Ingredients

  • Espresso: 2 shots (about 2 oz or 60 ml), freshly brewed and cooled
  • Milk: 1 cup (240 ml), whole or plant-based (e.g., oat or almond milk)
  • Gingerbread Syrup:
    • 1/4 cup (60 ml) water
    • 1/4 cup (50 g) brown sugar
    • 1 tablespoon molasses
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
  • Ice: 1 cup (about 8-10 cubes)
  • Whipped Cream (optional): For topping
  • Ground Cinnamon or Gingerbread Cookie Crumbs (optional): For garnish

Equipment

  • Small saucepan (for syrup)
  • Espresso machine or stovetop moka pot
  • Measuring cups and spoons
  • Glass or cup (12-16 oz capacity)
  • Spoon or stirrer

Instructions

  1. Prepare the Gingerbread Syrup:
    • In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves.
    • Bring to a gentle boil over medium heat, stirring until sugar dissolves.
    • Reduce heat and simmer for 5 minutes until slightly thickened.
    • Remove from heat and let cool. Strain if desired for a smoother texture. (Makes about 1/3 cup; store extra in an airtight container in the fridge for up to 2 weeks.)
  2. Brew the Espresso:
    • Brew 2 shots of espresso using an espresso machine or moka pot.
    • Allow the espresso to cool to room temperature or chill in the fridge for 10 minutes.
  3. Assemble the Drink:
    • Fill a 12-16 oz glass with ice cubes.
    • Pour 2 tablespoons of gingerbread syrup over the ice.
    • Add the cooled espresso shots.
    • Top with 1 cup of cold milk, stirring gently to combine.
  4. Garnish and Serve:
    • Optionally, top with a dollop of whipped cream.
    • Sprinkle a pinch of ground cinnamon or gingerbread cookie crumbs for extra flavor.
    • Serve immediately with a straw or stirrer.

Tips

  • Adjust syrup quantity to taste; start with 1 tablespoon for a lighter gingerbread flavor.
  • For a stronger coffee kick, add an extra half shot of espresso.
  • Use decaf espresso for a caffeine-free version.
  • Vegan option: Use plant-based milk and skip whipped cream or use a vegan alternative.

Nutritional Information (Approximate, per serving)

  • Calories: 150-200 (varies with milk type and whipped cream)
  • Sugar: 15-20g (from syrup and milk)
  • Caffeine: ~150mg (from 2 espresso shots)

Enjoy your Gingerbread Espresso Chill!