Vanilla Gingerbread Latte

Ingredients

Salted Caramel Brûlée

• 3/4 cup granulated sugar

• flaky sea salt

Gingerbread Latte

• 2 cups coconut milk or whole milk

• 2 tablespoons pure maple syrup

• 1 tablespoon molasses

• 1 teaspoon ginger

• 1/2 teaspoon cinnamon

• 1 tablespoon vanilla extract

• 1/4-1/2 cup brewed black coffee, steaming hot

• 3-4 shots espresso or 1/2 cup brewed black coffee

• whipped cream, for serving (homemade recipe in notes)

Instructions

• Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

• Combine the milk, maple syrup, molasses, ginger, cinnamon, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from the heat.

• Divide the espresso between 2 mugs. Pour over the gingerbread milk. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!

Notes