Gingerbread Latte

If you know me, you know my ultimate favourite winter drink is the gingerbread latte. The day Starbucks comes out with this drink every year is a giant celebration. But, this year I was like, I wonder if I could make this at home… well, the answer is a big hell yes!

I made the gingerbread simple syrup and now I have this giant bottle of goodness in my fridge ready for coffees all fall and winter long. Heck, I am ready all year round!!!! Make it fancy with whipped cream and nutmeg or just have it as is. Don’t freak out at how much sugar is in the syrup. Remember, you are only using a few teaspoons at a time.

Grab your mason jar and get ready to fill it up with liquid gold, because this latte is worth gossiping about!!!!

Gingerbread Latte

Yield: ALOT of Lattes

INGREDIENTS:
Simple Syrup
1/4 cup brown sugar
1/2 cup sugar
3/4 cup water
2 tbsp molasses
1 tsp ground ginger
1/2 tsp cinnamon
1 tsp vanilla
Latte
3 tbsp simple syrup
1 cup coffee
Frothed milk
Whipped cream
Nutmeg (optional)
Mini gingerbread man (optional)

DIRECTIONS:
1. In a pot, place all the simple syrup ingredients and bring up to a boil, whisking together until dissolved. Let boil on low for an additional 3-5 minutes. Stir well and transfer to a glass mason jar. Let cool.
2. In a coffee cup, place 2-4 tbsp of the simple syrup. Add coffee and frothed milk, mix well. Add more foam and/or whipped cream on top. Top with a sprinkle of nutmeg and a mini gingerbread man (optional). Enjoy!

Note: The simple syrup can be stored in a tight jar in the fridge for up to 3 months.

*Recipe adapted by hungerthirstplay.com