Ingredients
Nutrition per serving
- Calories
- 240
- Protein
- 7 g
- Carbs
- 34 g
- Fat
- 8 g
- Saturated fat
- 5 g
- Fiber
- 0 g
- Sugar
- 32 g
- Sodium
- 110 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Start the espresso or brew the coffee extra strong so it's ready when the milk is.
Put the brown sugar, molasses, ginger, cinnamon and cloves in a small saucepan with 3 tablespoons of the milk and whisk over medium heat until the sugar dissolves and it bubbles.
Whisk in the rest of the milk and heat, whisking often, until steaming with small bubbles at the edge. Don't let it boil.
Take off the heat, stir in the vanilla and whisk hard for 30 seconds or use a milk frother until foamy.
Divide the espresso between two mugs, pour in the gingerbread milk and top with whipped cream and a pinch of cinnamon.
Tips
- Warming the spices with the sugar and molasses first takes the raw, dusty edge off the ground ginger.
- For iced, let the spiced milk cool for a few minutes, then pour over ice with cold espresso.
- Make a dairy-free version with oat milk and no whipped cream.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Milk frother Café-style foam for lattes in seconds.
- Moka pot Strong, espresso-style coffee on the stovetop.
- Balloon whisk Smooth sauces and lump-free batters.
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