This Gingerbread Latte recipe uses a homemade gingerbread syrup that you can store in the fridge, which makes it easy to flavor your coffee whenever you like.
Combine the water, sugar, ginger and cinnamon in a medium saucepan and bring to a boil, whisking constantly.
Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.
Remove from heat when the syrup has thickened somewhat. You want a thick put pourable syrup.
Stir in vanilla extract and allow to cool slightly before using.
Once cooled you can store the syrup in a tupperware or bottle in the fridge for about 2 months. Stir or shake well.
Pour milk into your coffee mug. Stir the syrup and add desired amount to mug.
Heat milk-syrup mixture in the microwave until hot, about 1 minute.
Pour in brewed coffee and stir. Taste and adjust sweetness if needed.
Top with whipped cream and a sprinkle of ground cinnamon. You can also add gingerbread sprinkles if you like.
Keywords: starbucks gingerbread latte