Preparation:
Gingerbread Syrup
- In a saucepan, add: 1/4 cup white sugar, 1/8 cup brown sugar, 1/2 tsp ground ginger,1/4 tsp ground cinnamon, 1 1/2 tbsp molasses, and 1/8 cup water.
- Bring to a boil, then reduce to a simmer for 10 minutes.
Warm Gingerbread Matcha Latte
- In a saucepan, add 8 oz of milk and sift in 1 tsp Jade Leaf Organic Ceremonial Matcha Barista Edition
- Bring to a simmer and heat until warm.
- Add in 1 1/2 tbsp gingerbread syrup, and stir until syrup is incorporated.
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Serve in a mug and top with whipped cream, cinnamon, and a gingerbread cookie.
