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Starbucks Gingerbread Latte

Diane Schmidt

GINGERBREAD SYRUP

  • 1/4 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup water
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

COPYCAT STARBUCKS GINGERBREAD LATTE

  • 3 tablespoons Gingerbread Syrup
  • 2 shots espresso
  • 3/4 cup 2% milk
  • fresh grated nutmeg
  • whipped cream optional

INSTRUCTIONS

GINGERBREAD SYRUP

  1. In a medium size saucepan, combine the ingredients.  Heat over medium heat, stirring until combined.
  2. Bring to a slow boil, reduce the heat and simmer for 5 minutes – stirring occasionally.
  3. Transfer to a heat proof storage container.  Shake well before each use to redistribute the spices.

COPYCAT STARBUCKS GINGERBREAD LATTE

  1. In a large coffee cup, add two shots of espresso.  Stir in 3 tablespoons of Gingerbread Syrup and top with frothed milk.
  2. Scoop the foam of the frothed milk onto the top of the latte.  Freshly grate nutmeg over the foam.