MAKES: 1 (12-ounce/360-ml) serving | PREP TIME: 5 minutes | COOK TIME: 5 minutes
Ingredients
½ cup (120 ml) hazelnut or other nut milk (see here)
1 cup (240 ml) freshly brewed hot coffee
2 tablespoons (30 ml) maple syrup
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon vanilla extract
Process
Warm the hazelnut milk in a small saucepan over medium heat. Add the rest of the ingredients and heat just to a bare simmer while stirring. Serve immediately.
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Gingerbread latte brings the holiday cookie jar into your coffee cup - hazelnut milk, maple syrup, and a measured hit of ginger and cinnamon warmed with fresh brew. It takes five minutes and no espresso machine. Maple does the sweetening, so there is no flavored syrup in sight.
Pro Tips
- Heat the hazelnut milk only to a bare simmer; beyond that it separates and loses its toasted nut flavor.
- Dissolve the maple syrup in the hot coffee before adding the milk so the sweetness is even throughout.
- Keep the cinnamon at 1/8 teaspoon - too much and it takes over the ginger instead of supporting it.
- Whisk hard while everything warms; ground spices float on top without real agitation.
Frequently Asked Questions
Can I use a different nut milk?
Yes - the recipe says hazelnut or other nut milk. Almond works, though hazelnut gives the most cookie-like flavor.
How sweet is this latte?
Two tablespoons of maple make it noticeably sweet. Drop to one tablespoon for a more coffee-forward cup.
Can I make it iced?
Mix the maple and spices into the hot coffee first so they dissolve, then pour over ice with cold nut milk.
Recipe Card
Ingredients
Method
- Warm the hazelnut milk in a small saucepan over medium heat.
- Add the rest of the ingredients and heat just to a bare simmer while stirring.
- Serve immediately.
