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Close-up of a layered iced coffee drink, a Starbucks Secret Menu Drinks copycat, topped with whipped cream and spice.

Starbucks Christmas Gingerbread Latte Copycat

This recipe makes a homemade version of the Starbucks Gingerbread Latte. It combines espresso, steamed milk, and a homemade gingerbread syrup for a spiced coffee drink.
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Prep Time 5 minutes
Cook Time 10 minutes
Syrup Cooling Time 5 minutes
Total Time 20 minutes
Servings: 1 latte
Course: Beverage
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Syrup
  • 1/2 cup Water
  • 1/2 cup Granulated sugar
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1 tsp Molasses
For the Latte
  • 2 shots Espresso (or 1/4 cup strong coffee)
  • 1 cup Milk of choice Dairy or non-dairy
  • 2 tbsp Gingerbread Syrup Adjust to taste
  • 1 pinch Whipped cream For topping
  • 1 dash Ground nutmeg For garnish

Equipment

  • Small saucepan
  • Espresso maker or strong brewed coffee
  • Milk frother or steaming wand

Method
 

  1. Make the gingerbread syrup: Combine water, sugar, ginger, cinnamon, and cloves in a small saucepan over medium heat. Stir until the sugar dissolves.
  2. Bring the mixture to a simmer, then reduce the heat to low. Stir in the molasses. Let it simmer gently for 5 minutes, stirring occasionally.
  3. Remove the syrup from the heat. Strain the syrup through a fine-mesh sieve into a jar to remove any spices. Let the syrup cool for about 5 minutes.
  4. Prepare your espresso or strong coffee and pour it into your serving mug.
  5. Add 2 tablespoons of the cooled gingerbread syrup to the espresso and stir to combine.
  6. Steam or froth the milk until hot and foamy. Pour the steamed milk over the coffee mixture.
  7. Top the latte with whipped cream and a dash of ground nutmeg before serving.

Notes

You can store leftover gingerbread syrup in an airtight container in the refrigerator for up to two weeks. If you prefer a sweeter drink, add more syrup to taste.