Gingerbread Latte Dreams with Salted Caramel Sugar!
Enjoy this gingerbread latte dream with warm spices, creamy coconut milk, and a sweet salted caramel sugar topping.
Ingredients
- 3/4 cup sugar
- Flakey sea salt
- 2 cups lite or full fat canned coconut milk (OR your favorite milk)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- 1/4-1 /2 cup brewed (black coffee, steaming hot)
- Freshly grated nutmeg (for serving)
Instructions
- Line a baking sheet with parchment paper or a silpat.
- In a large, dry, deep, heavy pot cook the 3/4 cup sugar over moderately high heat, stirring constantly until melted and a deep golden caramel color. Remove from heat and carefully pour onto the parchment-lined baking sheet. Spread thinly and sprinkle generously with flakey sea salt. Allow to sit 5 minutes until hard. Pull away parchment and crush the caramel into small pieces/shards.
- Gingerbread Latte
- Combine coconut milk, cinnamon, ginger, molasses, maple syrup, vanilla extract, and brewed coffee in a medium pot. Bring to a simmer until steaming. Remove from heat and whisk vigorously until frothy. Divide latte between mugs.
- Whipped Cream
- Add heavy cream to a large bowl and whisk until soft peaks form. Add hazelnut liquor and vanilla. Whisk until combined. Store in fridge until ready to use. Top latte with whipped cream, freshly grated nutmeg, and a sprinkle of the caramel sugar. DRINK UP!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.