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Starbucks Gingerbread Latte

Recreate the cozy Starbucks gingerbread latte at home with a homemade molasses-based syrup and rich spices for café-quality results in under five minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 lattes
Course: Drinks and Beverages
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Syrup
  • 1/2 cup water
  • 1/2 cup brown sugar packed
  • 1/4 cup molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Pinch of sea salt
For Each Latte
  • 2 shots espresso or 1/2 cup strong brewed coffee
  • 1 cup whole milk
  • 3 tablespoons gingerbread syrup
  • Whipped cream for topping optional

Equipment

  • Small saucepan
  • Whisk or spoon for stirring
  • Measuring cups and spoons
  • Espresso machine or milk frother (optional)
  • Coffee mug
  • Thermometer (optional)

Method
 

  1. Combine water and brown sugar in a small saucepan over medium heat and stir until the sugar dissolves, about 2 minutes.
  2. Add molasses to the pan and whisk until the mixture is smooth and glossy.
  3. Sprinkle in ground ginger, cinnamon, cloves, and nutmeg, then whisk continuously for about 30 seconds to distribute the spices evenly.
  4. Add a pinch of sea salt and stir to combine all ingredients.
  5. Bring the syrup to a gentle simmer for 1 minute, then remove from heat and let it cool to room temperature, about 5 minutes.
  6. Brew two shots of espresso or 1/2 cup of strong brewed coffee while the syrup cools.
  7. Heat milk to 150–155°F and froth using a milk frother or steamer, or heat in a saucepan until steaming.
  8. Add 3 tablespoons of gingerbread syrup to the hot espresso and stir to combine.
  9. Pour the hot frothed milk over the espresso and syrup, holding back the foam and pouring steamed milk first, then topping with foam.
  10. Top with whipped cream and drizzle with extra gingerbread syrup if desired.

Notes

Prepare the syrup ahead and store in the refrigerator for up to three weeks. Shake or stir before using.