Ginger Molasses Cookie Latte

Ginger Molasses Cookie Latte


1/2 oz. (1 Tbsp) Torani Gingerbread Syrup

1/2 oz. (1 Tbsp) Torani Puremade Black Sugar Syrup

2 shots espresso

8 oz. milk



Steam milk and Torani together. Pour into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over beverage. *Can substitute 1/2 cup strong brewed coffee

To make cold foam: Add 3/4 oz. Torani Brown Sugar Cinnamon Syrup and 4 oz. nonfat milk to a blender with an aerating blade. Blend 15 seconds and spoon onto drink.