Recipe
Gingerbread Latte
OneSixtyDegrees
12
5 minutes
20 minutes
It is so easy making a delicious gingerbread latte at home! Here's a simple guide to creating your own syrup and brewing the perfect cup.
Ingredients
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200g Tate & Lyle Light Soft Brown Sugar
50g Whitworths Molasses Sugar
2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
2 Tsp Vanilla Extract
200ml Water
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Espresso
Frothed Semi-Skimmed Milk
Whipped Cream (optional)
Directions
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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.
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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.
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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.
FOR BAKING
Bake With Sugar & Syrup
