It is so easy to save a few £ on coffee when you can make at home a delicious gingerbead latte
It is so easy to save a few £ on coffee when you can make at home a delicious gingerbread latte, here is how to make your own syrup and coffee
For the Syrup
Add all the syrup ingredients to a medium size saucepan and heat over medium-high heat, stirring until the sugar has dissolved.
Once the sugar has dissolved, bring the syrup to a boil then reduce to a simmer.
Simmer for 10 minutes, stirring occasionally.
Remove from the heat and allow to cool slightly.
Transfer the syrup to a clean airtight container and store in the fridge for up to 2 weeks.
For the Latte
Add 1-2 shots of espresso to a mug and stir in 2 tbsp of gingerbread syrup (or more or less to taste).
Pour in frothed milk and top with whipped cream.
Adjust the amount of syrup you add to your latte depending on your taste.
Before using, give the syrup a stir/shake to redistribute the spices.
Makes approx. 350ml of gingerbread syrup.
To keep the syrup for longer, store it in a sterilised airtight container.
If you don’t like coffee, why not try adding the syrup to warm milk or hot chocolate.