How to Make Gingerbread Latte
When I think of cold winter mornings, I dream of Gingerbread Latte. Not only does it warm me inside but it also puts me into the holiday spirit.
Maybe that’s because it’s deep undertones of molasses, ginger and cinnamon, as well as a spiced cookie taste is enhanced with espresso or dark coffee.
I’ve made this recipe over the years and I prefer the taste of two shots of full strength expresso.
My favorite way to make espresso is with my Nespresso Citiz machine. I use two Nespresso’s Ristretto Capsules, which gives you the right amount of espresso for this coffee drink. It’s one of Nespresso’s darkest Grand Crus selections.
Once you’ve made the espresso, add steamed milk along with black strap molasses, ginger, cinnamon, and brown sugar. Stir well. Then, top with homemade whipped cream or marshmallows.
You can even sprinkle it with a tad more cinnamon for added depth and richness.
Either way, serve hot. Enjoy!
For more tasty drink recipes be sure to check out Wisconsin Homemaker’s Recipe Section.
Easy Gingerbread Latte
- 2 tbsp blackstrap molasses
- 1 tbsp brown sugar
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 2 cups milk
- 4 ounces espresso
- Place all ingredients in a medium sauce pan.
- Heat through but do not allow the latte to boil.
- Once heated through, remove from heat.
- Divide between two coffee mugs.
- Add marshmallows, if you’d like. Serve. Enjoy!