Gingerbread Latte
Ingredients
- Double Espresso
- 200ml Milk
- 16ml of Gingerbread Syrup
- Whipped Cream
- Devon Toffee Drizzle
Method
- Add grounds to portafilter
- Extract double espresso
- Steam milk
- Add DVG Gingerbread Syrup to double espresso
- Combine steamed milk with double espresso
- Top with whipped cream
- Decorate with a dusting of cinnamon
