Yield: 8 servings
Preparation Time: and Total Time: 45 min
In an 8 quart dutch oven over medium high heat, pour hot coffee, maple syrup, brown sugar, ground ginger and nutmeg. Stir to blend for 1 to 2 minutes.
Slowly add milk while stirring. Add cinnamon sticks and a pinch of ground cloves and stir continuously until liquid is steaming.
Reduce heat to low, cover and warm until heated through, about 30 minutes, stirring occasionally.
Add vanilla extract just before serving.
To decorate cups:
Pour caramel sauce onto a small plate.
Pour graham cracker crumbs onto a separate small plate.
Dip rim of cup into caramel sauce and then into graham cracker crumbs.
Ladle latte into cups.
Top with fresh whipped cream and sprinkle with ground nutmeg.
Serve with gingersnap cookies.
Adapted from Pinterest
Photo and food styling by Webstop
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