Prep 10 mins
Cook 20 mins
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 www.TopSecretRecipes.com
- 473.18 ml water
- 354.88 ml granulated sugar
- 12.32 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml vanilla extract
- 118.29 ml fresh espresso
- 226.79 g milk, steamed (with a little foam)
- whipped cream
- ground nutmeg
- 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.
- 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.
- 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.
- 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.
- Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
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.
This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)
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!