Lets Get Started
Holiday food is something we look forward to all year round. It’s easy to dream of roasted ham basted in sweet honey, decadent prime rib and rich duck or goose as the main meal. Sides like stuffing and mashed potatoes always make a comeback from Thanksgiving. But where our hearts really lie? Dessert. We always have to save room for Christmas pudding, pecan pie and peppermint bark.
Sometimes, though, we’re just too stuffed by the end of the meal. That’s why we figured we’d turn one of our favorite desserts, gingerbread, into a delicious latte you can sip throughout the night!
One word that perfectly describes this drink is warm. Ground ginger adds some spice without the tang of fresh ginger root. Brown sugar and molasses are deeply sweet with a hint of caramel. This drink feels like getting a hug by warming your senses from inside out.
For Syrup:
To Assemble:
Candied ginger
Directions
1. First, we’re going to make the syrup. In a medium size saucepan over medium heat, combine all of the ingredients.
2. Stir to combine and bring to a slow boil, reducing the heat to low and simmering for 5 minutes – stirring occasionally to make sure nothing burns.
3.Take off the heat and let cool completely before transfer to an airtight container. Stir or shake well before each use to make sure the spices aren’t settled at the bottom.
4. Next, add two tablespoons of the gingerbread syrup to a large mug.
5. Pull two shots of espresso or strong coffee and add to mug before stirring in with the syrup to melt it slightly.
6. Froth your milk using the wand on your espresso machine or warm it in a small saucepan over medium heat and use a frother to create foam.
7.Pour in milk and scoop the foam onto the top of the latte. Grate or dust nutmeg over the foam.
Optionally, you may add whipped cream before this step and then and sprinkle with fresh or ground nutmeg. Cut candied ginger into small pieces and dot all over the whipped cream. Serve and enjoy!!!!
