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
For the Syrup
- 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
For the Coffee
- Espresso
- Frothed Semi-Skimmed Milk
- Whipped Cream (optional)
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.
FOR BAKING
Bake With Sugar & Syrup
