There are two very distinct tastes that make up gingerbread: ginger and molasses. To make a truly great gingerbread latte, you want to capture those two flavors in your homemade gingerbread latte syrup.
In order to get this genuine gingerbread flavor, you must, must, must use sucanat instead of sugar. As I’ve mentioned many times before, sucanat is a less processed form of sugar where the molasses is not separated out – like it is with refined white sugar. You can use only sucanat in this recipe to get that rich molasses flavor without the molasses overpowering your syrup.
As an added bonus, sucanat is considered a better whole food choice than refined white sugar.
If you are like me, and molasses is a favorite flavor, add the 2 tablespoons in the recipe. When you do this, the molasses will become the dominant flavor – not the ginger. So you need to play with it to get the mix right for your taste buds.
Time to mix up your syrup:
- 1 cup water
- 1 cup sucanat
- 2 tablespoons molasses (optional)
- 1 tablespoon ground ginger
- 1 5-inch cinnamon stick
- 8 whole cloves
- 1/2 teaspoon allspice berries
- 1/2 teaspoon ground nutmeg
- Bring water, sucanat, and molasses (optional) just to a boil.
- Immediately lower heat to a simmer and add all spices.
- Simmer for 30 minutes.
- Strain into a large jar. Allow to cool before refrigerating.
Now that you have your homemade gingerbread latte syrup, here is how to make it into a latte:
Brew a dark roast coffee.
Add 4 ounces of coffee to two mugs.
In a saucepan, heat 1 cup of milk and 1/4 cup of gingerbread latte syrup until warm.
Add 1/2 cup gingerbread flavored milk to each mug.
Optional: Use a milk frother to froth the milk before adding to the coffee.
And think about Homemade Whipped Cream to top it off!
Additional Uses for Gingerbread Latte Syrup:
- Add to hot black tea.
- Pour over apple pie.
- Add to plain oatmeal.
- Top vanilla ice cream.
- Mix with cream cheese as a toast or bagel spread.
- Pour over pancakes or waffles.
- Add to hot chocolate.
- Use to simmer pears.
- Stir into plain Greek yogurt.
Enjoy! And if you like this recipe, you’re sure to also like my pumpkin spice latte!
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