1 cup water
3⁄4 cup organic cane sugar or palm sugar
2 tbsp Gingerbread Spices
1⁄2 cup milk, your choice
1 tbsp gingerbread syrup
1 cup freshly brewed coffee or 2 shots espresso
- In a Multipurpose Pot - 8 cup, bring water to a boil. Stir in sugar until dissolved, then stir in spice. Reduce heat to medium; simmer for 7 min. Makes about 2⁄3 cup syrup. Syrup will thicken as it cools. If making ahead, cover and refrigerate up to one week.
- Pour milk and 1 tbsp syrup into Multipurpose Pot; bring to a boil over high heat. Using a whisk or frother, froth milk until foamy.
- Divide hot coffee into two mugs; top with frothed milk. Finish with a dusting of gingerbread spice, if desired.
Per serving: Calories 50, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 9 g (Fibre 0 g, Sugars 5 g), Protein 2 g.
Think beyond the latte! Use up leftover syrup for rum-based cocktails, martinis, or even mulled cider.
Make a caramel gingerbread latte by drizzling with prepared Caramel Sauce before serving.