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Gingerbread Latte

This cozy gingerbread latte combines the warm, spicy flavors of ginger, cinnamon, and molasses with creamy, steamed milk. The process involves gently heating and infusing the milk with spices and fresh ginger, then straining to achieve a smooth, aromatic beverage. The final appearance is a frothy, inviting latte topped with whipped cream and a sprinkle of cinnamon, perfect for a comforting treat.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon fresh ginger, finely grated about 1 tablespoon
  • 1 cup milk dairy or plant-based
  • 1 tablespoon molasses dark molasses preferred
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • a pinch ground cloves
  • ½ teaspoon vanilla extract

Equipment

  • Small saucepan
  • Fine mesh sieve
  • Grater
  • Measuring spoons
  • Mugs

Method
 

  1. Grate the fresh ginger finely using a microplane or fine grater, aiming for about 1 tablespoon of zest and pulp.
  2. Combine the milk, molasses, and grated ginger in a small saucepan and place over low heat.
  3. Add the ground cinnamon, nutmeg, cloves, and vanilla extract to the saucepan, stirring gently to distribute the spices evenly.
  4. Warm the mixture gently, stirring often, until it is steaming and fragrant, about 5-7 minutes. Do not let it boil.
  5. Once steaming, remove the saucepan from heat and strain the mixture through a fine mesh sieve into a clean bowl or jug, pressing gently to extract all the aromatic liquid.
  6. Pour the hot, strained spice milk into mugs, filling each about three-quarters full.
  7. If desired, top with whipped cream and a sprinkle of cinnamon or crushed ginger snap cookies for extra flavor and presentation.
  8. Serve immediately while warm, inhaling the rich, spicy aroma with each sip.