A Sweet Festive Treat at Parsons Green

Here's a simple, warming recipe that's just the thing for crisp mornings or an afternoon pick-me-up when the light starts fading early.

Gingerbread Latte (Serves 1)

You’ll need:

• 1 double shot espresso (or 60ml strong coffee)
  
• 250ml milk of choice (oat is especially lovely here)
  
• 1–1½ tbsp gingerbread syrup* (recipe below)
  
• ½ tsp vanilla extract (optional, but nice)
  
• Whipped cream, to top
  
• A pinch of cinnamon or mixed spice
  
• To serve: a gingerbread biscuit if you have one
  

Method:

1. Warm the milk. Heat milk gently in a small pan until steaming (don’t boil). If you have a frother, froth until silky and airy.
   
2. Make it gingery. Stir the gingerbread syrup into your mug. Add vanilla if using.
   
3. Add coffee. Pour in your espresso (or strong coffee) and stir.
   
4. Finish with milk. Top with the hot frothed milk, holding back foam for the end.
   
5. Make it cosy. Spoon over whipped cream, dust with chocolate, cinnamon or mixed spice, and serve with a biscuit on the side.
   

Quick Gingerbread Syrup (makes enough for 6–8 drinks)

You’ll need:

• 100g soft brown sugar
  
• 120ml water
  
• 1 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• ¼ tsp ground cloves or nutmeg
  
• ½ tsp vanilla extract
  
• A pinch of salt
  

Method:

1. Add sugar, water, spices, salt to a small pan.
   
2. Simmer for 4–5 minutes, stirring, until slightly thickened.
   
3. Take off the heat, stir in vanilla, cool, and keep in a jar in the fridge for up to 2 weeks.
   

Little upgrades we love:

• Extra spice: grate in a tiny touch of fresh ginger to the syrup while it simmers.
  
• Biscuit rim: dip the rim of your mug in syrup, then crushed gingerbread.
  
• Make it iced: cool the coffee + syrup, pour over ice, add cold frothed milk.