In the last year or so, I’ve come to enjoy creamy lattes. I’ll sometimes treat myself to a latte at a coffee shop near where I work, but at $4.45 a pop, it’s a rather expensive treat. Occasionally, the thought will cross my mind of how much milk I could buy at the store for $4.45!!
With a little experimenting, I’ve come up with a delicious recipe and simple process for a homemade gingerbread latte. Now, instead of only one latte for $4.45, I can have MANY lattes for that same price.
2 cups Organic Milk (or any kind of milk)
3 T. Organic Sugar
1 1/2 t. Instant Coffee
1 t. Ground Ginger
1/16 t. Ground Cinnamon
1 dash Ground Cloves
Your choice of whipped cream
1 dash Ground Nutmeg (on whipped cream)
Pour milk into a sauce pan.
Heat on the stove over a low/medium heat.
Heat until it’s good and warm/hot, but don’t let it come to a boil.
When the milk is almost the perfect temperature, pour the other ingredients into the pan of milk.
Continue heating and stirring for about 1 additional minute.
[SAFELY] pour into a “pouring” container, and then into coffee cups.
Apply whipped cream to the entire surface of the latte.
Sprinkle a dash of ground nutmeg onto whipped cream.
If you blob a bunch of whipped cream on the top, the froth isn’t necessary. If you don’t use whipped cream, then froth is part of the “experience”. However, I highly recommend adding cream. It gives the latte a “smoother”, creamier taste.
Here’s a simple way to create froth. Instead of pouring into a “pouring” container, pour the latte into your blender. Blend for 30 seconds or so. Then pour into coffee cups.
Okay… NOW enjoy!
Except for the type of whipped cream I used, and maybe the instant coffee , this is a healthy, all natural, and mostly organic winter time treat… best enjoyed curled up on the couch, under a blanket, on a cold or rainy day, while watching It’s A Wonderful Life (or some other classic movie).