Description
A warm and indulgent blend of spices, espresso, and molasses, perfect for cozy mornings.
Ingredients
Scale
- 2 shots (about 60 ml) freshly brewed espresso or strong coffee
- 1 cup (240 ml) whole milk or your preferred milk alternative (oat, almond)
- 2 tablespoons dark molasses, tightly packed
- 1/4 cup (50 g) brown sugar, packed
- 1/4 cup (60 ml) water
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Pinch of fine sea salt
- 2–3 tablespoons heavy cream, lightly whipped (or aquafaba for vegan)
- A light dusting of ground cinnamon or freshly grated nutmeg
- Candied ginger slices (optional)
Instructions
- Make the syrup: In a small saucepan, combine molasses, brown sugar, water, ginger, cinnamon, cloves, and salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 2–3 minutes until slightly thickened and glossy.
- Pull espresso: Brew two shots of espresso and pour into a warmed mug.
- Steam or heat milk: Steam milk to 140–150°F (60–65°C) until silky with fine microfoam. Alternatively, warm on the stovetop until steaming and whisk vigorously.
- Sweeten and assemble: Stir 1–2 tablespoons of gingerbread syrup into the espresso. Pour steamed milk over the espresso, topping with reserved foam.
- Finish: Spoon a dollop of whipped cream, dust with cinnamon or nutmeg, and add a candied ginger slice if using. Serve immediately.
Notes
Use room-temperature milk for easier steaming. Store leftover syrup in an airtight jar in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Brewing/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg