Gingerbread Latte Syrup
Make a delicious holiday latte at home with this gingerbread latte syrup.
Servings 24 servings
Calories 45kcal
Ingredients
- 1 can light coconut milk 13.5oz
- 3/4 cup light brown sugar
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp salt
Instructions
- Add coconut milk, brown sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan
- Whisk to combine the ingredients
- Increase the heat to medium-high and bring the mixture to a boil, whisking frequently
- Be careful not to let the mixture boil over and reduce to a simmer
- Simmer for 14 minutes whisking regularly
- Add a pinch of salt to the pan and remove from heat
- Allow to cool completely and pour into a glass jar
- Store in the refrigerator for up to two weeks
Notes
- I prefer Grandma's molasses for this recipe.
- If you are allergic to coconut, you can use evaporated milk or sweetened condensed milk. If you use sweetened condensed milk, the syrup will be sweeter, so you will want to use less sugar
- You can use coconut sugar or granulated white sugar in place of the brown sugar
Nutrition
Serving: 24g | Calories: 45kcal | Carbohydrates: 9g | Protein: 0.02g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.001g | Sodium: 28mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 0.2mg
