Monday, 5 December 2011

Christmas Gingerbread Latte

In the days before Christmas Eve, I imagine spending the day before the big day relaxing, having wrapped and delivered all the presents, dropping off the last of the Christmas cards during a chilly walk and slipping into a hot bubble bath before slumping in front of the TV. Somehow though, it never happens like this. I stand in the kitchen peeling vegetables and baking last minute goodies for the next day. We spend the night frantically wrapping presents, speaking in stressy hushed whispers so as not to wake the children up, and creeping around placing presents under the tree with all the stealth of SAS soldiers. One crackle of paper could wake up the kids and shatter their dreams when they find out it's me who polishes off half the mince pie and pretty much all the brandy we leave out for Father Christmas.



Whatever I'm doing this Christmas Eve, you can bet that I'll be sipping on one of these: a creamy, piping hot gingerbread latte.

Christmas Gingerbread Latte
Ingredients
  • 1 mug semi-skimmed milk
  • 1 and a half teaspoons instant espresso powder
  • 15ml (1 tablespoon) gingerbread syrup
Method

Fill a mug with milk, and place in the microwave for about 70 seconds, by which time it should be hot. Stir in the espresso powder and trickle in the gingerbread syrup. Stir everything to mix well. Add more gingerbread syrup if you want, to taste, but don't add any sugar; the syrup's sweet enough. If you want more heat, stick it back in the microwave for another 20 seconds. Sip carefully, preferably wearing the most Christmassy-looking jumper you can find.