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.
- 1-2 shots of Espresso
- 1 cup Milk
- 1-2 tsp Molasses
- 1/2 tsp Ginger Paste
- 1-2 slices of Candied Ginger
- 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.
- 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.
- Pour the milk over the espresso, and spoon some of the frothed milk onto the top.
- Garnish with a slice of candied ginger.