Published: 28 November 2016
It’s the most wonderful time of the year… when the festive drinks are back on the menu at your favourite coffee shop! If you’re anything like us, you’ll want to work your way through every option on the menu but it’s quite an expensive habit to have (trust us). There is another way however to get that festive drink fix for less. Make your own at home! It’s surprisingly easy. You’ll just need to stock up on a few additions to your home barista.
Here are some of our favourite recipes and we’ve even included a couple of edible treats. You know, the ones that always catch you out while you queue at the counter. Enjoy!
Gingerbread Latte – Serves 1
You will need
1-2 shots of espresso coffee
2 tbsp gingerbread flavoured syrup
120ml steamed milk
Top with
Whipped cream
A pinch ground nutmeg
A pinch ground cinnamon
1/2 tsp vanilla powder
Here’s how
Combine the espresso with the gingerbread syrup in your favourite mug. Add the frothy milk. Top with a swirl of whipped cream and finish with a dusting of nutmeg, cinnamon and vanilla. Delicious!
Top tip!
Don’t have a milk steamer? That’s no problem. Pour your measure of milk into a microwavable jar with a lid. Give it a good shake until frothy bubbles form (about 30 seconds). Next, remove the lid and place the jar in the microwave. Heat for about 30 seconds and hey presto!
Toffee Nut Latte – Serves 1
You will need
1-2 shots of espresso coffee
2 tbsp toffee nut syrup
120ml steamed milk
Top with
Whipped cream
Chopped nuts
Chopped toffee or fudge
Here’s how
Combine the espresso and the toffee nut syrup in a mug. Now add in the steamed milk. Top with whipped cream and a sprinkle of nuts. For that extra special finish top with a few cubes of toffee or fudge.
Salted Caramel Cappuccino - Serves 1
You will need
1-2 shots of espresso coffee
2 tbsp caramel syrup
A tiny pinch of sea salt
120ml steamed milk
Dust with
Cocoa
Edible glitter
Here’s how
Steam the milk, caramel syrup and sea salt together and pour into a mug, leaving a little of the frothy milk in the jug. Now add the espresso over the milk. Spoon the remaining milk on top. Dust with cocoa and for a touch of sparkle, some edible glitter. It would be rude not to!
Chocolate orange – Serves 1
You will need
150ml milk
50ml double cream
zest of ½ orange
50g dark chocolate, chopped
25ml orange liqueur (optional)
Top with
Whipped cream
Grated orange zest
Grated dark chocolate
Here’s how
Combine the milk, double cream and orange zest in a pan and bring to a simmer. Sieve the mix into a jug to remove the zesty bits. Pour the milk back into the pan and add the chocolate, stirring until it’s all glossy and melted. For a grown up version add a splash of orange liqueur. Pour into a mug and indulge.
After dinner mint hot chocolate – serves 1
You will need
150ml milk
50ml double cream
50g dark mint chocolate, chopped
Top with
Whipped cream
After dinner mint, cut diagonally
Here’s how
Combine the milk and cream in a pan and bring to a simmer. Add the dark mint chocolate, stirring until it’s all glossy and melted. Pour into a mug and top with whipped cream and an after dinner mint sliced in half.
Black Forest hot chocolate – Serves 1
You will need
150ml milk
50ml double cream
50g dark chocolate, chopped
Black forest or cherry syrup
Top with
Whipped cream
Grated dark chocolate
A cherry
How to
Combine the milk and cream in a pan and bring to a simmer. Add the dark chocolate, stirring until melted. Add a dash of flavoured syrup (cherry or black forest) and stir through. Pour into a mug and finish with whipped cream, grated chocolate and of course, a cherry on top.
Sweet treats
Gingerbread – Serves 20
Prep time - 30mins to 1 hour
Bake time – 10 to 30 mins
The perfect accompaniment to your gingerbread latte.
You will need
350g plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g butter
175g light soft brown sugar
1 egg
4 tbsp golden syrup
To decorate
Icing sugar
Sprinkles
How to
1. Sift the flour, bicarb, ginger and cinnamon into a food processor. Mix with the butter until it forms a breadcrumb texture and then add the sugar
2. Beat the egg and golden syrup together. Add into the processer and pulse until the mix clumps together. Tip out the dough, knead a little until smooth and then wrap in cling film and refrigerate for 15 mins
3. While the gingerbread chills, preheat the oven to 180C and line two baking tray with greaseproof paper
4. Roll the dough out to a thickness of 0.5 cm on a lightly floured worktop. Cut out your gingerbread people and place in the lined baking trays
5. Bake until lightly golden brown. Leave on the tray for 10 mins to firm up and then transfer to a cooling rack. Combine icing sugar and water until it reaches your desired consistency. Spread on the cookies and top with festive sprinkles
Cornflake buns - Makes 12
Super easy but delicious.
You will need
50g butter
100g milk or dark chocolate, broken into chunks
3 tbsp golden syrup
100g Cornflakes
To decorate
Festive sprinkles
edible glitter
1. Put the butter, chocolate and golden syrup in a pan and melt over a low heat
2. Allow to cool a little and then combine with the cornflakes. Mix well and spoon in to 12 festive bun cases placed in a muffin tray
3. Refrigerate until set and then top with your favourite festive sprinkles. So easy but delicious nevertheless
