Ingredients:
2 cups water
1 1/2 cups granulated sugar
6 1/2 - 7 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
whipped cream
ground nutmeg
Directions:
1 1/2 cups granulated sugar
6 1/2 - 7 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
whipped cream
ground nutmeg
Directions:
1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.
4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
Ingredients (For Gingerbread Syrup)
Once cooled you can store the syrup in a tupperware or bottle in the fridge for about 2 months. Shake well before using after the syrup has been refrigerated.
Ingredients (For Gingerbread Latte, Makes 1 Serving)
*I realize that a “latte” is technically steamed milk + espresso, but I don’t have an espresso machine. If you’re lucky enough to have one I imagine you could increase the amount of milk and use a shot or two of espresso instead of coffee. :)
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.
4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
Homemade Starbucks Gingerbread Latte
Ingredients (For Gingerbread Syrup)
- 2 cups water
- 1 1/2 cups granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Directions
Combine the water, sugar, ginger and cinnamon in a medium saucepan and bring to a boil, whisking constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat when the syrup has thickened somewhat. Stir in vanilla extract and allow to cool slightly before using.Once cooled you can store the syrup in a tupperware or bottle in the fridge for about 2 months. Shake well before using after the syrup has been refrigerated.
Ingredients (For Gingerbread Latte, Makes 1 Serving)
- 1/2 cup milk
- 8 oz coffee*
- 3-4 tablespoons gingerbread syrup (according to taste)
- Whipped cream
- Ground cinnamon
Directions
Pour milk into your coffee mug. Stir the syrup and add desired amount to mug. Heat milk-syrup mixture in the microwave until hot, about 1 minute. Pour in brewed coffee (I just stick my coffee mug under my Keurig at this point and hit the 8oz setting). Top with whipped cream and a sprinkle of ground cinnamon.*I realize that a “latte” is technically steamed milk + espresso, but I don’t have an espresso machine. If you’re lucky enough to have one I imagine you could increase the amount of milk and use a shot or two of espresso instead of coffee. :)
