Gingerbread Latte

For the gingerbread syrup:
Place molasses, water, ginger, cinnamon, cloves, and nutmeg in a small saucepan and bring to a boil over medium heat. Remove from heat and stir in the vanilla extract.

Strain through cheesecloth if desired. Store in a jar in the refrigerator.

Makes about 3/4 cup syrup, or enough for 10-12 servings.

For each gingerbread latte:
Place 3-4 teaspoons of gingerbread syrup and a shot of espresso in a mug.

Warm the milk and cream to 155ºF and froth. Pour over the syrup and espresso in the mug. Top with whipped cream if desired.

Notes:
1. This makes a single-sized latte. You can definitely make a larger latte if you prefer!
2. You can also make this kid-friendly by omitting the coffee.
3. For a more punchy flavor, make sure to use blackstrap molasses.