Ingredients
Scale
- 1 cup milk (whole, oat, or almond)
- 1/2 cup strong brewed coffee or 2 shots of espresso
- 1 tablespoon molasses
- 1 tablespoon brown sugar (adjust to taste)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- Whipped cream for topping
- Pinch of ground cloves (optional)
Instructions
- Step 1: Brew the Coffee: Start by brewing a very strong cup of coffee or pulling two fresh shots of espresso. Since the milk and spices are bold, you want a robust coffee base that won’t get lost in the flavors. Pour the hot coffee into your favorite large mug.
- Step 2: Combine Spices and Sweeteners: In a small saucepan over medium-low heat, whisk together the molasses, brown sugar, ginger, cinnamon, nutmeg, and vanilla extract. Add a splash of the milk to help the ingredients incorporate into a smooth, dark syrup. Stir constantly for about one minute until the sugar dissolves completely.
- Step 3: Heat and Froth the Milk: Pour the remaining milk into the saucepan with the gingerbread syrup. Whisk the mixture frequently as it heats up, ensuring it does not come to a rolling boil. If you have a milk frother, use it now to create a thick, creamy foam. If you don’t have a frother, whisk vigorously by hand or use a French press to pump air into the warm milk.
- Step 4: Assemble the Drink: Slowly pour the spiced milk mixture into your mug over the coffee. Use a spoon to hold back the foam so the liquid mixes first, then top it off with the remaining froth. For the true Starbucks experience, add a generous swirl of whipped cream and a sprinkle of nutmeg or cinnamon on top.
- Cook Time: 10 minutes