Starbucks Gingerbread Latte Recipe


2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
whipped cream ground nutmeg
starbucks coffees


Prepare the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
Remove the syrup from the heat and cover.
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.
Add 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup of the gingerbread syrup, followed by the steamed milk. Stir.
Top with a dollop of whipped cream, and a sprinkle of nutmeg. Serves 1 (or two small mugs)

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