Breakfast and your morning cup of coffee combine in one mug in this decadent and hearty latte.
If you’re searching for the perfect pick-me-up on these dark December mornings, this warm holiday latte is it. It has quickly become a staple in our household with both a newborn and toddler to tend to now. Not only does it provide a kick of caffeine, but this festive gingerbread oatmeal latte doubles as a quick but decadent breakfast, too!
You read that right. No more having to choose between having coffee or breakfast when time is tight. With this breakfast beverage you can have them both in one mug.
Oh, and did I mention it tastes like a gingerbread cookie? It’s amazing how just a dollop of molasses, maple syrup, vanilla and a generous sprinkling of gingerbread spice can turn a mug of steamed milk, oats and espresso into something magical.
Don’t have gingerbread spice mix on hand? No problem! You can make a batch of your own with the ginger, cinnamon, nutmeg, all-spice and cloves already in your pantry.
To make homemade gingerbread spice mix you’ll need 2 tablespoons of ground ginger, 2 tablespoons of ground cinnamon, 1 tablespoon of ground nutmeg, 1 tablespoon of ground all-spice and 1 ½ teaspoons of ground cloves. Simply combine the above spices, stir well and spoon the mixture into an empty spice jar! This recipe makes almost a jarful, so if you don’t need quite that much gingerbread spice, just scale it down and use teaspoons instead of tablespoons.
Oh, and if you like your oatmeal lattes extra thick, or just want a heartier latte with more oaty goodness, soak the oats in milk in the fridge overnight. In the morning, simply add more milk and steam until hot. The oats will be so creamy and soft you’ll surely need a spoon to get the goodness at the bottom.
Makes: Two lattes
- 2 cups milk of choice
- 1 tablespoon + 1 teaspoon molasses
- 2 teaspoons pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ teaspoons gingerbread spice + additional for topping if desired
- 1/2 cup old-fashioned oats
- 1/2 teaspoon kosher salt
- 4 shots brewed espresso or 1/2 cup strongly brewed black coffee
- Granola, candied ginger and whipped cream for topping
Using an espresso machine
In a small bowl, combine molasses, maple syrup, vanilla, gingerbread spice and salt. Stir well and divide between two mugs along with freshly brewed espresso or coffee.
Next, combine oats and whole milk in a frothing pitcher and steam the milk until frothy and oats have thickened. Divide between the two mugs, thoroughly stirring each as you add the milk to fully incorporate the molasses mixture and espresso. Finish with whipped cream, granola and/or candied ginger slices if desired.
On the stovetop
Combine the milk, molasses, maple syrup, vanilla and gingerbread spice in a saucepan. Whisk vigorously over medium heat until hot and frothy. Add oats and salt; stir to combine. Divide into two mugs and top with freshly brewed espresso. Finish with whipped cream, granola and candied ginger, if desired.
Sip, spoon and enjoy!
Photo credit: Elle Penner, MPH RD