- Prep:
- 10 min
- Cook:
- 5 min
- Serves:
- 2
Ingredients
- 40ml gingerbread syrup (see recipe below)
- 300ml milk
- 2 shots espresso coffee or instant coffee mixed with 60ml boiling water
- 200ml thickened cream
- 1 tsp Queen Vanilla Bean Paste
- Mini gingerbread men, to serve
- Ground cinnamon, to serve
- Store-bought salted caramel sauce, to serve
Gingerbread Syrup
- 2 cups (500ml) water
- ½ cup (110g) sugar
- ½ cup (125ml/165g) Queen Pure Maple Syrup
- 2 ½ teaspoons ground ginger
- ½ tsp nutmeg
- ½ tsp ground cinnamon
- 2 tsp Queen Vanilla Bean Paste
Method - Gingerbread Syrup
-
Step 1
Combine water, sugar and maple syrup in a small saucepan and heat over medium heat until well combined. Add ground ginger, nutmeg, cinnamon and vanilla bean paste and mix until well combined. Bring mixture to a simmer and remove from heat.
-
Step 2
Once syrup has cooled, transfer to a sterilised jar or bottle and store in the refrigerator for up to 4 weeks. Makes 500ml.
Method - Assembly
-
Step 1
Heat milk and prepare coffee as desired. Whisk cream and vanilla bean paste until thick, set aside.
-
Step 2
Pour coffee and warmed milk into serving cups or glasses and add gingerbread syrup, ensuring enough space is left to add cream and caramel at the top of the glass.
-
Step 3
Use a spoon to dollop whipped cream on top of coffee and drizzle with salted caramel sauce and sprinkle with cinnamon. Serve immediately with a mini gingerbread cookie.
