Gingerbread Latte
Gingerbread Latte
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Ingredients
2 ounces espresso
Whipped cream (for topping)
¾ cup whole milk
1-3 gingersnap cookies (for topping)
1 tbsp molasses
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2 tsp Morton & Bassett Whole Nutmeg (grated)
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1 tbsp Morton & Bassett Ground Cinnamon
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1 tbsp Morton & Bassett Ground Ginger
½ cup granulated sugar
½ cup water
Directions
Make the syrup by combining water, sugar, molasses, M&B Ground Cinnamon, M&B Ground Ginger, and 1 tsp M&B Whole Nutmeg (grated) into a small pan.
Heat over medium, stirring until the mixture thickens into a syrup. Remove from heat and let cool.
Assemble the latte in a glass or mug by adding 2 ounces of espresso, 1 ¼ ounce of the gingerbread syrup, and the whole milk. Stir well.
Top with whipped cream and grate the remaining 1 tsp M&B Whole Nutmeg over the top and garnish with a gingersnap cookie.
Store the leftover syrup in the fridge and enjoy for up to 7 days.