Homemade Gingerbread Syrup

• 1 litre water
• 400g granulated sugar
• 50g of dark sugar
• 2 cinnamon sticks
• 10 cm peeled fresh ginger, chopped into big chunks
• Vanilla Pod or 1 tsp vanilla extract
• 10 cloves
• 10 whole black peppercorns

Add all of the ingredients to a pan, and bring to the boil.  

Reduce and simmer for around 2 to 3 hours. 

Strain and transfer into sterilised bottles or jars.

Gingerbread latte

Make your favorite coffee, instant, espresso or filter. In a pot, heat up one cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy.

In your coffee cup, add your coffee syrup. Pour your coffee over the gingerbread syrup  and then stir well. Pour the milk foam over the top of the coffee. Top with whipped cream and festive sprinkles or a dusting of ground nutmeg.