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    You are in: Home / Recipes / TSR Version of Starbucks Gingerbread Latte by Todd Wilbur Recipe
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    TSR Version of Starbucks Gingerbread Latte by Todd Wilbur

    TSR Version of Starbucks Gingerbread Latte by Todd Wilbur. Photo by NorthwestGal

    1/4 Photos of TSR Version of Starbucks Gingerbread Latte by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    blgpts's Note:

    I found this recipe online several different places, and it IS a very good recipe. If you don't want to use the syrups called for in other recipes, make your own! When the syrup is done, brew the espresso, steam some hot milk, and continue with your latte. It's simple, it's delicious, and inexpensive. No hard to find syrups. Preparation time is a guess and probably takes less time then stated. Note: Please note! The recipe makes more syrup then called for. Please use only the amount called for. Put the rest in the refrig and use it later.Also, the stuff starbucks uses is obviously different from homemade, so use the amount called for. From

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    Units: US | Metric


    1. 1
      Make the gingerbread syrup by combining 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. 2
      Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
    3. 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. 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. 5
      Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.

    Ratings & Reviews:

    • on January 09, 2009


      Oh, what a totally scrumptious coffee experience. I picked this recipe because most of the gingerbread latte recipes on Zaar call for the bottled gingerbread syrup, which I don't have in my pantry right now. So I tried this recipe, because it calls for making your own gingerbread syrup. I will definitely make this again and again and again. Just one observation though ... the recipe states that it's for one serving (which the nutritional facts are based on 1 serving). While the latte ingredients (espresso and milk) are enough for one serving, the syrup ingredients on the other hand make 1 3/4 cups of gingerbread syrup, which according to the recipe instructions, would be enough for 7 gingerbread lattes (i.e., 1/4 syrup for each latte). That's not a big deal, but anyone watching their calorites might want to consider that.

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    • on March 22, 2011

      This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)

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    • on March 04, 2011


      Love this recipe! So many gingerbread latte recipes use store bought gingerbread syrup. I was glad to find one I could make with ingredients I already have.

      I keep it in a squirt bottle in my fridge and use 2-3 tbsp of syrup for each cup of coffee. Syrup won't spoil because of it's high sugar content. But it gets used up pretty quickly anyway!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for TSR Version of Starbucks Gingerbread Latte by Todd Wilbur

    Serving Size: 1 (1145 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1343.9
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 5.7 g
    Cholesterol 34.1 mg
    Sodium 155.1 mg
    Total Carbohydrate 315.8 g
    Dietary Fiber 1.3 g
    Sugars 299.8 g
    Protein 8.6 g

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