Gingerbread iced latte with maple cold foam

My initial entry into my selection for my Christmas coffee for the month of December. This one is going to be hard to beat.

Ingredients:

Gingerbread syrup: you’ll need a fine mesh strainer

Makes about 10 servings.

1 cup, 200g, brown sugar

1 cup water

2 tbsp molasses

1 tsp vanilla extract

1 tsp fresh grated ginger

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Maple cold foam: you’ll need an electric hand held whisk

Makes one serving.

4 tbsp barista style non-dairy milk, shelf stable

1 tbsp heavy cream/ whipping cream

1 tbsp maple syrup (the real stuff)

Iced latte:

Makes one serving.

2 shots espresso

1 cup milk of choice

1 or 2 tbsp gingerbread syrup (start with 1 and taste!)

lots of ice :)

a dash of ground ginger for garnish

Method:

Make the gingerbread syrup: combine all ingredients in a pot or pan and bring to a simmer, stirring frequently. After 5-7 mins at a rapid simmer, the sugar should be completely dissolved and a syrup consistency should be achieved. If so, remove from heat. If not, simmer for a few minutes longer until it looks like syrup.

Strain the syrup: let cool slightly before pouring through a fine mesh strainer and catching all the pieces of ginger, etc. Discard the solids.

Make the cold foam: add all ingredients to a large glass and whisk for a few minutes until light and fluffy. Taste for maple and adjust if needed.

Make the iced latte: fill a large glass with tons of ice 3/4 of the way up the glass. Fill with milk. Pour over espresso then gingerbread syrup. Stir to combine. Pour over the cold foam over the top and dust with extra ground ginger. Enjoy!