Gingerbread Cold Foam Latte
A festive gingerbread cold foam latte made with homemade gingerbread syrup simmered with brown sugar, cinnamon, ginger, nutmeg, and cloves, poured over cold brew and milk, and topped with a spiced gingerbread cold foam. The syrup keeps in the fridge for two weeks so you can make this holiday latte all December long in under ten minutes.
Ingredients
For the Gingerbread Syrup:
- 1 cup water
- 1 cup brown sugar
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 tsp vanilla extract
For the drink:
- 2 Tbs gingerbread syrup
- ice
- 1 cup cold brew
- ½ cup milk
- ¼ cup heavy whipping cream
- ¼ tsp cinnamon
- ¼ tsp nutmeg
Instructions
For the Gingerbread Syrup:
- In a sauce pan combine water, brown sugar and all spices.
- Bring to a gentle simmer (NOT a boil), whisking to dissolve sugar.
- Let simmer 3–5 minutes until slightly thickened.
- Remove from heat and stir in vanilla.
- Cool and store in the fridge for up to 2 weeks.
For the Drink:
- Pour 2 Tbs gingerbread syrup into the bottom of a glass.
- Add ice, cold brew and milk.
- In a small dish, combine heavy whipping cream, cinnamon and nutmeg (and splash of gingerbread syrup if you wish) and mix with a hand frother until fluffy and thick.
- Pour cold foam on top of drink and stir to enjoy!