2teaspoonsBarleycup dissolved in (⅓ cup/80ml) boiled water
Garnish (optional)
ground nutmeg
whipped creamor dairy-free whipped cream
mini gingerbread men
gold sprinkles
Instructions
For the gingerbread syrup
Add all the gingerbread syrup ingredients to a pan. Heat for 5 minutes, stirring, or until the sugar dissolves.
Bring to the boil, then reduce the heat and simmer (without stirring) for 15 minutes or until the mixture is thick and a syrup consistency.
Remove from the heat and leave to cool completely, then remove the cloves.
For the gingerbread latte
Heat the milk and then froth with a frother or in a blender.
Dissolve the Barleycup into the hot water to make espresso, then divide between two mugs and stir in 2 teaspoons of gingerbread syrup (or more to taste) into each mug. Top up with the frothed milk.
To garnish, add whipped cream, a dusting of Barleycup or nutmeg, sprinkles and gingerbread cookies.
NOTE: you'll have lots of leftover gingerbread syrup, so keep it in the fridge for more lattes!
Notes
Note that nutritional info doesn't include whipped cream, cookies or sprinkles.
You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
Once the syrup is open, store it in the fridge for up to 3 weeks.
Be sure that the sugars are completely dissolved before moving onto the next step.
You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
Tweak the latte to your liking - if you like it sweet, add a little more syrup.
Using different vegan milk types will change the flavour slightly, so experiment!
Try it with chocolate soy milk for a cocoa twist.
Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
Add a splash of Tia Maria for a grown-up alcohol twist.
Storing: It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.