Gingerbread Latte | Starbucks Copycat
This gingerbread latte tastes just like the Starbucks holiday favourite! Spice up the cold season with a heartwarming latte that is so easy to make in the comfort of your own home. But, if you're feeling a little edgy, you can try this iced or blended as a frappe. Whichever way you prefer, we've got you covered.
Equipment
- Coffee Maker
- High Speed Blender
Ingredients
- 1 cup Whole Milk or milk of choice
- ¼ tsp Gingerbread Spice see note*
- ½ teaspoon Vanilla Extract
- 1 tablespoon Brown Sugar or sweetener of choice
- 1 serving Instant Espresso prepared to package instructions
- 1 cup Ice Cubes optional
- Whipped Cream optional
Instructions
Hot Gingerbread Latte
- In a small saucepan heat the milk, gingerbread spice, vanilla, and sugar over medium-high heat. Bring to a light boil while stirring constantly. Remove from heat immediately once it begins to boil. Set aside.
- Brew one serving of your espresso as per instructions on the package and then pour the hot sweet cream over your brewed coffee.
- Serve immediately. Use a hand frother and sprinkle with a little more gingerbread spice on top to make it extra special.
Iced Gingerbread Latte
- In a small saucepan heat the milk, gingerbread spice, vanilla, and sugar over medium-high heat. Bring to a light boil while stirring constantly. Remove from heat immediately once it begins to boil. Store in an airtight container in the fridge until the sweet cream has completely cooled (approx 12-14 hours).
- Brew one serving of your espresso as per the packages instructions and then store in an airtight container in the fridge until cooled.
- Pour cooled coffee over one cup of ice and then pour in the chilled sweet cream on top of that.
Gingerbread Frappe
- In a small saucepan heat the milk, gingerbread spice, vanilla, and sugar over medium-high heat. Bring to a light boil while stirring constantly. Remove from heat immediately once it begins to boil.
- Brew one serving of your espresso as per the packages instructions and then store in an airtight container in the fridge until cooled.
- Place cooled ingredients into a blender with 2 cups of ice and blend on high until there are no more large chunks of ice. Top with whipped cream and a sprinkle of gingerbread cookie crumble or more gingerbread spice.
Notes
* To make Gingerbread spice yourself, you'll need: 3 teaspoons ground cinnamon, 3 teaspoons ground ginger, 2 teaspoons ground cloves, and 2 teaspoons ground nutmeg.