Gingerbread Cold Brew Swirl

Prepare the Spiced Cold Foam

1. In a small jug or frothing pitcher, combine the double cream, whole milk, half of the gingerbread syrup (10ml), ground cinnamon, and ground ginger.
2. Froth with a handheld milk frother or whisk vigorously for 15 to 20 seconds until lightly thickened and aerated into a pourable, velvety soft cold foam.

Build the Drink

1. Fill the highball glass three-quarters full with fresh ice cubes.
2. Pour in the cold brew coffee and stir in the remaining 10ml of gingerbread syrup until well combined.
3. Gently pour the spiced cream cold foam over the back of a spoon onto the top of the coffee, letting it slowly drift down the sides to create dramatic swirling ribbons.
4. Finish with the garnish and serve immediately.