This cozy gingerbread latte combines the rich, bold flavor of brewed coffee with warm, spicy notes of ginger, cinnamon, and molasses. The milk is gently heated and infused with spices, then blended with espresso and frothed until creamy, resulting in a fragrant, comforting drink with a velvety texture. Perfect for chilly mornings, it feels like a warm hug in a mug, with a beautifully aromatic and slightly thick appearance.
Pour the milk into a small saucepan and add the brown sugar, finely grated ginger, cinnamon, cloves, and molasses.
Heat the mixture over medium heat, stirring gently, until it begins to steam and the spices release their aroma, about 5 minutes.
Remove from heat and strain the milk through a fine sieve into a bowl or jug to remove whole spices and ginger fibers.
Brew a shot of espresso or a small amount of strong coffee, about 30-50 ml, and pour it into your mug.
Pour the hot, strained spiced milk over the espresso, filling the mug about three-quarters full.
Use a frother or whisk to vigorously whip the mixture until it’s velvety and frothy, about 30 seconds.
Taste the latte and adjust the sweetness or spice level if desired, adding more sugar or ginger as preferred.
Garnish with a light sprinkle of cinnamon on top or add a small gingerbread cookie for extra holiday cheer.
Serve immediately while hot, enjoying the fragrant aroma and cozy warmth.
Notes
For a dairy-free version, swap milk with almond or oat milk and use maple syrup instead of brown sugar. Adjust spice levels to suit your taste, and experiment with toppings like whipped cream or additional cinnamon for extra flair.