Gingerbread Latte

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Whisk water, brown sugar, granulated sugar, molasses, ginger, cinnamon and nutmeg together in a medium saucepan over medium heat.

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After it starts to simmer, allow it to reduce for 5-6 minutes or until it starts to thicken.

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Add milk to a separate small saucepan over medium heat, and bring it to a low simmer.

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Remove it from the heat, and froth it by using an immersion blender or milk frother.

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Pour 2-3 tablespoons of gingerbread syrup into a mug.

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Add freshly brewed hot coffee.

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Pour in frothed milk and spoon some over the top.

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Sprinkle with cinnamon or crushed cookies. Serve hot.

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For more recipes, check out More Than Meat and Potatoes!

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