Gingerbread Latte

1 cup water

³⁄₄ cup organic cane sugar or palm sugar

2 tbsp Gingerbread Spices

¹⁄₂ cup milk, your choice

1 tbsp gingerbread syrup

1 cup freshly brewed coffee or 2 shots espresso

In a Multipurpose Pot - 8 cup, bring water to a boil. Stir in sugar until dissolved, then stir in spice. Reduce heat to medium; simmer for 7 min. Makes about ²⁄₃ cup syrup. Syrup will thicken as it cools. If making ahead, cover and refrigerate up to one week.
Pour milk and 1 tbsp syrup into Multipurpose Pot; bring to a boil over high heat. Using a whisk or frother, froth milk until foamy.
Divide hot coffee into two mugs; top with frothed milk. Finish with a dusting of gingerbread spice, if desired.

Per serving: Calories 50, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 9 g (Fiber 0 g, Sugars 5 g), Protein 2 g.

Think beyond the latte! Use up leftover syrup for rum-based cocktails, martinis, or even mulled cider.

Make a caramel gingerbread latte by drizzling with prepared Caramel Sauce before serving.

Multipurpose Pot - 8 Cup