Grounded Kitchen Gingerbread Latte
Founders
1
5 minutes
5 minutes
A warmly spiced espresso latte with ginger, cinnamon and a touch of molasses.
Gingerbread has a particular kind of warmth: spicy ginger, fragrant cinnamon and the deep sweetness of molasses. This latte brings those flavours together with espresso and steamed milk for a homemade alternative to syrup-heavy coffee-shop versions.
Ingredients
- 2 shots espresso, or ½ cup (120 mL) very strong brewed coffee
- 1 tbsp (15 mL) pure maple syrup
- 1 tsp (5 mL) unsulphured molasses (not blackstrap)
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- Tiny pinch ground nutmeg
- Tiny pinch ground allspice
- ½ tsp (2.5 mL) pure vanilla extract
- 1 cup (240 mL) milk of your choice
- Extra cinnamon, for finishing
Directions
- Make the coffee. Pull two shots of espresso or brew ½ cup (120 mL) very strong coffee.
- Make the gingerbread base. Add maple syrup, molasses, ginger, cinnamon, nutmeg and allspice to the bottom of a large mug. Pour the hot espresso directly over the mixture and stir well until the molasses and maple syrup dissolve. Stir in the vanilla.
- Warm and froth the milk. Heat until steaming but not boiling, ideally 140–150°F (60–65°C). Froth until light and creamy.
- Assemble. Slowly pour the warm milk into the gingerbread coffee, holding back some foam. Spoon the remaining foam over the top.
- Finish. Dust lightly with cinnamon and serve immediately.