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| © Provided by Half Baked Harvest |
Tis’ the season for all things sweet! This easy homemade Vanilla Gingerbread Latte is the sweetest mug to cozy up to.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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)
Read More: Make & Mature Christmas Cake
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
Vanilla Whipped Cream: Using an electric mixer, whip 1/2 cup cream until soft peaks form. Add 1 tablespoon maple syrup and 1 teaspoon vanilla extract. Whip once more until combined and fluffy.See more at Half Baked Harvest
