Gingerbread Latte Starbucks Clone
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)
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.
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.
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 themicrowave if your machine does not foam and steam milk.
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.
Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
Pairs Well With
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