- 200mL strongly brewed hot coffee
- 1 Tbsp brown sugar
- 2 tsp molasses
- 1 tsp ground cinnamon + extra to serve
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 2 cups Meadow Fresh Original Milk
- Whipped Meadow Fresh cream (optional)
Place coffee, sugar, molasses, cinnamon, vanilla and ginger in a small bowl or jug and whisk until well combined. Divide evenly between two mugs.
Heat the milk in a small saucepan or microwave-safe jug until hot. Froth milk using an electric frother (if your frother heats and froths, you can skip the prior heating step). If you don't have a milk frother, shake milk in a heatproof jar (with the lid securely on) until frothy.
Pour the milk into the mugs on top of the coffee. Spoon froth over the top. Add whipped cream, if using, and sprinkle with cinnamon to serve.
This gingerbread latte is delicious served with gingerbread loaf or spiced ginger biscuits, what a treat.