Question 1

Can I make this latte dairy-free?

Accepted Answer

Yes. Oat, almond, or coconut milk blends well with the syrup. Oat milk tends to froth the most consistently.

Question 2

Can I use regular brewed coffee instead of espresso?

Accepted Answer

Yes. Strong brewed coffee works very well for this latte. I recommend making it slightly stronger than your everyday cup so the gingerbread flavor stays balanced once the milk is added.

Question 3

Can I make the syrup ahead of time?

Accepted Answer

Yes. The syrup keeps for up to two weeks in a sealed jar in the refrigerator. It may thicken slightly as it chills, but it loosens easily when warmed.

Question 4

What if my milk won’t froth?

Accepted Answer

Milk froths best when it’s warm—not hot. If it overheats, it won’t hold air. Warm it gently until you see light steam, then try frothing again. Non-dairy milks like oat and almond also froth well.

Question 5

What can I use instead of molasses?

Accepted Answer

Dark brown sugar alone will work in a pinch, but the flavor will be lighter. Blackstrap molasses is not recommended because it can make the syrup taste too strong and bitter.

Question 6

How do I know when the syrup is done?

Accepted Answer

Look for a slight thickening and a gentle gingerbread aroma. The syrup should lightly coat the back of a spoon. If it pours like water, give it another minute of simmering.

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