teaspoonseeds from 1 vanilla beanor 1 vanilla extract
Line a baking sheet with parchment paper or a silpat.
In a large, dry, deep, heavy pot cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar has melted and turns a deep golden caramel color. Remove from the heat and carefully pour the caramel onto the parchment lined baking sheet. Spread in an even, thin layer and sprinkle generously with flaky sea salt. Allow the caramel to sit 5 minutes. Once the caramel is hard, begin pulling away the parchment paper. Now crush the caramel into small pieces/shards with your hand. Alternately you can place the caramel in a bag and use a hammer to smash the caramel into small shards.
Combine all the ingredients except the coffee in a medium size pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute). Now take the warm coffee and if needed reheat on the stove, or for one minute in the microwave. Stir the coffee into the milk mixture. Divide the latte between 1-2 mugs. Top with whipped cream (recipe below), freshly grated nutmeg, a sprinkle of the caramel sugar and a gingerbread cookie (DO IT). DRINK UP!
Add the heavy cream to a large bowl and whisk until soft peaks form. Add the hazelnut liquor and vanilla. Whisk until combined. Store in the fridge until ready to use.
*Caramel Sugar adapted from [Blogging Over Thyme | http://www.bloggingoverthyme.com/milk-dark-chocolate-rochers-caramel-sugar-sea-salt/].