Gingerbread Latté

Warm up on a cold winter day with a tasty gingerbread latté!

Gingerbread Latté Syrup

2 cup (500 mL) water
1 1/2 cup (375 mL) sugar
2 1/2 tsp (12 mL) ground ginger
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) vanilla extract

Gingerbread Latté

1 cup (250 mL) milk
1/2 cup (125 mL) espresso*
1/4 cup (50 mL) Gingerbread Latté Syrup

Gingerbread Flavoured Syrup

Combine water, sugar, ginger, cinnamon and vanilla in a medium sauce pot. (Choose a pot that holds twice the volume of the syrup mixture. If the pot is too small the mixture could easily bubble over.)

Bring mixture to a boil then reduce heat and simmer syrup, uncovered for 15 minutes. Remove the syrup from the heat and let cool. Store syrup in a resalable container in the fridge (water bottles work well!). Shake well before use.

Gingerbread Latté

Using a steamer, stove top, or microwave bring milk to a boil. To a 2 cup (500 mL) mug, add hot milk, espresso, and gingerbread latte syrup. Stir. If desired, top with whipped cream and nutmeg.

*(or 1 ½ tsp (7 mL) of instant espresso powder in ½ cup (125 mL) boiling water)

Courtesy of Dairy Farmers of Manitoba