These recipes I originally developed in 2012 on a former blog, and with winter on the way it’s time to revisit the recipes. Never had a gingerbread latte? Well, now you can! The syrup is also perfect for drizzling over pancakes.
Gingerbread Latte Syrup
- 2 cups water
- 1½ cups granulated sugar
- 2½ tsp ground dried ginger
- ½ tsp ground cinnamon
- ½ tsp pure vanilla extract
Add the ingredients to a heavy medium saucepan, bring to boil over high. Turn to medium-low, simmer for 15 minutes – do NOT leave while simmering as it can boil over easily.
Let cool, then transfer to a sterile jar, store in refrigerator.
Makes about 1¾ cups.
- 1 to 1½ cups milk
- 2 Tbsp Gingerbread syrup (or to taste)
- 1-2 shots espresso
Make sure your espresso machine is preheated. We use a Breville Barista Express.
Steam milk to preferred temperature (I aim for 165° to 170°). Add syrup to mug, mix with half of the hot milk. Pull the shots of espresso, add to mug down the center, gently pour in the remaining milk and swirl foam on the top.
Serve and drink immediately.
On milk amount:
I prefer to use about 1¼ cups milk, once I add the espresso and syrup I have a tall drink. 1 cup will give you a very strong-tasting short latte, 1½ cups will give you closer to a Grande.