Pump 2 pumps (20ml) of Solano’s Gingerbread syrup into a cup, pull a double shot of espresso onto it, and add about 250ml of steamed milk. Finish with whipped cream and a dusting of cinnamon if you want it café style. For an iced version, use 3 pumps and cold milk.
Gingerbread latte ingredients, hot and iced
| Ingredient | Hot, 12oz | Iced, 16oz |
|---|---|---|
| Gingerbread syrup | 20ml (2 pumps) | 30ml (3 pumps) |
| Espresso | 60ml (double shot) | 60ml (double shot) |
| Milk | 250ml, steamed | 180ml, cold |
| Ice | None | 1 cup |
| Topping | Whipped cream, cinnamon | Cinnamon |
How to make it hot
- Pump 2 pumps (20ml) of Gingerbread syrup into a 12oz cup.
- Pull a double shot of espresso (about 60ml) straight onto the syrup.
- Stir once so the syrup dissolves.
- Add about 250ml of steamed milk.
- Top with whipped cream and a light dusting of cinnamon or nutmeg.
How to make it iced
Pump 3 pumps (30ml) into a tall glass, add the hot espresso and stir until the syrup is gone. Then add ice and pour the cold milk over the top. Adding the syrup to the hot shot is what stops it sinking to the bottom.
No espresso machine
Use 120ml of very strong coffee from a moka pot or plunger, or two teaspoons of instant coffee in 60ml of hot water. Everything else stays the same.
A gingerbread steamer for kids
Leave out the coffee. Stir 20ml of Gingerbread syrup into 250ml of steamed milk and top with a little whipped cream.