Copycat Starbucks Gingerbread Latte
I recently read that Starbucks wasn’t offering its gingerbread latte this year and that so many people were disappointed. I didn’t know whether to be disappointed or not as I had never had the opportunity to try the latte. Copycat Starbucks gingerbread latte recipe to the rescue!
Since I’ve never tasted the original Starbucks version, I can’t give you any feedback on how this copycat gingerbread latte compares. What I can tell you is that I can’t imagine the original latte tasting better than this one does! Hubby, who isn’t a fan of what he calls “foof” drinks, was skeptical when I offered to make him a mug of this delicious concoction. (I knew I’d have no problem finishing it if he turned his nose up at it.) One sip made him a gingerbread latte believer, and I was somewhat disappointed that I couldn’t finish it for him, lol!
As long as you don’t mind making the gingerbread syrup which takes just under a half hour (with only about 10 minutes active time), the rest is super easy. Even if you don’t have a milk frother, you can just shake up some steamed milk in a jar to get the bubbles you need.
The first time I made this, I halved the recipe–boy, was that ever a mistake. The directions say that the gingerbread syrup will keep in the refrigerator for up to two weeks. Hah! I’d be surprised if it lasted a fraction of that time.
Copycat Starbucks Gingerbread Latte
Ingredients for the Gingerbread Syrup
- 2 cups light brown sugar
- 2 cups water
- 2 tbl. molasses
- 1-inch piece of ginger root, peeled and diced
- 2 cinnamon sticks
- 1 tsp. allspice berries
- 1/2 tsp. black peppercorns
- 1/2 tsp. ground nutmeg
- 6 cloves
Ingredients for the Gingerbread Latte
- 3 tbl. gingerbread syrup
- 2 tbl. espresso
- 1/4 tsp. vanilla extract
- 1/3 cup whole milk, steamed
- Whipped cream for topping, optional
- Ground nutmeg, for garnish
Directions
Making the Syrup
Pour all of the syrup ingredients except for the cinnamon sticks into a 2-quart, heavy-bottomed saucepan and set over medium-high heat. Stir until the sugar has completely dissolved, then add the cinnamon sticks.
Bring the syrup to a boil, then turn the heat to low and simmer uncovered for about 20 minutes, or until the syrup has thickened to a maple-syrup like consistency and has a spicy flavor. Mine was perfect at 20 minutes.
Remove from the heat and pour through a sieve to strain out the whole spices. Pour into a glass jar, let cool to room temperature, then seal tightly and refrigerate for up to 2 weeks. You should have around 2 cups of syrup.
Making the Latte
Pour the espresso, gingerbread syrup, and vanilla extract into an 8-ounce glass mug. Stir until well combined.
Steam the milk in the microwave or in a saucepan, then froth the milk with a frother until thickened and doubled in volume. Pour the frothed milk into the coffee mixture. Top with whipped cream if desired, sprinkle freshly grated nutmeg on top, and enjoy immediately.
Notes
I love my milk frother as it’s very easy to use and quite affordable. If, however, you don’t own one, froth the milk by plunging a French press up and down or shake the milk vigorously inside of a mason jar.
Source: A recipe from Savor the Flavour