Gingerbread Eggnog Latte

Ingredients

Gingerbread Syrup

225 g water (1 c.)
65 g molasses (4 ⅓ tbsp.)
150 g dark brown sugar (¾ c.)
1 tsp. gingerbread spice*

Whipped Cream

50 g heavy whipping cream (3 ½ tbsp.)
1 tbsp. gingerbread syrup

2 tbsp. gingerbread syrup
8 oz. eggnog
3 oz. freshly brewed espresso

Instructions

Gingerbread Syrup

To a small saucepan, add in the water, brown sugar, molasses, and gingerbread spice
Set the mixture over medium heat, stirring occasionally until it comes to a simmer. Allow the mixture to simmer for 5 minutes, then remove it from the heat.
Transfer the syrup to a heat-safe container and store it in the fridge until you're ready to use it.

Whipped Cream

Add the heavy whipping cream, and 1 tbsp. of gingerbread syrup to a small mixing bowl. Beat until soft peaks form.

Gingerbread Eggnog Latte

Pour 2 tbsp. of the gingerbread syrup into the bottom of a coffee cup. Steam some eggnog, then pour it over the gingerbread syrup.
Pour in the freshly brewed espresso, then top the drink off with the whipped cream, a dusting of gingerbread spice, and enjoy!

Notes

The syrup makes enough for ~8 drinks. You can scale it down if desired to make less, or you can keep the extra syrup stored in an airtight container in the fridge.

*I used a pre-made gingerbread spice. You can sub in any pre-made gingerbread spice or use a blend of your favorite gingerbread spices here.

Nutrition