spiced Latte (Printer-friendly)

A cozy drink blending molasses and warming spices with rich espresso and steamed milk.

# What You Need:

→ Spiced Syrup

01 - 2 tablespoons molasses
02 - 1 tablespoon brown sugar
03 - 1/2 teaspoon ground ginger
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt
09 - 2 tablespoons water

→ Latte

10 - 2 shots (2 fluid ounces) espresso or 1/2 cup strong brewed coffee
11 - 1 1/2 cups (12 fluid ounces) milk, dairy or plant-based
12 - Whipped cream for topping (optional)

→ Garnish

13 - Ground cinnamon or nutmeg for dusting
14 - Mini gingerbread cookie (optional)

# How to Make It:

01 - Combine molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, vanilla extract, salt, and water in a small saucepan. Heat over medium-low heat, stirring until sugar dissolves and syrup is smooth, approximately 2 minutes. Remove from heat.
02 - Warm the milk using a milk frother or in a small pot until hot and frothy.
03 - Prepare 2 shots of espresso or 1/2 cup of strong brewed coffee using your preferred method.
04 - Divide the spiced syrup evenly between two mugs. Add the espresso or brewed coffee to each mug and stir until combined.
05 - Pour steamed milk over the coffee mixture, holding back foam with a spoon, then top with the milk foam.
06 - Garnish with whipped cream, a light dusting of cinnamon or nutmeg, and a mini gingerbread cookie if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a coffee shop treat but costs just pennies and takes less time than your morning commute
  • The spiced syrup is pure magic, warming you from your first sip through the last drop
  • You can make extra syrup and keep it in the fridge all week, turning any regular coffee into something special
  • It works beautifully whether you're making it just for yourself or for friends gathering on a chilly afternoon
02 -
  • The biggest mistake I made at first was using old spices that had lost their potency. Fresh spices make a dramatic difference here – if your cinnamon has been in the cabinet for over a year, replace it. These spices are the entire personality of this drink.
  • Don't try to make the syrup too far in advance expecting it to taste fresh – make it the morning you're going to use it, or store it covered in the fridge for up to a week. The flavor stays bright this way.
  • Temperature matters more than you'd think. If your milk isn't genuinely hot when you combine it with the syrup, the drink becomes lukewarm and loses its magical warming qualities.
03 -
  • If you don't have an espresso machine, strong brewed coffee works beautifully – use twice the normal amount of grounds for that concentrated richness that stands up to the spices
  • The secret to cafe-quality foam at home is steaming your milk slowly and moving the wand to create tiny bubbles rather than big ones – it takes practice but is absolutely worth learning
  • If you're making these for a group, you can prepare all the syrup and coffee in advance, then let everyone customize their milk choice and foam level – it becomes a fun ritual where everyone gets exactly what they want

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