Gingerbread Latte

I posted about this beauty back here, but some of you have asked for the specifics of this recipe, so this one is for you. Just in time for Thanksgiving and Christmas parties. Make a big batch of the spiced milk and keep it in the fridge. When company comes, warm some up in a pot on the stove, brew the coffee or espresso and combine the two in mugs. Top with whipped cream and cinnamon. Voila! You have a fancy drink in just minutes and you look like the Hostess with the Mostess (as Mom would always say).

Gingerbread Latte

1 cup milk (I use skim)

2 Tbsp molasses

2 tsp vanilla extract

1/2 teaspoon pumpkin pie spice (which is basically mostly cinnamon with ginger, cloves and nutmeg added) I just add a little of each, never measuring
1/2 tsp ginger (for that gingerbread flavor)

1 c strong brewed coffee or espresso

Brew the coffee. While brewing, get out a glass measuring cup, the kind you use for liquids. Measure the milk and then add the sugar and spices. Put it in the microwave on high for 1 min - 1:30. You want it hot, but not boiling. When the coffee is brewed, combine your coffee, spiced milk and vanilla in a large mug. You can top it with whipped cream and cinnamon if you want to go over the top, which I of course did!

Alternative method: Triple or quadruple the recipe and combine milk, molasses and spices. Heat and stir. Cool. Store spiced milk in a jar in the fridge until you are ready to use. When you want a latte, brew the coffee or espresso and heat up the spiced milk and combine for as many servings as you need.