Ingredients for Tsr Version Of Starbucks Gingerbread Latte By Todd Wilbur
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How to Make Tsr Version Of Starbucks Gingerbread Latte By Todd Wilbur
- In a small saucepan, combine 1 cup water, 1 cup granulated sugar, 1/2 cup molasses, 1/4 cup packed light brown sugar, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of ground allspice.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the syrup slightly thickens.
- Remove from heat and let the syrup cool completely.
- Once cooled, store the syrup in an airtight container in the refrigerator. This makes more syrup than needed for one latte; use the excess for future drinks.
- Brew your espresso shots (amount depends on your preference, typically 1-2 shots).
- Steam your milk (about 1 cup) until frothy and hot.
- Pour the espresso into your mug, followed by the steamed milk.
- Add 2 tablespoons of the gingerbread syrup to the latte and stir gently.
- Enjoy your delicious homemade Starbucks Gingerbread Latte!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1199g
Fat
28g
Carbs
105g
