Gingerbread Simple Syrup

In medium saucepan, add all ingredients for syrup recipe, stir until sugar is dissolved over medium high heat.  Bring to soft boil, as bubbles line the edge of the saucepan.  Be careful not to burn syrup. Reserve 7 tablespoons for two latte’s. Pour remaining syrup into an air tight container in refrigerator for future use.  Syrup will last for one week.

Whipped Cream Gingerbread Topping

In small mixing bowl and hand mixer with whisk attachment, whip 2/3 cup chilled heavy cream with 3 tablespoons gingerbread simple syrup to soft peaks.  Set aside. This makes two latte’s.

Frothing Milk

In 2 cup saucepan or microwave safe mixing cup, add milk, microwave 30 seconds or bring to soft boil in saucepan.  Froth milk with hand held frother, steam wand on coffee machine or whip with whisk of mixer until double in size. This mixture makes 2 latte’s.

Assemble Gingerbread latte

1. Make 2 cups espresso/strong coffee or decaf bold. Place one cup coffee in two mugs or decorative cups (10 ounce).
2. To each cup of coffee add 2 tablespoons gingerbread syrup, stir.  Add frothed milk, and top with whipped cream topping.
3. Stencil gingerbread design on top of whipped topping if desired or sprinkle with ground cinnamon.  Serve with gingerbread cookies or mini gingerbread house.
4. Drink and enjoy!