Gingerbread Latte
Gingerbread Syrup:
- 1 1/2 Cups Water
- 1 Cup sugar
- 1/2 Cup Brown Sugar
- 1 Tbsp Ground Ginger
- 1 1/2 tsp Ground Cinnamon
- 1 Tbsp Ground Nutmeg
- 1 Clove
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 2 tsp Vanilla Extract
Latte:
- 1 Tbsp Syrup
- 1 Shot Espresso
- 3/4 – 1 Cup Milk of choice
- Ice optional for an iced latte
Gingerbread Syrup Method:
In a saucepan Dissolve the Sugar into the Water over a medium heat. Once the Sugar is dissolved add in all the spices, leave out the vanilla extract. Bring to a boil, lower the heat and simmer until it becomes the desired consistency. Add in the vanilla extract. Strain, Cool, and store in an airtight container in the fridge for about a month.
Latte Method:
Mix your espresso and sugar together. Next, Froth your milk, if you are making a hot latte you will want to heat your milk first. Pour the milk over your espresso. Top with Ice for an iced latte. Sprinkle some extra cinnamon and nutmeg on top if desired!
