My boyfriend is an evil bird munching man who made a lot of suggestions for this day involving things like ortolans. I’m going for a far less literal interpretation (and this approach is going to be necessary when it comes to all that dancing and a’leaping). When do birds start calling? Morning. What do you need so you don’t want to throatpunch the birds for waking you up? Coffee.
My own gingerbread latte is different from the one you’ll get at Starbucks. The most striking flavor in gingerbread is not the ginger, but their recipe is little more than a plain super syrup with ginger and cinnamon added. If you want a latte that really gets the flavor of gingerbread right, you need molasses.
4 shots espresso (or 3/4 cup strong-brew coffee)
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Dash of freshly ground nutmeg
2 tablespoons molasses
1 1/2 cup milk (for foaming)
Sugar to taste
In a glass measuring cup, combine hot coffee, spices and molasses. Whisk to blend the spices in the coffee. If you’re concerned about the molasses not adding enough sweetness, taste it at this point to determine how much sugar you’ll want to add. Two teaspoons is usually enough.
Divide your coffee between two mugs.
Steam or froth the milk in a milk frother if you’re lucky enough to have one, or on the stove if you’re like me.
Divide the milk between the two mugs and serve.
Garnishing with whipped cream, a thin drizzle of molasses, and just a sprinkle of ginger on top makes this treat absolutely heavenly.