Gingerbread Latte
This warm and creamy Starbucks copycat gingerbread latte is made with espresso, steamed milk, sweet gingerbread syrup, whipped cream, and a dusting of nutmeg.
Ingredients
- 2 shots espresso or ½ cup strongly brewed coffee
- 2 tbsp gingerbread syrup
- 1 cup milk
- whipped cream for topping
- ground nutmeg or cinnamon, for topping
Instructions
- Brew two shots of espresso and pour them into a large coffee mug.
- Add the gingerbread syrup to the hot espresso and stir until completely combined.
- Pour the milk into a small saucepan. Warm it over medium-low heat until steaming, but do not allow it to boil.
- Froth the warm milk with a handheld milk frother until it is creamy and lightly foamed.
- Pour the warm milk into the gingerbread espresso, holding back the foam with a spoon.
- Spoon the remaining milk foam over the latte.
- Top with whipped cream, if desired.
- Sprinkle with nutmeg or cinnamon and add a small drizzle of gingerbread syrup. Serve immediately.
Notes
- Start with one and a half tablespoons of gingerbread syrup if you prefer a less sweet latte.
- Oat milk is the best dairy-free option for a rich, creamy texture.
- To make an iced version, stir the syrup into hot espresso, let it cool briefly, and pour it over a glass filled with ice and cold milk.
- Nutrition will vary depending on the milk, syrup, and toppings used.