Sugar and Spice: Gingerbread lattes
Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some
Gingerbread syrup:
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cup water
- 1 cup sugar
- 2 teaspoons molasses
- 1 3- or 4-inch cinnamon stick, broken open into big pieces
- 8 whole cloves
- 1/2 teaspoon allspice berries
- 8 whole peppercorns
- 1/2 teaspoon fresh ground nutmeg
Latte:
- 1 tablespoon gingerbread syrup
- 1 shot espresso
- 3/4 cup milk
- whipped cream
- cinnamon stick for garnish (optional)
- fresh grated nutmeg for garnish (optional)
To make the syrup, use a mortar and pestle or the handle of a wooden spoon against a cutting board to gently crush the ginger. Place the ginger in the cup of water, and set aside for one hour.
In a saucepan over medium heat, combine the ginger water, sugar, molasses, whole spices, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes. Remove the pan from heat and let cool for 20 minutes. Strain the syrup through a fine mesh sieve.
To make the lattes, pour a tablespoon of the gingerbread syrup into each coffee mug. Stir in a shot of fresh, hot espresso in each mug. Steam 3/4 cup of milk per mug, careful not to froth the milk much, to about 150 degrees. Stir the milk into the flavored espresso. Top with whipped cream and a bit of grated nutmeg, and garnish with cinnamon sticks. Serve hot.
Syrup recipe adapted from: AllRecipes.com
