Homemade Gingerbread Syrup and Shaken Espresso

To make the gingerbread syrup: Combine 1 cup coconut sugar (or brown sugar), 1 cup water, 2 tbsp molasses, 2-3 tsp cinnamon, 1-2 tsp ground ginger, and 2 tsp pumpkin pie spice in a pot. Mix well and cook on medium heat until the mixture is simmering. Remove from heat and let cool for 5-10 minutes before using or storing.

To make the shaken espresso: In a jar, add two shots of espresso with a couple tablespoons of the homemade gingerbread syrup. Shake vigorously while the espresso is hot to thoroughly mix the ingredients. Then, add ice to the jar and shake again until chilled. Pour the shaken espresso over fresh ice in a glass and top with your milk of choice. Enjoy!