A recent look into the ice chest told me I needed to start creating a new set of latte syrups. And while Christmas is long past, I happen to like gingerbread lattes most of the year. And none of those weak ones either. Lets go rich with molasses and spices here. And considering it is the typical Washington January weather, where the days are blinding sun but freezing, it is a perfect start to my day. Now if my van doors would quit freezing solid, and I didn’t have to climb through with the baby, to put him in his seat……the latte at least makes it bearable.
PS: Want to see more latte ideas?
Gingersnap Latte Syrup
- 1 cup water
- ¼ cup molasses
- ¼ cup granulated sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch ground nutmeg
- Dash ground cloves
- ¼ tsp pure vanilla extract
Add everything but the vanilla to a saucepan, bring to boil. Turn to medium simmer for 15 minutes, stirring as needed.
Let cool, strain through a fine-mesh strainer. Store in a sealed bottle, in the refrigerator, use up within 3 to 4 months.
Makes about ¾ cup syrup.
- 2 shots espresso
- Steamed milk of choice
- 1 Tbsp gingerbread syrup
- 1 Tbsp dark chocolate syrup
Make sure your espresso machine is preheated properly, running hot water through the group head to warm up the portafilter, and heating one’s mug as well.
Steam milk to preferred temperature (I aim for 165°, I like it hot). Add syrups to warmed mug, mix with half of the hot milk. Pull 2 shots 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.
PS: Most unsweetened non-dairy milks steam OK, use what you prefer. Almond and soy are both good choices. I like coconut, but it can overpower the coffee.