- Coffee
- 18 g
The gingerbread latte, with a homemade syrup of fresh ginger, cinnamon, cloves and molasses that makes the whole kitchen smell of Christmas. Serves four, with syrup left over for another round.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.View on Amazon
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.View on Amazon
- RecommendedMilk jarThe steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.€10–30approx.View on Amazon
- RecommendedCazoThe oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.€10–30approx.View on Amazon
- OptionalPoultryA fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.€3–15approx.View on Amazon
- OptionalGlass jarA glass jar with a lid serves the cold brew, to shake drinks and to save coffee. The cheapest accessory.€2–10approx.View on Amazon
- OptionalThermometerTo know what temperature the water, milk or grain are at. Useful if your kettle does not regulate and almost compulsory to toast.€8–30approx.View on Amazon
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No Espresso coffee maker? This works too
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
Method
Put 125 ml of water, the brown sugar, the molasses, the fresh and ground ginger, the cinnamon stick, the cloves and the nutmeg in a saucepan. Heat over a medium heat, stirring, until the sugar dissolves and it starts to boil.
4 min
Lower the heat and let it simmer very gently for 10 minutes, uncovered, until it thickens slightly: you want a light syrup, not caramel.
10 min
Turn off the heat, cover and leave to infuse for 15 minutes. Strain through a fine sieve into a clean jar: you will get about 150 ml, just enough for four lattes and a little more.
15 min
If you are topping with cream, whip it well chilled until it forms soft peaks and keep it in the fridge.
Put 30 ml of syrup (2 tablespoons) in each warmed mug, make a 40–60 ml double espresso on top (see the ‘Espresso’ recipe) and stir.
Steam the milk in two batches, 200 ml per mug, to 60–65 °C, with a fine, glossy foam.
Pour the milk over the coffee, top with a spoonful of cream if you like, dust with a pinch of cinnamon and serve straight away.
Tips and warnings
Gingerbread is one of the Advent and Christmas treats of Germany, Central Europe, the Nordic countries and the UK: it is baked as biscuits, little houses or hearts, and its smell fills the Christmas markets. The latte version became popular in coffee shops in the United States and the UK as a seasonal drink, from late November to Twelfth Night.
- Plan for guests: make the syrup days ahead. In a clean, sealed jar it keeps for about 3 weeks in the fridge; shake it before use. To have syrup all December, triple the quantities. You can also freeze it in an ice-cube tray, in 30 ml portions, for up to 3 months.
- No molasses? Use only muscovado or very dark brown sugar; the flavour will be a little less deep.
- Common mistakes: boiling it hard, which turns it into caramel that sets in the fridge, and overdoing the cloves, which taste medicinal.
- With plant milk: oat milk froths very well, but check the label for coeliac needs.
- No machine? A short coffee from a moka pot, about 60 ml per cup, works very well.
One last thing
Spices, molasses and a double espresso: Christmas starts in the cup. If it has warmed your hands, warm up our tip jar with a ko‑fi.