Genuine Gingerbread Cappuccino
By Susan Arruda
YIELD: 1 Serving
1/2 cup milk of choice (we used skim)
2 shots of freshly brewed espresso (2oz/1/4 cup)
1/4 cup of strained Greek yogurt (or omit and use 1/4 cup more milk)
1 tbsp. Maple syrup or gingerbread syrup (we used Le Sirop De MONIN purchased at the Liquor store – It does not contain any liquor)
1/8 tsp. of dried ginger spice
Pinch of nutmeg
Pinch of cardamom or cinnamon
Heat milk and add to espresso.
Place in a blender or use an immersion blender and add the remaining ingredients.
Whip until thoroughly blended and froth has resulted.
Pour into a mug and sprinkle with a light dusting of cinnamon.