Vanilla-Gingerbread Latte Recipe
Adapted from Robert Hellen
Makes:
1 latte
CHOW.com asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s Resto executive chef Robert Hellen’s interpretation. His take on the gingerbread latte, a coffeehouse classic, is easy to make and tastes even better spiked with whiskey. See more latte interpretations.
INGREDIENTS
For the sugar mixture:
- 1 tablespoon sugar
- 1 teaspoon powdered ginger
For the spiced simple syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/8 teaspoon cinnamon
- 1 tablespoon ginger mix from above
- 1 scant teaspoon vanilla extract
To assemble:
- 1 1/4 cups milk
- 1 espresso shot (1 to 1 1/2 ounces)
- Graham cracker, for garnish
- 3 tablespoons simple syrup from above
INSTRUCTIONS
For the sugar mixture:
- Mix all ingredients together.
For the spiced simple syrup:
- Mix all ingredients together.
To assemble:
- Steam milk, put in a cup, and froth top if you have an espresso maker. Pour espresso shot into the cup. Garnish with a graham cracker and a drizzle of syrup, if desired.
@nofunlatte. Only until the sugar dissolves.
this is good.
Surely that simple syrup has to be cooked.