Gingerbread Cookie Latte Recipes

GINGERBREAD LATTE

Steps:

• In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

GINGERBREAD COOKIES

Steps:

• In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
• Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

GINGERBREAD LATTE

Steps:

• In a bowl, mix together the spices, sugar and vanilla extract. Heat 100ml of the milk in a pan with the spice and sugar mix, whisking until the sugar has dissolved. Whisk in the remaining milk in additions until incorporated, then heat through until steaming.
• Put a shot of espresso in each glass (if using) and top up with the spiced milk. Top with whipped cream, extra spices and a mini gingerbread man.

GINGERBREAD COOKIE LATTE

Steps:

• Add espresso to cup.
• Stir syrups.
• Fill with steamed milk.
• Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.

GINGERBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
• Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
• Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.