A Gingerbread Latte ought to be everybody's Christmas espresso drink. It's sweet, it's merry, and it's so natural to make this latte in a moderate cooker!
October was a haze. That is to say, THE ROYALS WON THE WORLD SERIES. Was that reality? Did that occur? The month flew by in a progression of astounding games and family minutes I'll recall for a mind-blowing remainder. Furthermore, presently, all of a sudden, it's nearly Thanksgiving. Like, WHAT?! How?
Being that it's nearly Thanksgiving, that implies it's a great opportunity to begin getting ready for Christmas. Isn't that so? It's the ideal opportunity for gingerbread to swoop in and supplant pumpkin zest as the kind of the period. I LOVE gingerbread since it's the most great Christmas season on the off chance that you ask me. So it's the ideal opportunity for the Gingerbread Latte!
- 8 cups whole milk
- 1/4 cup pure maple syrup
- 2 tablespoons packed brown sugar
- 3 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- 2 cinnamon sticks
- pinch cloves
- 1/2 teaspoon fresh ground nutmeg
- 3 1/2 cups strongly brewed coffee or espresso
- whipped cream graham cracker crumbs, caramel sauce, and gingerbread cookies for garnish (optional)
INSTRUCTIONS
- Add all ingredients to a large slow cooker.
- Cook on low for 3 hours or until heated through. Monitor to make sure it doesn't boil.
- Turn slow cooker to warm setting and cook for another 2 hours, stirring occasionally.
- Stir again right before serving and taste.
- Dip rims of cups in caramel sauce and then in graham cracker crumbs to create the look above (optional). Top with fresh whipped cream and caramel syrup if desired. For extra fun, top with gingerbread cookies.
- Enjoy!
Read more our recipe The Grinch Cocktail #healthydrink #easyrecipe #cocktail #smoothie
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