Make the gingerbread syrup by adding all ingredients to a medium-size saucepan and heating over a medium heat, stirring until combined. Bring to a slow boil, reduce the heat and simmer for 5 minutes – stirring occasionally.
Next, make two shots of espresso. If you’re using instant coffee, dissolve two teaspoons of coffee powder in roughly 60ml hot water.
Stir 3 tablespoons of gingerbread syrup to your espresso shots.
Froth your Barista Pea M.lk to your preference of latte frothiness. If you don’t have any frothing apparatus, you can simply add to a small saucepan and stir constantly over a medium heat until very hot without bringing to the boil.
Pour your frothed m.lk barista-style over your gingerbread infused espresso (bonus points for latte art).
Top the latte with vegan whipped cream and give it a dusting of nutmeg and cinnamon.
Enjoy your top-notch gingerbread flavoured latte! (With added gingerbread people if you want an even Mightier treat!)
