These cold, grey days have us reaching for life’s small comforts. Soft blankets, long baths and cosy nights by the fire (or radiator, more likely).
And there’s nothing quite like a spiced, seasonal brew in the colder months to warm you up and give you that lovely, fuzzy feeling. The queen of the coffee winter warmers is the majestic Gingerbread Latte. Infused with the flavour of those biscuits we all munched enthusiastically as children, it also comes with a side helping of nostalgia.
The combination of warming spices and speciality grade espresso make a really special, toasty treat. Whole milk or barista oat milk will work best for this recipe, as it should be rich and creamy. This recipe is for two servings, so increase or lower the amounts depending on how many you’re making.
- 1½ tsp ground ginger
- ½ tsp ground cinnamon plus extra to serve
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp soft brown sugar
- 600ml milk of your choice
- 2 shots of hot Pact Coffee espresso (see our brew guide for help making the perfect espresso)
- Optional: whipped cream and gingerbread biscuits
- Espresso machine
- Two mugs or glasses
- Mix together the sugar, spices and vanilla extract.
- Heat a quarter of the milk in a pan and add your sugar and spice mix. Whisk until dissolved.
- Enjoy that yummy gingerbread aroma now filling your kitchen.
- Add the remaining milk slowly, whisking until fully incorporated.
- Heat through low and slow- be careful not to let it boil.
- Pour a shot of espresso into each mug or glass.
- Add your hot gingerbread milk to the espresso.
- Top with whipped cream, a dusting of cinnamon and crumbled gingerbread biscuits.
What to pair your Gingerbread Latte with…
Gingerbread Lattes are an excellent addition to a leisurely weekend breakfast. Try with some overnight oats topped with figs, pistachios and honey. Lemon also pairs wonderfully with the spices, so lemon and blueberry muffins would go down a treat. Alternatively, enjoy with a pile of gingerbread biscuits.
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