Vanilla Ginger Bread Latte
Festive mood: unlocked. Vanilla Ginger Bread Latte combines sweet vanilla, spiced gingerbread, and creamy goodness into one seriously crave-worthy drink. The perfect companion for all your holiday moments
FEATURED PRODUCTS
| • Salted Caramel Brulee • | |
| 100g | Granulated sugar |
| 100g | A pinch of flaky sea salt |
| • Gingerbread Latte • | |
| 170g | ICEHOT All-Purpose Creamer Concentrate |
| 20g | Pure maple syrup |
| 10g | Molasses |
| 1g | Ginger powder |
| 1g | Cinnamon powder |
| 7-8g | Vanilla extract (liquid) |
| 2 pods (200-220 g hot water) | Coffee |
| Whipped ICEHOT All-Purpose Creamer Concentrate for foaming on top |
- Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns into a golden caramel, approximately 8 minutes. Remove from heat and carefully pour the caramel onto the prepared baking sheet. Spread it in a thin, even layer and sprinkle with flaky sea salt. Allow it to sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
- In a medium pot, combine ICEHOT All-Purpose Creamer Concentrate, maple syrup, molasses, ginger, cinnamon, and a pinch of salt. Bring the mixture to a simmer, heating until it becomes steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from heat.
- Divide the espresso between 2-3 cups. Pour the gingerbread milk over the espresso. Top each cup with whipped ICEHOT All-Purpose Creamer Concentrate and a sprinkle of salted caramel brûlée.