Ingredients:

  • 720 ml Strong Brewed Coffee (dark roast or espresso blend)
  • 480 ml Water
  • ½ cup Dark Molasses (120 ml)
  • ½ cup Light Brown Sugar, packed (100 g)
  • 2 oz Fresh Ginger, peeled and sliced (60 g)
  • 3 large Whole Cinnamon Sticks
  • 1 tsp Whole Cloves
  • 4 Star Anise Pods
  • 1 standard can (14 oz) Sweetened Condensed Milk (400 g)
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt
  • Whole Milk or Oat Milk (for frothing)
  • Whipped Cream (optional)
  • Ground Ginger and Cinnamon (for garnish)

Instructions:

  1. Prepare the Aromatics: Peel and slice or lightly bash the fresh ginger pieces to maximise surface area for flavor release.
  2. Combine Liquids & Sweetener: Pour the brewed coffee, water, molasses, and brown sugar into the slow cooker basin. Whisk thoroughly until the sugar and molasses are dissolved into the liquid base.
  3. Add Spices: Add the sliced ginger, cinnamon sticks, whole cloves, and star anise. (Chef’s Note: To simplify removal, consider tying the hard spices into a small bundle using cheesecloth.)
  4. Start the Cook: Cover the slow cooker and set the temperature to Low. Cook for 2.5 to 3 hours. The mixture should be steaming gently and intensely aromatic, but never bubbling rapidly.
  5. Remove Spices: Carefully remove and discard the cinnamon sticks, ginger slices, and other whole spices (or remove the cheesecloth bundle).
  6. Enrich the Latte Base: Stir in the sweetened condensed milk, vanilla extract, and sea salt. Whisk until fully incorporated and the mixture is uniformly creamy and brown.
  7. Hold Temperature: Adjust the slow cooker setting to Warm for serving, maintaining a comfortable drinking temperature.
  8. Prepare Milk Foam (If Desired): Separately, steam or froth the whole milk (or oat milk) until light and foamy.
  9. Serve: Ladle the hot Gingerbread Latte base into mugs (filling about 2/3rds full). Top generously with the frothed milk or a dollop of whipped cream. Garnish with a light dusting of ground ginger or cinnamon.