This Rosemary Gingerbread Latte is the perfect cozy winter drink with warm spices and a lovely aroma that will put you in a holiday mood instantly!
The temperatures have been steadily dropping over the last few days. We finally got some snow around here a couple of days ago and I couldn’t be happier. Vancouver hardly ever gets snow so you can imagine how excited I was when I woke up to softly falling snow. There was a strange hush all around and the air had a surreal grayish blue light.
After spending an extra 15 minutes huddled under the blankets enjoying the snow, I hopped right out to fix myself something warm and cozy. This Rosemary Gingerbread Latte was a lifesaver. If you’ve always loved those holiday flavored lattes in cafes around this time of the year, you’ll love this.
This particular latte is a hundred times better than what is served in most coffee shop chains simply because you’re in control of the quality of ingredients. You’ll be amazed at how easy it is to brew up this fancy sounding and looking latte.
All you need to make this Rosemary Gingerbread Latte are a few ingredients and an extra 15 minutes to make the syrup. Once that syrup is made though, you can store it in the refrigerator and fix yourself a real special winter treat anytime you want!
Until next time, stay warm my friends!
Rosemary Gingerbread Latte
- 1 cup water
- 3/4 cup brown sugar
- 1 1/2 tbsp molasses
- 5-6 whole cloves
- 1 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 2 sprigs fresh rosemary
- 2 shots of espresso
- 8 ounces of steamed milk
- 1-2 tbsp Rosemary Gingerbread Syrup or to taste
- a dollop of whipped cream
- a pinch of nutmeg
- Combine all the ingredients for the syrup in a large saucepan and place over medium heat.
- Stir to combine and once it comes to a boil, simmer on low for 12-15 minutes until the syrup is thick.
- Remove from heat and allow to cool completely. Sieve the mixture and store the syrup in the refrigerator.
- To make the latte, pour two shots of espresso in a latte mug. Add the syrup to taste and top it up with the steamed, foamed milk. Garnish with a dollop of whipped cream and a pinch of nutmeg. Enjoy!