Barleycup Gingerbread Latte
User Reviews
5.0
15 reviews
Excellent
Barleycup Gingerbread Latte
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This homemade Gingerbread Latte is an easy and delicious hot drink. The quick gingerbread syrup adds ‘wow’ flavour to the classic latte.
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Ingredients
For the gingerbread syrup
- 1 ¼ cups (300ml) water
- ¾ cup (150g) brown sugar
- ¾ cup (150g) caster sugar
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 5 cloves
For the gingerbread latte
- 1 ½ cup (350ml) milk (I use almond milk)
- 2 teaspoons Gingerbread Syrup recipe below
- 2 teaspoons Barleycup dissolved in (⅓ cup/80ml) boiled water
Garnish (optional)
- ground nutmeg
- Whipped Cream or dairy-free whipped cream
- Mini gingerbread men
- gold sprinkles
Instructions
For the gingerbread syrup
- Add all the gingerbread syrup ingredients to a pan. Heat for 5 minutes, stirring, or until the sugar dissolves.
- Bring to the boil, then reduce the heat and simmer (without stirring) for 15 minutes or until the mixture is thick and a syrup consistency.
- Remove from the heat and leave to cool completely, then remove the cloves.
For the gingerbread latte
- Heat the milk and then froth with a frother or in a blender.
- Dissolve the Barleycup into the hot water to make espresso, then divide between two mugs and stir in 2 teaspoons of gingerbread syrup (or more to taste) into each mug. Top up with the frothed milk.
- To garnish, add whipped cream, a dusting of Barleycup or nutmeg, sprinkles and gingerbread cookies.
- NOTE: you'll have lots of leftover gingerbread syrup, so keep it in the fridge for more lattes!
Notes
- You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
- Once the syrup is open, store it in the fridge for up to 3 weeks.
- Be sure that the sugars are completely dissolved before moving onto the next step.
- You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
- Tweak the latte to your liking - if you like it sweet, add a little more syrup.
- Using different vegan milk types will change the flavour slightly, so experiment!
- Try it with chocolate soy milk for a cocoa twist.
- Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
- Add a splash of Tia Maria for a grown-up alcohol twist.
- It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.
- Note that nutritional info doesn't include whipped cream, cookies or sprinkles.
- You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
- Once the syrup is open, store it in the fridge for up to 3 weeks.
- Be sure that the sugars are completely dissolved before moving onto the next step.
- You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
- Tweak the latte to your liking - if you like it sweet, add a little more syrup.
- Using different vegan milk types will change the flavour slightly, so experiment!
- Try it with chocolate soy milk for a cocoa twist.
- Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
- Add a splash of Tia Maria for a grown-up alcohol twist.
- Storing: It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
80mg
(3%)
Potassium
242mg
(7%)
Sugar
12g
(24%)
Vitamin A
296IU
(6%)
Calcium
207mg
(21%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 242mg | 5% |
| Sugar | 12g | 24% |
| Vitamin A | 296IU | 6% |
| Calcium | 207mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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