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Starbucks Copycat Gingerbread Latte

Gingerbread Latte (Starbucks Copycat)

5 from 4 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Serving

Description

A copycat Starbucks gingerbread latte made with homemade gingerbread syrup — brown sugar, molasses, fresh ginger, and warm spices. Includes hot, iced, Ninja Creami, and Ninja Slushi versions.

Ingredients 

Gingerbread Syrup

  • 1 cup brown sugar, packed
  • 1 cup water
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon fresh ginger, sliced (or 1 teaspoon ground ginger)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla extract

Gingerbread Latte

  • 2 tablespoons gingerbread syrup, from above
  • ½ cup strong brewed coffee or 2 shots espresso
  • ⅔ cup milk
  • ¼ cup whipped cream, optional
  • ⅛ teaspoon ground nutmeg, for topping
  • 1 cinnamon stick, for garnish, optional

Instructions

  • Make the syrup. Combine brown sugar, water, molasses, ginger, cinnamon, nutmeg, and cloves in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 5 minutes. Reduce heat to low and simmer 5 to 10 minutes more until slightly thickened.
  • Finish the syrup. Remove from heat, stir in vanilla, and cool 15 minutes. Strain through a fine mesh sieve into a jar. Refrigerate up to 2 weeks.
  • Build the latte. Brew coffee or pull espresso directly into a mug. Stir in 2 tablespoons of gingerbread syrup until fully dissolved.
  • Froth the milk. Warm milk to about 150°F — steaming, not boiling — then froth until creamy.
  • Combine and serve. Pour frothed milk over the coffee, spoon foam on top, and finish with whipped cream, grated nutmeg, and a cinnamon stick.

Equipment

  • Small Saucepan
  • Fine mesh strainer
  • Milk Frother
  • Ninja Creami (for the frozen version)
  • Ninja Slushi (for the slush version)

Notes

  • One pump of Starbucks syrup equals about ½ tablespoon. A grande used 4 pumps, or 2 tablespoons.
  • Ninja Creami: whisk 1 cup milk, ⅓ cup cooled coffee, 3 tablespoons syrup, and 2 tablespoons heavy cream in a pint. Freeze flat 24 hours. Spin on LITE ICE CREAM (or FRAPPE on the Deluxe), then RE-SPIN with a splash of milk.
  • Ninja Slushi: combine 3 cups cold brew, 1 cup milk, and ½ cup syrup. Run SLUSH or MILKSHAKE. Do not reduce the syrup — the machine needs the sugar content to freeze correctly.
  • Do not overheat the milk. Above 160°F the foam collapses and the milk tastes cooked.

Nutrition

Serving: 1ServingCalories: 1249kcalCarbohydrates: 296gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 184mgPotassium: 1265mgFiber: 3gSugar: 287gVitamin A: 384IUVitamin C: 1mgCalcium: 555mgIron: 4mg