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Homemade Gingerbread Latte

This cozy gingerbread latte combines the warming spices of ginger, cinnamon, and cloves with rich brewed coffee and steamed milk, creating a smooth, aromatic beverage with a comforting appearance. The process involves infusing milk with spices, brewing coffee, and combining these elements into a luscious, spiced drink topped with optional whipped cream, offering a festive and soothing experience.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk whole, almond, or oat milk for creaminess
  • 1 tablespoon honey or sugar adjust to taste
  • 1 teaspoon grated fresh ginger finely grated
  • 1/2 teaspoon ground cinnamon preferably Ceylon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 shot espresso or strong brewed coffee
  • optional whipped cream for topping
  • pinch nutmeg optional, for garnish

Equipment

  • Small saucepan
  • Whisk
  • Mug
  • Fine grater

Method
 

  1. Grate the fresh ginger finely using a fine grater, set aside.
  2. Pour the milk into a small saucepan, then add the honey, grated ginger, ground cinnamon, and ground cloves.
  3. Warm the mixture over low heat, stirring gently with a whisk until it’s steaming and fragrant, about 3-5 minutes. Do not let it boil.
  4. Remove the saucepan from heat and strain the milk through a fine sieve into your mug if you prefer a smooth drink, or leave the ginger pieces in for a rustic look.
  5. Meanwhile, brew a shot of espresso or strong coffee, then pour it into the mug with the warm, spiced milk.
  6. Gently stir the mixture to combine the coffee with the aromatic, spiced milk.
  7. If desired, top the latte with whipped cream and sprinkle a pinch of nutmeg or extra cinnamon on top for a festive touch.
  8. Serve immediately while hot, enjoying the fragrant aroma and cozy warmth of your homemade gingerbread latte.

Notes

Adjust sweetness and spice levels to taste. For a dairy-free version, substitute plant-based milk. To intensify spice flavor, steep the spices in the milk for an extra minute before straining.