Copycat Gingerbread Latte
When I heard that everyone's "favorite" latte wasn't returning to Starbucks this year - I saw that as a sign. Challenge Accepted. All the familiar flavors of gingerbread cookies in a warm frothy latte, I mean, how can you say no?! Curl up with a good Christmas movie or sip while baking cookies to get in the holiday spirit.
But, I can honestly say I have never ordered this drink. So I found our favorite gingerbread cookies recipe and played around with the spice combination until it was perfect. I've never been a huge fan of the typically-over-sweet specialty drinks at Starbucks, which is why I've gotten into making my own at home. I can control the sweetness, ingredients, and exact flavors that I know and love.
Gingerbread cookies have that signature ginger, cinnamon, and molasses flavors, so turning that into a drink took a little creativity and more than just a strong maker and milk frother. You'll need one more kitchen staple - a saucepan. Crazy, right? ;)
Homemade Gingerbread Latte
2 Tbsp fresh ground coffee
1 1/2 tsp cinnamon
1 tsp ground ginger
2 whole cloves
2 or 3 whole allspice
1-1 1/2 cup almond milk
1/2 Tbsp brown sugar
1 Tbsp molasses
In a french press or mokapot (any strong maker will do), combine fresh ground coffee, 1 tsp cinnamon, ground ginger, cloves, and allspice. Brew as normal, making it strong.
In a sauce pan, heat 1/2 cup milk, brown sugar, and molasses until a syrup is created. Stir until sugar is dissolved.
In a milk frother, combine remaining milk and cinnamon. Froth on high until a thick foam is created.
Divide coffee into 2 mugs. Divide between molasses syrup the two mugs and top with frothed milk.
Garnish with a sprinkle of cinnamon, white chocolate, or even a gingerbread cookie!