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Starbucks Gingerbread Latte Recipe
Starbucks Gingerbread Latte
By Todd Wilbur

Recipe Type: Drink
Calories: 210
Cook Time: 20 minutes
Recipe Rating: 4.4 (7 reviews)

As the holidays come around, so too does this incredible latte from Starbucks. Into the coffee houses basic latte recipe go a few pumps of special gingerbread-flavored syrup, and we soon experience the combined sensation of munching on a gingerbread cookie while sipping hot, milky java. Nice! To recreate the experience at home for the holidays at mere fraction of the cost of the real thing, all we have to do is make our own gingerbread syrup with a few common ingredients. When the syrup is done, simply brew some espresso in your espresso machine, steam some hot milk, and throw it all in a cup. Top off your latte with whipped cream and a dash of nutmeg as they do at the store, and you'll fool anyone with this hot little clone. By the way, this recipe is for a single grande-size latte but you'll have enough syrup for as many as seven drinks.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
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

1. Make the gingerbread syrup by combining the 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.

2. Bring the mixture to a boil, then reduce the heat and simmer the syrup uncovered for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.

3. 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.  

4. 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.

5. Top off the drink with a dollop of whipped cream and a sprinkle of nutmeg.

Makes 1 grande latte (16 ounces).

Perfect half sweet full flavour
Submitted on: 12/16/13
This matches any gingerbread latte out there plus I get the benefit of making a half sweet but not miss out on the flavour by halving the sugar called for. I drizzle mine with a slightly thinned molasses. Yum.
Love it!
Submitted on: 11/10/13
This tastes great! I actually like it better than SB! I used coconut sugar in place of the granulated sugar.
Submitted on: 05/04/13
I came to New York over new years and christmas and I really enjoyed the gingerbread latte. I tried out this recipe and am soooo happy. Fabulous drink, thank you so much !
Submitted on: 12/15/09
I thought this was better than starbucks...loved it. Starbucks always has a dirty after taste to me and all my friends. They were so happy when I made this for them at a Christmas Party.
Submitted on: 12/22/06
This is really good. It tastes almost exactly like the Starbucks Gingerbread Latte. To me though, the ginger was a little strong, so next time I'll put less ground ginger in the syrup.
Submitted on: 12/19/05
Although it doesn't taste quite the same it is really good. I think Craig (the "one year barista") is too harsh with his all mighty 2 star rating.
Submitted on: 08/15/05
I am a one year Starbucks Barista, and after making several of gingerbread lattes, this recipe doesn't come close. Just the fact that the quality job Starbucks does to it's coffee, and it's fresh beans, nothing can come even close. The order in which it is supposed to be made is first, you'd add the pumps of gingerbread syrup. Secondly, you add the espresso shots into the cup, lastly you pour 170 degree steamed milk into the cup. This makes a successful and acceptable Gingerbread Latte.