Prep
2 minsBake
0 minsServes
1Difficulty
Easy About
Sit back and relax as your senses are tantalized with the subtle flavours of ginger and spices in this velvety latte.
Extract a double shot of coffee into a 12oz cup, or latte glass
Add Tate & Lyle® Gingerbread Pure Cane Syrup
Stretch the cold milk to 65°C
Pour in a little of the milk and swirl the cup to mix the coffee, syrup and milk
Pour in the remaining milk
Top with crushed gingerbread biscuit and whipped cream
Ingredients – 4 items
1
Espresso shots
Milk
Gingerbread
Biscuit
Whipped cream
To serve
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🍁 For cosy autumnal bakes, Tate & Lyle Dark Muscovado Sugar adds rich, treacly depth to cakes and crumbles.
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Give your grilled corn a smoky-sweet upgrade with this Easy BBQ Sauce 🌽🔥
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Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
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