Whip up a cozy gingerbread latte just like the one you used to get at Starbucks. Espresso, homemade gingerbread syrup, and frothed milk make this drink creamy, dreamy, and perfectly spiced.
Place the water, sugar, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and salt into a medium-sized saucepot. Stir to combine.
Place over medium-low heat and bring to a simmer, stirring occasionally. Once at a low simmer, constantly stir for 5 minutes. Take off the heat and stir in the vanilla. Set aside.
Add espresso or coffee to your mug.
Add gingerbread syrup and frothed milk. Top with whipped cream, cinnamon, and nutmeg, if desired.
Notes
The gingerbread syrup is enough to make 9 lattes if you use 2 Tablespoons of syrup per latte. I believe this is the perfect amount of sweetness, but use more or less to your taste!
The syrup will last up to about 1 month in the fridge in a sealed container. Before using, make sure to warm it again in a saucepot or in the microwave, stirring well to distribute the spices.
Make sure to heat the milk to 170°F, or it will not froth properly. I love using a handheld frother, but you can also use a whisk, whisking vigorously until the milk is frothed. As long as it is at the correct temperature, it will froth and hold.