We have had a wonderful fall here in the UP this year.  Ok, so we did have a few days that it was mighty cold and yes we did even have some snow and ice already.... but for the most part we have had a beautiful fall.  Gingerbread is one of the spice that make me think of fall and winter and it is perfect in your coffee.

 Gingerbread Latte

If you follow me, you know that I don't have a Starbucks close but I can still have yummy, delicious specialty coffees that I make right at home.  I love making my own syrups, along with knowing what is in them, they also are cheaper.  

I love the smell of gingerbread, and it makes the house smell wonderful.  To make this coffee, I started by making my own gingerbread syrup and then froth my own milk and put it all together.  I have gone through many frothers and I am still trying to find the perfect one.  I also like to start with cold brewed coffee that I then heat it.  You could also use it cold and make an iced gingerbread coffee.  If you don't have time to make cold pressed coffee, hot coffee works just as good.  I like to make my coffee in a french press for the best specialty coffee.

 Gingerbread Syrup
Ingredients:
1 tsp ginger
1 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
1/2 tsp cloves
1/2 cup brown sugar
1/2 cup white sugar (I used Zulka Morena Pure Cane Sugar)
1 cup water

Directions:
Place all ingredients in sauce pan.
Bring to boil and then turn down until mixture is simmering.
Simmer for 5 minutes.
Take off heat and cool.

This will stay good in the fridge for 1 -2 weeks.  It will get thicker as it sits in the fridge.

Gingerbread Latte
To make cold brewed coffee:
1/2 cup coarse coffee
3-4 cups filtered water
Place coffee and water in container (I use my french press) and let sit for 8 -24 hours.
Once coffee has brewed, give the ground a stir and press or using a coffee filter pour the coffee through the filter and place in fridge until ready to use.

To make Latte:
3/4 cup coffee
1/4 cup milk (I use skim milk)
3-4 tsp gingerbread syrup (or amount that you like)
whipped cream (optional)
nutmeg (optional)

Add 3 tsp of gingerbread syrup to coffee.
Add 1 tsp of gingerbread syrup to milk and steam.  (I place in microwave for approx 1 minute).
Froth milk and pour into coffee.
Add whip cream and sprinkle nutmeg over whipped cream.
Enjoy!

** If you prefer an Iced Gingerbread Latte, use cold coffee and cold milk.  Add ice to cup and pour in coffee and gingerbread syrup.  Froth milk and gingerbread syrup and add to coffee.  Add whip cream and nutmeg.

*** Almond and Coconut milk work in this recipe too.

Gingerbread Latte Perfect to serve for the holiday. #latte #coffee #holiday https://t.co/Ioo8cn0F09 @ZulkaSugar pic.twitter.com/VwsQKOvBPm

— Marlys (This&That) (@Fmyvon) November 13, 2015

Like the cup that I used in my pictures... I received it in last month's GlobeIn Artisan Box.  This month's theme is bedroom with all that is pictures below.  You can save 25% off by clicking the links below the picture (affiliate links).  I love getting a new box each month with products from around the world.

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Shared at these awesome parties: Freedom Friday, Foodie FriDIY, What to do Weekends, Loulou Girls Fabulous Party, You're Gonna Love It, Try a Bite Tuesday