The truth is, I’ve been thinking about gingerbread since the first appearance of holiday season decorations on store shelves – which as we all know is the sign of the Retail Solstice. So, roughly since August. I’ve waited patiently for festive coffee confections to pop up on coffee shop menus, and I have been rewarded for my devotion. However, something has been lacking. And that something, friends, is booze. Fortunately, I am gifted with an inventive spirit, a substantial liquor cabinet, and a fine selection of coffees. After some experimentation, I declared success. I give you the Boozy Gingerbread Latte, featuring Domaine De Canton ginger liqueur.
- 4 oz. fresh brewed coffee – a dark roast is good.
- 1 oz. Domaine De Canton
- ½ oz. Bailey’s Irish Cream
- 2 oz. steamed milk
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- Sugar if you like it.
In a mug, combine coffee, liqueurs, and spices. Mix. Add milk and sugar. Mix some more. Top with whipped cream and more cinnamon if you wish. Enjoy.