Ginger Molasses Cookie Latte
![](/sites/default/files/recipes/illustration/Gingerbread%20latter%20in%20kitchen%20with%20cookies.jpg)
Ginger Molasses Cookie Latte
Ingredients
1/2 oz. (1 Tbsp) Torani Gingerbread Syrup
1/2 oz. (1 Tbsp) Torani Puremade Black Sugar Syrup
2 shots espresso
8 oz. milk
Ice
Instructions
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.