- Gingerbread Mocha.jpg (30.74 KiB) Viewed 254 times
Takes: 10 minutes
Serves: 2
No nutritional information available.
Ingredients
- 3 tsp instant coffee
- 2 tsp cocoa powder (or use a hot chocolate powder)
- 2 tsp ginger or gingerbread syrup
- 250ml milk (or use a dairy-free alternative)
- Whipped cream or frothy milk, for topping
- Ginger biscuits, whole and crumbled, to decorate
Method
1. Put the coffee, cocoa powder and ginger syrup into a large heatproof jug and pour over 200ml boiling water. Stir thoroughly to dissolve.
2. Heat the milk in a small saucepan over a medium heat until almost boiling. Or heat in a microwave, in bursts, until hot. Pour the milk into the jug with the coffee mixture and stir.
3. Divide the mixture between 2 heatproof glasses or mugs and top with whipped cream or frothy milk. Decorate with whole and crumbled ginger biscuits. Serve straight away.
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