Gingerbread Latte

Name: Gingerbread Lattee
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 200g Whitworths Light Soft Brown Sugar; 50g Whitworths Molasses Sugar; 2 Tsp Ground Ginger; 1 Tsp Ground Cinnamon; 2 Tsp Vanilla Extract; 200ml Water; Espresso; Frothed Semi-Skimmed Milk; Whipped Cream (optional)

It is so easy to save a few £ on coffee when you can make at home a delicious gingerbead latte

Gingerbread Lattee

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Servings

Prep Time

5 minutes

Cook Time

20 minutes

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

Author:

OneSixtyDegrees

Ingredients

For the Syrup

200g Whitworths Light Soft Brown Sugar
50g Whitworths Molasses Sugar
2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
2 Tsp Vanilla Extract
200ml Water

For the Coffee

Espresso
Frothed Semi-Skimmed Milk
Whipped Cream (optional)

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Directions

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.

Tips

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.