This coffee recipe takes a little extra effort, but it’s totally worth it. The gingerbread syrup is also great on oatmeal or ice cream!
FIRST MAKE A GINGERBREAD SYRUP
This step is pretty easy. Put these eight ingredients in a pot, and bring to boil over medium heat. Quickly reduce the heat to low and simmer for just 5 minutes. Take off heat and put in a heat-proof container to cool. You can use this syrup hot or at room temperature, but it can get a little thick if you refrigerate it. Store any extra at room temperature in a sealed container for up to a day.
2 tablespoons packed dark brown sugar
1/4 cup granulated sugar
1/2 cup water
1 1/2 tablespoons dark molasses
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Pinch of cloves
1/2 teaspoon vanilla extract
TO MAKE YOUR GINGERBREAD LATTE, COMBINE;
3 tablespoons gingerbread syrup
2 shots RED ROSE ESPRESSO from Lancaster County Coffee Roasters
¾ cup warmed milk (foamed if you’ve got it) – almond or oat milk are great substitutions!
Garnish generously with fresh grated nutmeg
Gingerbread cookie is optional!
