The flavours of gingerbread and maple syrup intermingle with the velvety smoothness of milk foam and the intensity of an Espresso Grand Cru. Give in to this indulgent temptation!
- Boil the milk in a saucepan and dissolve the gingerbread in the milk
- Then add the maple syrup and stir well
- Pour the mixture into an Espresso cup and then prepare an Espresso in the same cup
- If desired, top with milk froth, prepared using the Aeroccino milk frother
- Serve immediately.
Accessories for this recipe
Glass Expresso Cup & Black Saucer
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