Gingerbread Latte

Gingerbread screams Christmas, I know- but I’m telling you this latte is great year round. The notes of ginger and warm spices married with the sweetness of molasses and brown sugar can’t be beat.

Recommended Glass: Your favorite iced glass, I used these.

• 3/4 cup milk, I used oat

• 2 oz espresso

• 3/4 oz gingerbread syrup, add more if you prefer a sweeter coffee

Add simple syrup, milk and espresso over ice. Stir with a straw & enjoy!

Gingerbread Syrup Recipe, Inspired by Burrata and Bubbles

• 1 cup fresh ginger peeled and cut into 1-inch chunks

• 2/3 cup packed dark brown sugar

• 1/4 cup molasses

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1 teaspoon vanilla extract

In a small saucepan, add the water, ginger, dark brown sugar, molasses, cinnamon, cloves and allspice. Stir to combine. Over medium-high heat, bring to a boil. Stir every so often to help dissolve the sugar. Strain into a heat proof container, let cool and store.

Cheers!