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Drink recipe · from the recipe book

Iced Gingerbread Americano with Spiced Milk

Bold, bright espresso stretched with cold water over ice, topped with a velvety whole-milk float steeped with fresh ginger, cinnamon and cloves and sweetened with maple.

Iced Gingerbread Americano with Spiced Milk

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 1 cup240 gWatercold
  • ⅔ cup (160 ml)160 gWhole milk
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • 1 tbsp20 gMaple syrup
  • 1⅛ tsp8 gMolasses
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gGround nutmegplus a pinch for garnish from the same amount

Steps

  1. Make the spiced milk first: in a small pot, combine the whole milk, sliced ginger, cinnamon, cloves and all but a pinch of the nutmeg.
  2. Warm over medium-low heat until steaming, about 4 minutes, without boiling; turn off the heat, stir in the maple syrup and molasses until dissolved, and let steep 5 minutes.
  3. Strain the spiced milk into a jar, discard the ginger, and chill in the fridge until cold, about 15 minutes.
  4. Meanwhile, brew the espresso and stir it into the cold water to make the Americano.
  5. Fill two glasses with ice and divide the Americano between them, half in each.
  6. Pour half of the chilled spiced milk slowly over each glass so it floats, then dust with the reserved pinch of nutmeg and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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