Gingersnap Latte

Make this indulgent yet savory Spiced Buttered Rum Latte with warm spice notes.
YIELD Syrup for 4 Lattes

Syrup Ingredients Ingredients

6 Total
  • 4oz (113g) Fresh Ginger
  • 4oz (113g) Water
  • 4oz (140g) Pure Molasses
  • Dash of Ground Clove
  • Pinch Fresh Ground Nutmeg
  • .5oz (13g) Vnlla Extract + Orange

Make the Gingersnap Syrup

  1. Peel and finely chop fresh ginger.
  2. In a small pan on low heat bring water to a boil, then add your ginger and allow to boil.
  3. After 5 minutes of boiling, in the same pan, add pure molasses. Here you can substitute Date or Pomegranate Molasses for extra tang or as your preference dictates.
  4. Gently stir the mixture to integrate the molasses into the water and ginger mixture and allow to continue boiling for another 5 minutes.
  5. Next, add a dash of ground clove and stir in – feel free to adjust to taste afterward.
  6. Next, add a small pinch of nutmeg and stir.
  7. Take the mixture off the heat, allow it to cool, and strain it into a storage container.
  8. Lastly, but most importantly add vnlla Extract + Orange to give it real dimension.

Build Latte

  1. When building your drink, we take our standard double-shot espresso, and steam one ounce off our gingersnap mixture along with 8-10 ounces of our favorite oat milk or another dairy alternative.
Three vanilla extract bottles with lemon, orange, and spice flavors
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