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Homemade Gingerbread Latte

This cozy gingerbread latte combines fragrant spice syrup with creamy steamed milk, creating a warm, aromatic beverage perfect for winter. The process involves simmering fresh ginger, molasses, and spices to make a rich syrup, then blending it with frothed milk for a smooth, comforting drink with a festive appearance. The final latte has a velvety texture, a deep amber hue, and an inviting spicy aroma.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Winter
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1/2 cup molasses
  • 1 inch fresh ginger, chopped about 1-inch piece
  • 1 stick cinnamon or 1 teaspoon ground cinnamon
  • 3 cloves whole cloves
  • 1/2 teaspoon allspice
  • 1 1/2 cups milk dairy or plant-based
  • 2 tablespoons honey or maple syrup
  • cinnamon for garnish extra cinnamon optional

Equipment

  • Saucepan
  • Fine mesh strainer
  • Milk frother or whisk
  • Measuring spoons and cups
  • Mugs

Method
 

  1. Combine water, molasses, chopped fresh ginger, cinnamon stick, cloves, and allspice in a saucepan. Bring to a gentle simmer over medium heat, filling the air with warm, spicy aromas.
  2. Let the mixture simmer for about 10 minutes, stirring occasionally. The syrup will thicken slightly and become deeply fragrant, with steam softly rising from the pan.
  3. Remove the saucepan from heat and strain out the ginger and spices using a fine mesh strainer. Pour the fragrant syrup into a heatproof container and set aside.
  4. In a separate saucepan, heat the milk until just steaming and small bubbles form around the edges, about 65°C or 150°F. The milk should be hot but not boiling.
  5. Froth the milk using a milk frother or whisk until it turns velvety and has fine, creamy bubbles. This creates a rich, smooth foam that will top your latte beautifully.
  6. Pour about two tablespoons of the warm spice syrup into each mug. Swirl or stir slightly to distribute the flavors evenly.
  7. Gently pour the frothed milk into the mugs over the syrup, holding back the foam with a spoon. Spoon the velvety foam on top of each latte.
  8. Sprinkle a pinch of cinnamon on top for added warmth and visual appeal. Optionally, garnish with a small gingerbread cookie for a festive touch.
  9. Let the latte sit for a minute so the flavors meld and the aroma intensifies. Take a deep sniff and enjoy the cozy, spicy scent.

Notes

For an extra touch, add whipped cream and a drizzle of caramel sauce. Store the spice syrup in the fridge for up to a week and reheat as needed.