Ingrédients
Equipment
Method
- Make the gingerbread syrup by combining water, brown sugar, ginger, cinnamon, and cloves in a small saucepan.
- Heat the mixture over medium heat, stirring until the sugar dissolves. Simmer for 2 minutes, then remove from heat and stir in vanilla extract.
- Brew 2 shots of espresso or make 1/2 cup of strong coffee.
- Heat and froth the milk using a milk frother or whisk.
- Pour the espresso into a mug, add 1-2 tablespoons of gingerbread syrup, and top with frothed milk.
- Stir gently and sprinkle with cinnamon if desired.
Nutrition
Notes
Adjust the amount of gingerbread syrup to taste. Store leftover syrup in the refrigerator for up to a week.