Description
This festive gingerbread cold brew latte comes together quickly thanks to a super flavorful homemade gingerbread simple syrup! The vegan and gluten free syrup is flavored with molasses, cinnamon, ginger, and cloves. After a quick simmer, it’s ready to be mixed with cold brew coffee and your favorite milk.
Ingredients
- 1 cup water
- 3/4 cup light brown sugar, packed
- 2 tablespoons unsulphured molasses
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 pinch black pepper
- 1 teaspoon vanilla bean paste
- 1-2 tablespoons gingerbread syrup
- 1/2 cup cold brew concentrate
- 1/2 cup oat milk, or your favorite milk
- ice
Instructions
Make the syrup first: add everything except for the vanilla bean paste to a small pot or pan. Whisk to mix then set the pot over medium heat. Bring the syrup to a simmer, stirring regularly to encourage the brown sugar to dissolve. Simmer the syrup for 5 minutes then remove it from the heat and mix in the vanilla bean paste. Allow the syrup to cool for 30 minutes then transfer it to a bottle or jar and refrigerate. Use within 2 weeks.
To make a latte, shake the syrup well then add it to a glass followed by the cold brew and the milk. Stir well then add the ice and enjoy!
Notes
- Make sure to shake the syrup well before using it! This will help redistribute the spices as they have a tendency to settle to the bottom.
- If you love the flavor of molasses, feel free to use 3 tablespoons instead of 2.
- You can use fresh ginger root for a more potent ginger flavor. Use 1 tablespoon of ginger root that has been grated on a microplane. After the syrup has simmered, strain it through a fine mesh sieve before bottling it.
- Depending on how much syrup you use per drink, the recipe will make enough syrup for about 6-10 drinks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: drink