Sunday Funday is all about the coffee today, so I decided to make a homemade version of an upcoming seasonal favorite: the gingerbread latte!
The key here is to use a lot of fresh ginger to really get a spicy syrup that will stand up when added to the coffee. The best part, in my opinion is that you get to control the sweetness of the coffee!
Check out the other tasty coffee treats!
- Affogato Martini by A Day in the Life on the Farm
- Coffee Maple Pancakes by Palatable Pastime
- Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
- Cold Brew Coffee by Making Miracles
- Dalgona Coffee by Sneha’s Recipe
- Gingerbread Latte by Amy’s Cooking Adventures
- Mocha Muffins by Mayuri's Jikoni
- No-Bake Coffee Energy Bites by Cook with Renu
- Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life
Gingerbread Coffee Syrup
1 ¼ cup water
3-inch knob fresh ginger, peeled and sliced
2-3 cinnamon sticks
½ cup white sugar
½ cup brown sugar
1 tablespoon molasses
2 tablespoons vanilla extract
Combine the water, ginger and cinnamon in a small saucepan over medium heat. Simmer, allowing the spices to infuse the water for 20 minutes. Add the remaining ingredients, stirring frequently until the sugar is dissolved. Strain out the solids, and pour into a glass jar to store.
Homemade Gingerbread Latte
2/3 cup cashew milk (or milk of choice)
2 ounces espresso
3-4 tablespoons gingerbread syrup
Heat the milk (froth if desired). Stir the milk, gingerbread syrup, and into a coffee mug. Top with whipped cream and enjoy.