Makes: 4 servings
Time: 15 Minutes
A sweet and delicately spicy gingerbread flavour latte. Add a measure of brandy to each mugful for the perfect holiday touch.
65g (2 1/2oz) light brown sugar
2 tsp ground ginger
4 black peppercorns
1 small cinnamon stick
1/4 tsp ground nutmeg
1 tsp vanilla extract
500ml (17fl oz) milk
200ml (7fl oz) freshly made espresso coffee
Put the sugar in a saucepan with 100ml (3 1/2fl oz) water. Heat gently, stirring, until the sugar dissolves. Bring to the boil and stir in the ginger, peppercorns, cinnamon and nutmeg.
Turn off the heat and allow to cool completely. Strain through a fine sieve and stir in the vanilla extract.
When ready to serve, heat the milk and syrup together in a pan until steaming hot, but not boiling, whisking constantly with a wire whisk as it heats through.
Divide the espresso coffee between 4 mugs or cups and top up with the frothy milk.
Source: Tesco Real Food
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