Optional garnish: Whip toppingcrushed gingersnap cookies and ground cinnamon
Instructions
Whisk the water, brown sugar, granulated sugar, molasses, ginger, cinnamon and nutmeg together in a medium saucepan over medium heat. After it starts to simmer, allow it to reduce for 5-6 minutes or until it starts to thicken.
½ cup water, ½ cup light brown sugar, ½ cup granulated sugar, 1 tablespoon(s) molasses, 1 tsp. ground ginger, ½ tsp. ground cinnamon, ⅛ tsp. ground nutmeg
Add the milk to a separate small saucepan over medium heat, and bring it to a low simmer. Remove it from the heat, and froth it by using an immersion blender or milk frother.
½ cup milk
If serving iced, add 5-6 pieces of ice to a cup then pour in 2-3 tablespoons of the syrup along with the coffee and milk. Top it off with some whipped topping.
1 cup strongly brewed coffee, 2-3 tablespoon(s) gingerbread syrup
If serving hot, pour the syrup into a mug then pour in the coffee and frothed milk.
Sprinkle some cinnamon on top or crushed cookies if desired then serve.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 (12 ounce) gingerbread latte. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.