Step 1:
For the gingerbread batter:
100g Soft brown sugar
50g Muscovado sugar
330g Vanilla ice cream
160g Warmed salted butter
1 heaped tsp Ginger powder
1 heaped tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
1/8 tsp Clove
Whisk all the ingredients for the gingerbread batter together.
Step 2:
Pre warm your glass with hot water and discard before building you drink.
Step 3:
Add your Renais and batter to your glass then top with boiling water. Give a gentle stir and garnish with a cinnamon stick. Get comfy and enjoy.
