by Caitlin Saniga
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cup water
- 1 cup sugar
- 2 teaspoons molasses
- 1 3- or 4-inch cinnamon stick, broken open into big pieces
- 8 whole cloves
- 1/2 teaspoon allspice berries
- 8 whole peppercorns
- 1/2 teaspoon fresh ground nutmeg
- 1 tablespoon gingerbread syrup
- 1 shot espresso
- 3/4 cup milk
- whipped cream
- cinnamon stick for garnish (optional)
- fresh grated nutmeg for garnish (optional)
To make the syrup, use a mortar and pestle or the handle of a wooden spoon against a cutting board to gently crush the ginger. Place the ginger in the cup of water, and set aside for one hour.
In a saucepan over medium heat, combine the ginger water, sugar, molasses, whole spices, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes. Remove the pan from heat and let cool for 20 minutes. Strain the syrup through a fine mesh sieve.
To make the lattes, pour a tablespoon of the gingerbread syrup into each coffee mug. Stir in a shot of fresh, hot espresso in each mug. Steam 3/4 cup of milk per mug, careful not to froth the milk much, to about 150 degrees. Stir the milk into the flavored espresso. Top with whipped cream and a bit of grated nutmeg, and garnish with cinnamon sticks. Serve hot.
Syrup recipe adapted from: AllRecipes.com