Gingerbread lattes recipe
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- Serves 4
- 10 mins to prepare and 4 mins to cook
- 122 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 520kJ 122.0kcal
- Fat
- 2g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 23g
of the Reference intake
Carbohydrate 23.5gProtein 4.6gFibre 0.8g
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- 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 thevanillaextract.
- 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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