- Preparation and cooking time
- Serves 4
- STEP 1
Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
- STEP 2
Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
- STEP 3
Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.