Gingerbread Latte Recipes

GINGERBREAD LATTE

Steps:

• In a bowl, mix together the spices, sugar and vanilla extract. Heat 100ml of the milk in a pan with the spice and sugar mix, whisking until the sugar has dissolved. Whisk in the remaining milk in additions until incorporated, then heat through until steaming.
• Put a shot of espresso in each glass (if using) and top up with the spiced milk. Top with whipped cream, extra spices and a mini gingerbread man.

HOMEMADE GINGERBREAD LATTE RECIPE

Steps:

• First you will need to make a ginger syrup! Pour 4 cups of water into a saucepan. Then add 2-3 cups of brown granulated sugar (depending on how sweet you want it), 4 tsp of ground ginger, 2 tsp of nutmeg, 1 cinnamon stick (or 1 tsp of cinnamon) and stir.
• Bring the ingredients to a boil in the saucepan. Then, leave the mixture to simmer on a low heat for 12-15 minutes.
• Now you will need 1 shot of an espresso and some hot milk. Start by pouring the espresso shot into a cup, the add 1/4 cup of the gingerbread syrup and pour in the milk (as much as you like).
• Finally top with some whipped cream and ginger biscuit - drink up!

GINGERBREAD LATTE RECIPE

Steps:

• Heat the milk in a small saucepan until just hot (do not boil!)
• While milk is heating combine the coffee or espresso, molasses, maple syrup, ginger, nutmeg, cinnamon, and vanilla in a small bowl and mix together until well-combined.
• Remove milk from heat, stir in coffee mixture and mix well.
• Serve warm (or over ice for a tasty iced latte)
• You can add whipped cream and a caramel drizzle for some extra flavor (my favorite!)

HOMEMADE GINGERBREAD LATTE

Steps:

• In a small bowl or measure cup, combine the coffee or espresso, molasses, maple syrup, ginger, cinnamon, vanilla, and nutmeg. Whisk together until well-combined. Pour evenly between two coffee mugs.
• Heat the milk until just steaming in a small saucepan (or in a microwave). Froth by either using an electric frother or by placing the milk in a heat-proof jar with a tight-fitting lid and shaking. Pour the milk evenly between the two mugs. Spoon on the frothy milk on top.

GINGERBREAD LATTE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour three 8 inch pans, add a circle of waxed or parchment paper to the bottom of each pan.
• In a separate bowl, combine flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk at least 30 seconds. Set aside.
• In another bowl, add the hot water, instant coffee, oil and molasses. Stir and set aside.
• Do not mix the ingredients above medium speed.
• In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time mixing just until the yolk is blended in.
• Add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blended in, scraping the bowl a couple of times. Do not over mix. Divide evenly between your three 8 inch pans.
• Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
• In a small saucepan add the sugar and water. Bring to a boil and remove from the heat. Stir until sugar dissolves. Add the espresso powder and stir.
• Let this cool before brushing onto the cake. You can store leftover syrup in the refrigerator for 2 weeks. Do not put too much on the cake layers or they will become soggy.
• If you'd like to you can use a fork or toothpick to make holes in the top of the cake layers before brushing (preferably with a pastry brush) the simple syrup onto each layer.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.
• Add the espresso that has been mixed with the vanilla
• Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.
• This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.
• Will fill and frost a 3 layer 8 or 9 inch cake
• Put your first cake layer on your cake base or pedestal. Lightly brush with your coffee syrup. You don't want to make your cake soggy, so just a light coating is what we are going for.
• Spread on the espresso cream cheese filling
• Repeat for the other layers.
• Frost the cake with espresso cream cheese frosting however you like. (After frosting, we used a bench scraper to smooth the frosting as we rotated it on the turntable, and then used a tapered rounded spatula to gently press into the frosting as we rotated it, working from bottom to top for a ridged effect .) We decorated with a triple shell border around the base, and a reverse shell border on top.

GINGERBREAD LATTE SYRUP

Steps:

• Whisk agave, molasses, ginger, vanilla extract, cinnamon, cloves, and salt in a bowl until well-mixed, about 2 minutes.

GINGERBREAD LATTE

Steps:

• In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

GINGERBREAD ICED LATTE RECIPE (BETTER THAN STARBUCKS)

Steps:

• Simple Syrup:
• Bring water to a boil in a small sauce pan. Once boiling, stir in the sugar and let it boil until it starts to thicken slightly. If it's not thickening, add more sugar.
• Once it takes on a syrup-like texture, remove the pan from the heat. Add in all of the spices and mix well. Lastly, stir in the vanilla extract. Let it cool and place in a storage jar or container. Set aside.
• Gingerbread Iced Latte
• Pull your espresso shots, and place inside your desired drinking glass. Add the simple syrup first to the espresso and stir until completely dissolved.
• Next, add the milk, ice cubes, and whipped cream (if desired!). Enjoy!