Looking for a gingerbread latte recipe? Try expert barista Celeste Wong’s recipe, then check out her pumpkin spiced latte and Baileys coffee.
Celeste says, “This is a fun winter coffee to have because it’s full of warming spices. You can either buy a flavoured ginger syrup at your supermarket or there are plenty online. It’s nice to have in the cupboard and can be used for making smoothies or dessert sauces. If you want to make your own syrup, here is a quick and easy recipe and method.”
Make your espresso using Celeste’s pick of the best compostable and reusable coffee pods. We’ve also tried-and-tested the best coffee machines, including the best bean-to-cup machines, best coffee pod machines and best espresso machines.
- Total time 5 minutes
- Difficulty Easy
- ground ginger ½ tsp
- ground cinnamon ¼ tsp
- ground nutmeg a small pinch
- soft brown sugar 1 tsp (or more according to taste)
- vanilla essence or or extract 2 drops
- double espresso 60ml
- milk of your choice 250ml
- vegan whipped cream to serve
- crushed gingersnap biscuits to sprinkle
Put the ground ginger, cinnamon, nutmeg, sugar and vanilla into a mug or 300ml cup. Add 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).
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.
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.
Try more of Celeste Wong’s expert coffee recipes
[image id=”146944″ size=”landscape_thumbnail” align=”none” title=”Cold brew iced latte” alt=”Cold brew iced latte” classes=””]
- kcals 183
- fat 6.1g
- saturates 3.8g
- carbs 21.9g
- sugars 18.1g
- fibre 0.9g
- protein 9.0g
- salt 0.4g