Description
Two warm lattes with a small molasses, brown sugar, ginger and cinnamon syrup, espresso and frothed whole milk.
Ingredients
Scale
- 2 tablespoons Water
- 2 tablespoons Light brown sugar, packed
- 1 tablespoon Unsulfured molasses
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cinnamon
- 1/16 teaspoon (small pinch) Ground cloves
- 1/16 teaspoon (small pinch) Fine salt
- 2 single shots (about 2 fluid ounces total) Freshly brewed espresso
- 2 cups Pasteurized whole milk
Instructions
- Whisk water, brown sugar, molasses, ginger, cinnamon, cloves and salt in a small saucepan. Simmer gently over medium-low heat, stirring about 2–3 minutes until sugar dissolves and syrup is smooth. Remove from heat; do not reduce to hard candy.
- Brew 2 single espresso shots, about 1 ounce each. Divide coffee and all of the small syrup batch evenly between 2 warm mugs, scraping the saucepan to distribute spices. Stir.
- Warm 2 cups whole milk gently until steaming, not boiling. Froth with a milk frother or whisk. Carefully divide milk and foam between mugs.
- Stir gently and taste after cooling a sip; record syrup volume, espresso output, spice balance and actual portions during kitchen testing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Development estimate; syrup, espresso and milk heating can overlap but actual equipment and syrup reduction need testing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: One of two working mugs; actual final fluid volume to be measured