from www.coffeefacts.org (maybe this recipe is cappuccino and not latte; it’s good by either name)
This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.
There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth. This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or café, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.
Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.