1 heaped tsp ground cinnamon
1 tsp ground ginger
1/2 tsp vanilla paste
180ml coconut cream
30ml spiced rum
100g The Wholefood Pantry Coconut Sugar
1 tbsp The Wholefood Pantry Maple Syrup
2 tsp Golden Latte
1. First make the gingerbread syrup. On a low heat, combine coconut sugar, water, ground cinnamon, ground ginger, and vanilla paste until mixed through. Keep on heat for 10 minutes until it becomes a syrup consistency. Leave to cool, and keep in the fridge until needed.
2. Next, add a little bit of hot water to the Golden Latte and stir to combine.
3. Fill a shaker half way with ice, and add, remaining ingredients along with 120 ml of your Gingerbread syrup.
4. Shake, shake, shake and serve!
To make this a mocktail instead, simply omit the alcohol.