- Prep Time: 8 minutes
- Cook Time: 5-6 minutes
- Servings: 2
Ingredients
- 4 oz espresso coffee (or prepared instant espresso)
- For the Gingerbread Spiced Milk:
- 1 1/2 cups Ripple Barista
- 2 tablespoons maple syrup
- 1 1/2 tablespoons molasses
- 1 cinnamon stick
- 1 teaspoon fresh ginger, peeled and grated
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole allspice
- Optional Toppings:
- Non-Dairy whipped cream
- Ground nutmeg
- Ground cinnamon
Directions
- In a small saucepan add Ripple Barista, maple syrup, molasses, cinnamon stick, ginger, vanilla, cloves, and allspice to a 2-QT saucepan.
- Place on a stove set to medium heat and heat until steaming, but don’t allow it to boil.
- Strain spiced milk mixture into a blender. Discard spices.
- Blend the milk until frothy, 1-2 minutes.
- Fill each mug with 2 oz. of espresso.
- Carefully divide the spiced milk mixture between the 2 mugs. Stir well to combine.
- Top each latte with non-dairy whipped cream (if desired) and a sprinkle of cinnamon and nutmeg.
- Serve hot.
