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A glass of milky gingerbread latte in a vintage glass topped with ground spice and a piece of star anise. Several chocolates are in front of the glass
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5 from 1 vote

Boozy Gingerbread Latte

Boozy gingerbread latte is what is not available in the average coffee shop. All those cosy and comforting flavours associated with this popular drink plus a little kick of alcohol. You really should try it.
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Prep Time10 mins
Cook Time2 hrs
Course: Alcoholic Drink, Drink
Cuisine: American, Worldwide
Servings: 1
Calories: 290kcal

Ingredients

For the Gingerbread Syrup

  • 250 ml Water
  • 30 g Fresh ginger
  • 50 g Dark muscovado sugar
  • 5 Cloves
  • 2 Cinnamon sticks (each 3 inches)
  • 1/4 tsp Vanilla extract
  • 1/2 tsp Allspice berries
  • 1 tbsp Treacle (molasses)

For the Boozy Gingerbread Latte

  • 1 tsp Coffee granules dissolved in 20ml off the boil water
  • 40 ml Gingerbread syrup
  • 180 ml Whole (full fat) milk
  • 20 ml Coffee liqueur

For the Gingerbread Milk Steamer

  • 20 ml Gingerbread syrup
  • 180 ml Whole (full fat) milk

Optional Garnishes

  • Whipped Cream
  • Gingerbread sprinkles
  • Ground cinnamon/ nutmeg
  • grated chocolate

Instructions

Make the Gingerbread Syrup

  • Give the cinnamon, cloves and allspice a quick bash using a pestle and mortar to break them up, but do not grind them to a powder
  • Put all of the ingredients, except the vanilla extract, into a saucepan and heat gently to dissolve the sugar
  • Bring almost to the boil and remove from the heat
  • Let infuse for 30 minutes
  • Stir in the vanilla extract and strain through a fine meshed sieve
  • Store in a sealable bottle in the fridge for up to 1 month

Make the Boozy Gingerbread Latte

  • Heat the milk to scalding, then stir in the gingerbread syrup and blitz with a stick blender until frothy
  • Pour the hot coffee into a heatproof mug or glass
  • Add the alcohol of choice (optional)
  • Top with the hot gingerbread milk
  • Garnish with whipped cream and toppings of choice

Make the Gingerbread Milk Steamer

  • Heat the milk to scalding, then stir in the gingerbread syrup and blitz with a stick blender until frothy
  • Pour into a heatproof glass
  • Serve

Notes

Not into coffee granules? Replace wih a shot of espresso coffee.

Nutrition

Calories: 290kcal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 103mg | Potassium: 273mg | Sugar: 48g | Vitamin A: 292IU | Calcium: 203mg | Iron: 1mg