I used to look forward to when the coffee cups at Starbucks would turn red and I would occasionally indulge in a holiday latte. It’s not quite holiday time, but I’m starting early. These days I don’t drink things often in public, and never sip a hot drink unless I’m safely seated somewhere. Gone are the days of the eggnog latte cavalierly resting in my shopping cart at the grocery store. Welcome to the world of drinking what you want to drink before 6pm. (Side note – I just realized what a 1st World “dilemma” this is – lots of people don’t have clean water to drink. I have plenty. And lattes, mochas, teas, and my brother introduced me to kombucha, too!)
We came home in the late afternoon today, and I had time to mix this gingerbread latte up and enjoy it right after I took this picture. Do you recognize the gingerbread man in the forefront, or are we the only ones who grew up with these delicious little cookies? Mommy makes her own “ginger babies” and I have long had a deep fondness for them. In fact, I’m ready for her to start baking some soon (hint hint, wink wink). You can adjust the seasonings according to taste, but this is how I like mine as it closely resembles the cookies I love.
- 8 oz milk of choice
- shot of espresso, or strong coffee, coffee crystals etc.
- ½ Tbsp molasses
- splash of vanilla or maple extract
- 1 dash each of cinnamon and nutmeg
- 2 dashes of ginger
Combine everything and whisk with a fork. Heat in the microwave or on the stove. It’s easier to incorporate the molasses when it’s hot.