Gingerbread Latte

This recipe starts at 03:56

Cooking time: 10 minutes

Ingredients:

• 750 mL (3 cups + 2 Tbsp) barista almond mik
• 4 shots espresso
• 30 mL (2 Tbsp) honey/maple syrop
• 1 tsp cinnamon powder
• 1/3 tsp ginger powder
• Nutmeg powder to taste
• Pinch of ground cloves

Directions:

1. Whisk espresso coffee and spices together (except milk) in a small sauce pan over medium-high heat. Stir often. As soon as you see steam, immediately remove the sauce pan with coffee from the heat. It is important not to overheat the spices.
2. In another sauce pan, heat the milk, whisk slowly and watch to avoid scorching the milk. Once heated through, let it gently simmer for 1 minutes and remove from the heat.
3. Add hot milk to the coffee (pour through a strainer) and serve.

Notes:

• If you have a milk frother, whisk the milk in it.