Generally considered a holiday treat, I drink my homemade gingerbread lattes all year long.  Using a steam wand will give your latte a nice frothy foam, but I usually don’t mess with it.  I am in it for the taste and the caffeine, and both can be achieved without the high tech gadgets.  I even us an old school stove-top espresso pot which I keep on hand for off-the-grid/camping situations.

Ingredients:

• 1-2 shots of Espresso
• 1 cup Milk
• 1-2 tsp Molasses
• 1/2 tsp Ginger Paste
• 1-2 slices of Candied Ginger

Directions:

1. In a sauce pan slowly heat up the milk along with the molasses, ginger paste, and a slice of candied ginger.  The more molasses you put in the sweeter it will be and the more ginger the spicier, so moderate the ingredients to your taste.
2. Once the milk has heated up and the ingredients have melded together, 5-10 minutes, you can use a hand held milk wand or whisk to froth up the milk.
3. Pour the milk over the espresso, and spoon some of the frothed milk onto the top.
4. Garnish with a slice of candied ginger.