• 65g (2 1/2oz) light brown sugar
  • 2 tsp ground ginger
  • 4 black peppercorns
  • 1 small cinnamon stick
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 500ml (17fl oz) milk
  • 200ml (7fl oz) freshly made espresso coffee


  • Put the sugar in a saucepan with 100ml (3 1/2fl oz) water. Heat gently, stirring, until the sugar dissolves. Bring to the boil and stir in the ginger, peppercorns, cinnamon and nutmeg.
  • Turn off the heat and allow to cool completely. Strain through a fine sieve and stir in the vanilla extract.
  • When ready to serve, heat the milk and syrup together in a pan until steaming hot, but not boiling, whisking constantly with a wire whisk as it heats through.
  • Divide the espresso coffee between four mugs or cups and top up with the frothy milk.

Recipe by Tesco realfood


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