This gingerbread latte tastes so ridiculously indulgent, you'll swear it has to be bad for you, but made with natural sweeteners and regular ol' real food ingredients - you can enjoy it guilt-free!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- ½ cup Coconut Palm Sugar
- ½ cup Demerara Sugar or Unrefined Cane Sugar
- 1¼ cup Water
- 1 tablespoon Molasses
- ½ teaspoon Ginger
- ½ teaspoon Cinnamon
- 1 pinch Nutmeg
- 2 shot espresso
- 1 cup milk
- 1/4 cup gingerbread syrup
Stir water in with the coconut palm sugar and the demerara (or cane sugar) in a small pot on the stovetop. Turn heat on to medium.
Add other ingredients, bring to a boil then reduce to a simmer for around 15 minutes or until slightly thickened.
Remove from heat and store in the fridge in a sealed container.
To Make Your Latte:
Place desired amount of gingerbread syrup (I recommend ¼ cup if you like it as sweet as Starbucks, or less if you like it less sweet) in a mug.
Add 1-2 shots of espresso. I've been using the Starbucks Holiday Blend of espresso, freshly ground at home, and it pairs beautifully. A regular espresso would be great too.
Add steamed milk, and top with real whipped cream (whipping cream plus a tablespoon of desired natural sweetener in a bowl + beat with a whisk or electric beaters).
Sprinkle with a dash of cinnamon or nutmeg, and indulge.
Calories: 380kcal | Carbohydrates: 74g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 444mg | Sugar: 73g | Vitamin A: 395IU | Calcium: 287mg | Iron: 3mg