Ingredients
Equipment
Method
- Combine water, brown sugar, molasses, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture begins to bubble lightly. Let it simmer for about 10 minutes, then strain out the ginger pieces and set the syrup aside.
- Brew a strong shot of coffee or espresso for each serving and pour into your mugs.
- Stir 2-3 tablespoons of the ginger syrup into each mug of coffee, adjusting to taste for sweetness and spice.
- Heat the milk gently in a small saucepan over low heat until steaming, without boiling. Once hot, froth the milk using a whisk or milk frother until thick and velvety, with visible microfoam.
- Pour the heated milk over the coffee and syrup mixture, holding back the foam with a spoon. Then, spoon the velvety foam on top of each mug.
- Garnish each latte with a pinch of ground cinnamon and a small slice of candied ginger if desired, for a festive touch.
Notes
Make the ginger syrup ahead of time and reheat gently before serving. For a vegan version, substitute plant-based milk and use a vegan sweetener. Adjust sweetness and spice levels to your preference for maximum cozy comfort.
