Ingredients:
2 tbsp YCC Gingerbread Syrup
2 shots hot espresso – or – 0.5 cups strong hot coffee
0.75 cup frothed* whole milk; or you choice milk substitute
Top With:
whipped cream (optional)
pinch ground nutmeg (optional)
pinch ground cinnamon (optional)
Instructions:
1. Add syrup: Pour Gingerbread Syrup into the bottom of your mug. This forms the sweet base layer the coffee/espresso will mix into.
2. Add espresso: Pour hot espresso shots (or 0.5 cup of strong hot coffee) directly over the syrup. Stir well so the syrup fully melts into the espresso.
3. Froth the milk: Warm milk of your choice in the microwave or stove top until hot but not boiling. Pour your milk into a jar, making sure it’s only about a third to halfway full (it needs room to expand!). Screw the lid on tight, and then shake vigorously for 30-60 seconds until the milk visually doubles in size. Remove the lid and microwave the jar uncovered for 15-30 seconds (this stabilizes the foam, skip this step and the foam will deflate much faster).
4. Pour in the milk: Slowly pour your frothed milk into the mug, holding back thicker foam with a spoon until the end. Then, spoon the reserved foam on top for a nice finish.
5. Top and serve: Finish by topping with the optional ingredients: whipped cream, nutmeg and cinnamon, if desired. Enjoy right away while its hot!