I have to admit that one of my favorite parts of the holiday season is the annual offering of the Starbucks’ Gingerbread Latte. It’s like the world’s greatest regift of the Holiday Season. No doubt it will be out soon but I want it now. For those of you who just can’t wait, or love the taste of ginger year-round, here is a recipe for you. It may not be exact but it’s close. You will need an espresso machine for this but they aren’t expensive. Especially not compared to a $4.50 cup of coffee several times a week for a month.
The Gingerbread Simple Syrup (makes enough for 7 lattes)
2 cups water
1 1/2 cups sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Combine everything in a medium saucepan and bring to a boil. Reduce heat and allow mixture to simmer for 15 minutes. Remove from heat and place in a container with a lid.
To make a Gingerbread Latte:
Make 1/2 cup of espresso (a double shot). Steam and froth 8 oz. of milk (most espresso machines do this. If yours doesn’t, just heat milk in microwave).
Put 1/4 cup Gingerbread Simple Syrup in a cup, followed by espresso and steamed milk. Top with whipped cream and freshly grated nutmeg.