Gingerbread Latte

by Heather Blackford December 1, 2020

INGREDIENTS

SALTED CARAMEL SUGAR

3/4 cup sugar
sea salt

GINGERBREAD LATTE

2 cups canned coconut milk
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoons molasses
2 tablespoons Rango Honey
1 tablespoon vanilla extract
1/4-1/2 cup freshly brewed black coffee
nutmeg for topping
gingerbread cookies for topping

WHIPPED CREAM

1 cup heavy whipping cream
1 teaspoon vanilla extract

INSTRUCTIONS

In a pot cook the sugar over med/high heat, stirring constantly until the sugar has melted and turns a deep golden caramel color. Remove from the heat and carefully pour the caramel onto a parchment lined baking sheet. Spread in an even, thin layer and sprinkle with sea salt. Allow the caramel to sit 5 minutes. Once the caramel is hard, begin pulling away the parchment paper. Place the caramel in a plastic bag and use something to smash the caramel into small shards.

GINGERBREAD LATTE

Combine all the ingredients except the coffee in a medium size pot and bring to a simmer. When the mixture is steaming hot, remove it from the heat. Using a whisk or a fork, whisk until frothy. Now take the warm coffee and stir into the milk mixture. Divide the latte between 1-2 mugs. Top with whipped cream (recipe below), freshly grated nutmeg, a sprinkle of the caramel sugar and a gingerbread cookie!

WHIPPED CREAM

Add the heavy cream to a large bowl and whisk until soft peaks form. Add vanilla and whisk until combined.

Recipe by: https://www.halfbakedharvest.com/

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Gingerbread Latte

INGREDIENTS

SALTED CARAMEL SUGAR

GINGERBREAD LATTE

WHIPPED CREAM

INSTRUCTIONS

Let customers speak for us