A great way to use up leftover syrup from the festive jar of stem ginger. Don’t worry if you don’t have a milk frother; neither do I. Instead, put the warmed milk in a cafetiere and pump the plunger up and down until it doubles in volume. Take out the plunger, and give the jug a tap or two at the base, to knock out big air bubbles and to make the milk denser. Just don’t call it a babyccino, OK?
Milk (full-fat is best)
Stem ginger syrup, to taste
Heat the milk to 60-70C, add syrup and froth (see above). Pour into a glass and serve. If you like, garnish with finely chopped stem ginger.
• Claire Thomson is chef/co-owner of Flinty Red in Bristol, and author of The 5 O’Clock Apron: Proper Food For Modern Families, to be published by Ebury in February 2015.
