Name: Gingerbread Latte Mousse Domes
Ingredients: 1/4 cup white sugar; 1/2 cup brown sugar; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 3 tablespoons molasses; 1 teaspoon pure vanila extract; 3/4 cup water; Pinch kosher salt; 3 tablespoons gingerbread syrup; 4 shots of espresso; 1/3 cup frothed milk, milk of choice (I used oat milk); 1/4 cup heavy cream, whipped into medium peaks; Freshly grated nutmeg; Gingerbread cookies or marshmallows, as garnish

Ingredients

Scale

Gingerbread Syrup:

1/4 cup white sugar
1/2 cup brown sugar
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
3 tablespoons molasses
1 teaspoon pure vanila extract
3/4 cup water
Pinch kosher salt

Gingerbread Latte:

3 tablespoons gingerbread syrup
4 shots of espresso
1/3 cup frothed milk, milk of choice (I used oat milk)
1/4 cup heavy cream, whipped into medium peaks
Freshly grated nutmeg
Gingerbread cookies or marshmallows, as garnish

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Instructions

To Make the Gingerbread Syrup:

In a medium saucepan, set over medium heat, combine the sugars, molasses, vanilla, ginger, cinnamon and salt. Warm until everything has dissolved and there are no lumps of spices, about 3 to 4 minutes. I find a whisk really helps make this super smooth.

To Make the Gingerbread Latte:

Pour the gingerbread syrup into a cup. Warm it up if it’s straight from the fridge. Pour in the 4 shots of espresso, and top with the frothed milk. whipped cream, freshly grated nutmeg and a little gingerbread cookie or marshmallow for garnish.