Start with making the gingerbread syrup. Put all the gingerbread syrup ingredients together in a small pot and bring to a boil.
1 tsp Fresh Ginger, ¼ tsp Nutmeg, 2 Cloves, ½ tsp Cinnamon Powder, ⅓ cup Dark Brown Sugar, 2 tbsp Honey, ⅓ cup Water
Once boiling and the sugar has been dissolved, remove from heat and strain. Discard the solids.
Heat milk in the microwave for about 30-40 seconds until lukewarm in temperature. Using a hand electric whisk, whisk the milk until frothy.
½ cup Milk
Add 2 tbsp of the Gingerbread Syrup into the coffee and then stir in the frothy milk.
1 cup Coffee, 2 tbsp Gingerbread Syrup
Make the gingerbread cream by whisking together Double Cream and 1 tbsp of Gingerbread Syrup until thick & creamy.
¼ cup Double Cream, 1 tbsp Gingerbread Syrup
Top the coffee with gingerbread cream. Sprinkle with cinnamon powder if desired and serve immediately!
Notes
Using fresh ginger and fresh spices are highly recommended as it has an impact on the flavour.
Grated ginger infuses its flavour into the syrup much quicker. If using ginger slices, allow it to simmer for 10 minutes after bringing the mixture to boil so that the flavours can be properly infused.
Feel free to play around with other warm spice combinations as well. For instance, the addition of star anise and/or orange peels have been a common pick too. Depending on your personal taste, adjust the amounts and add/remove ingredients to find that perfect sweet spot for yourself.