Name: Gingerbread latte
Total time: 5 min
Yield: Makes 1
Ingredients: ½ tsp ground ginger; ¼ tsp ground cinnamon; a small pinch ground nutmeg; 1 tsp (or more according to taste) soft brown sugar; 2 drops vanilla essence or or extract; 60ml double espresso; 250ml milk of your choice; to serve vegan whipped cream; to sprinkle crushed gingersnap biscuits

Two mugs of gingerbread latte on a wooden board with a dark slate background and plate of gingerbread bisciuts

½ tsp ground ginger
¼ tsp ground cinnamon
a small pinch ground nutmeg
1 tsp (or more according to taste) soft brown sugar
2 drops vanilla essence or or extract
60ml double espresso
250ml milk of your choice
to serve vegan whipped cream
to sprinkle crushed gingersnap biscuits

Method

step 1
Put the ground ginger, cinnamon, nutmeg, sugar and vanilla into a mug or 300ml cup. Add the espresso and mix ingredients into a wet syrupy paste (or you can use a drop of boiling water or hot milk to help the sugar dissolve).
step 2
Steam your milk. If you are not using a steam wand or milk frother (try the best milk frothers here) you could heat some milk in a pot or microwave and put it in a french press. Carefully plunge the filter in an up/down motion to push air through the hot milk to get foamy milk.
step 3
Pour heated textured milk into your cup so that the syrup mixes with the milk. Dollop some whipped cream on top and dust with ginger and/or cinnamon. Add some crushed gingersnap biscuits on top for extra gingery goodness.