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Easy Copycat Starbucks Gingerbread Latte Recipe

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This cozy copycat Starbucks gingerbread latte is made with a homemade gingerbread syrup that has a deep, molasses-y richness. It comes together in under 10 minutes and is perfect for cozy mornings or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) unsulphured molasses
  • 1 tablespoon (about 15 g) fresh ginger, peeled and thinly sliced
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) strong brewed espresso or strong coffee
  • 1 cup (240 ml) milk of choice (whole milk or oat milk recommended)
  • Whipped cream (for topping, optional)
  • Ground cinnamon or gingerbread spice blend (for garnish)

Instructions

  1. Make the gingerbread syrup: In a small saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, 1/4 cup molasses, and the sliced fresh ginger. Stir gently to combine. Place over medium heat and bring to a gentle simmer (small bubbles around the edges), about 3-4 minutes.
  2. Add the spices: Once simmering, stir in 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg, and a pinch of black pepper. Reduce heat to low and let simmer gently for 5 minutes, stirring occasionally.
  3. Remove from heat and add vanilla: Take the saucepan off the burner and stir in 1 teaspoon vanilla extract. Let cool for 2-3 minutes.
  4. Strain the syrup: Pour the syrup through a fine-mesh strainer into a glass jar. Press on the ginger slices with the back of a spoon to extract all the flavor. Discard solids. Let cool completely before sealing. Syrup keeps in the fridge for up to 2 weeks.
  5. Brew your espresso or coffee: While the syrup cools, make 1 cup of strong coffee or 2 shots of espresso. If using a drip coffee maker, use twice the amount of coffee grounds.
  6. Heat and froth the milk: Warm 1 cup of milk in a small saucepan over medium heat until steaming (about 2-3 minutes). Do not let it boil. Froth the warm milk until doubled in volume with thick, creamy foam.
  7. Assemble the latte: In your mug, combine 2 tablespoons of the gingerbread syrup with the hot espresso or coffee. Stir well. Pour the frothed milk over the top, holding back the foam with a spoon, then spoon the foam on top.
  8. Garnish and serve: Top with whipped cream if desired, and dust with a pinch of cinnamon or gingerbread spice blend. Serve immediately.

Notes

Let the ginger sit with the molasses for about 5 minutes before adding water and sugar to deepen the flavor. Keep the syrup at a gentle simmer to avoid burning. The syrup can be made ahead and actually tastes better on day two or three. Start with 2 tablespoons of syrup; you can always add more. For dairy-free, use oat milk (froths best). For an iced version, pour syrup and coffee over ice and add cold milk.

Nutrition

Keywords: copycat Starbucks gingerbread latte, gingerbread latte, homemade gingerbread syrup, holiday coffee drink, easy latte recipe

Find it online: https://coracooks.com/easy-copycat-starbucks-gingerbread-latte-recipe/