In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg and cloves.
½ cup water, ½ cup brown sugar, 2 tablespoons molasses, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
Warm over medium heat for 3 to 4 minutes, until sugar has dissolved, stirring occasionally.
Remove from heat, stir in vanilla extract, and let cool. Strain through a fine mesh sieve.
1 teaspoon vanilla extract
Store leftovers in the fridge for up to 2 weeks.
Gingerbread Iced Latte
Fill 2 tall glasses with ice. Add ½ to 1 gingerbread syrup to each glass.
1-2 ounces gingerbread syrup
Pour in ½ cup espresso per glass.
3 ounces espresso
Top with ¾ cup milk per glass.
1½ cups milk
Stir well and taste. Add more syrup if you like it sweeter.
Finish with whipped cream and a dusting of cinnamon or nutmeg.
½ cup whipped cream, 1 pinch cinnamon
Notes
Chill the syrup before using if you prefer your lattes ice-cold. Syrup makes about 8 ounces — enough for several drinks.Oat milk enhances the cookie flavor and makes the latte extra creamy.