Ingredients
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- a small pinch ground nutmeg
- 1 tsp (or more according to taste) soft brown sugar
- 2 drops vanilla essence or or extract
- 60ml double espresso
- 250ml milk of your choice
- to serve vegan whipped cream
- to sprinkle crushed gingersnap biscuits
Method
- Put the ground ginger, cinnamon, nutmeg, sugar and vanilla into a mug or 300ml cup. Add the espresso and mix ingredients into a wet syrupy paste (or you can use a drop of boiling water or hot milk to help the sugar dissolve).
- Steam your milk. If you are not using a steam wand or milk frother you could heat some milk in a pot or microwave and put it in a french press. Carefully plunge the filter in an up/down motion to push air through the hot milk to get foamy milk.
- Pour heated textured milk into your cup so that the syrup mixes with the milk. Dollop some whipped cream on top and dust with ginger and/or cinnamon. Add some crushed gingersnap biscuits on top for extra gingery goodness.
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