These indulgent, sweet lattes start with a gingerbread spiced sugar syrup. Add a measure of brandy to each mugful for the ultimate warming winter drink.
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.
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