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A Christmassy Gingerbread Latte

For a rich and warming wintery brew, why not forget pumpkin spice and try something a little more exciting? This creamy gingerbread latte boasts the season’s best flavours and goes down a treat with a festive mince pie and a generous helping of Tom Parker’s luxurious flavoured double cream.

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  • Cooking time:
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What you'll need

  • 4 shots Blue Goose espresso coffee
  • 1 tsp ground ginger
  • 50ml Tom Parker White Chocolate, Vanilla and Irish Liqueur Double Cream
  • 2 tsps ground cinnamon
  • 400ml milk
  • 2 tbsps molasses
  • 2 tbsps maple syrup
  • 2 tsps sugar

Products used

How to make

  1. Add the coffee, maple syrup, cinnamon, ginger, sugar and molasses in a measuring cup and whisk together thoroughly.
  2. Divide the mixture between two mugs.
  3. Froth the milk and cream in a frother, alternatively warm it on the stove.
  4. Pour the milk and cream into the coffees, and top with a sprinkling of cinnamon and orange zest.

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