Flavoured latte or dirty prosecco?

I'm not usually a fan of flavoured coffee but I do like the odd gingerbread soya latte during the festive season. Having one the other day reminded me of other uses for these syrups. For years my friends Jan and Dave used to have a party on Christmas Eve and I used to be in charge of the Christmas Eve Cocktail. We had some strange and wonderful connoctions during that time. Most memorable were Ginger Imps which were whisky and chilli based and a Christmas Pudding Martini which involved soaking chunks of pud in sambuca and then setting it alight (and almost the table too!) One of the easiest and most popular I remember was just putting a shot of gingerbread coffee syrup into a glass of prosecco.

I got this one from Nigella and googling this to check found that she got the idea from an Italian tradition of adding campari to prosecco for Prosecco Sporco which translates as dirty prosecco. At the moment branches of Costa Coffee are selling sets of 5 x 50ml bottles of syrups for £5.95. They make good Christmas presents or Secret Santa gifts. Flavours are caramel, vanilla, hazelnut, gingerbread and cinnamon and I'm sure lots of fun could be had with them in cocktails as well as coffee.


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