Begin by pouring a tablespoon of toffee syrup into your gingerbread cup
Grind 18grams of coffee into your basket and extracting 30grams of coffee out at 28 seconds
Place your cup underneath your portafilter and extract your coffee over the top of the toffee syrup.
Once you've finished extracting your shot, make sure you give it a good stir to combine the espresso and syrup.
For the nut milk we recommend MILKLAB Almond Milk.
Steam or heat your milk and pour your milk into your cup on top of the combined syrup and espresso.
Try your hand at pouring some fancy latte art to impress your guests!
As usual, we recommend finishing your drink before you eat your cup.