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Gingerbread lattes recipe
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8 ratings
These indulgent, sweet lattes start with a gingerbread spiced sugar syrup. Add a measure of brandy to each mugful for the ultimate warming winter drink. See method
Ingredients
- 65g light brown sugar
- 2 tsp ground ginger
- 4 black peppercorns
- 1 small cinnamon stick
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 500ml milk
- 200ml freshly made espresso coffee
Each serving contains
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Energy
520kj
122kcal
6%
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Fat
2g
3%
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Saturates
2g
8%
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Sugars
23g
25%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 23.5g
Protein 4.6g
Fibre 0.8g
Method
- Put the sugar in a saucepan with 100ml water. Heat gently, stirring, until the sugar dissolves. Bring to the boil and stir in the ginger, peppercorns, cinnamon and nutmeg.
- Turn off the heat and allow to cool completely. Strain through a fine sieve and stir in the vanilla extract.
- When ready to serve, heat the milk and syrup together in a pan until steaming hot, but not boiling, whisking constantly with a wire whisk as it heats through.
- Divide the espresso coffee between 4 mugs or cups and top up with the frothy milk.
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