Nothing beats a warm beverage on a brisk day, and I'm always eagerly waiting for the seasonal drinks to return to coffeehouse menus.

After we found the perfect Pumpkin Spice Latte recipe to try at home, the search was on for my personal favourite - the Gingerbread Latte.

This recipe is not only an almost perfect replica of the Starbucks version, it uses simple ingredients you probably already have on hand.


Espresso coffee (or extra strong drip coffee)
Milk
Whipped cream (optional)

Gingerbread Syrup (makes 2-2¼ cups of thin syrup)
2 c water
1½ c white granulated sugar
3 tsp ground ginger
½ tsp ground cinnamon
½ tsp vanilla extract


Combine all syrup ingredients in a pot. 


Bring to a boil, stirring frequently.  The mixture will be foamy with a light brown colour.

Once the mixture has boiled, turn back the temperature and allow to simmer uncovered for about 15 minutes, stirring occasionally.  The liquid is now a darker glassy brown with a thin syrupy texture that "pulls" slightly when you lift your utensil out.  Remove from heat.


Steam and froth your desired quantity of milk (usually ½ cup worth).  I used a cappuccino machine, but you can use a manual frother (eg. Bodum) or do it by hand - shake a half filled sealed cup of milk vigorously and then heat in your microwave.  You are aiming for a fine textured foam, not large bubbles.

Brew a double shot of espresso (or extra-strong regular coffee) and pour into a tall mug.  It should be no more than half full to allow enough space for the syrup and the steamed milk to follow.

Pour ¼ cup of gingerbread syrup into your coffee (or more, according to taste).  Add steamed milk - first by allowing the heated liquid milk to flow into the cup, and then topping with a healthy dollop milk foam using a spoon.  If desired, add whipped cream (not pictured).


Dust your latte with cinnamon, nutmeg, or chocolate shavings to taste.  Done!

Refrigerate the remaining gingerbread syrup in a closed jar, remembering to warm the syrup to room temperature or hotter before using in your next latte (or it will make your beverage cooler than you'd like).

Tip: Try substituting with Splenda or Truvia for a low-calorie version, but take care to adjust your quantities - the sweetening power is stronger than regular sugar.

*recipe adapted from RecipeCircus.com