Starbucks Isn't Offering the Gingerbread Latte This Year, So Here's How to Make It at Home

Copycat Starbucks Gingerbread Latte Recipe

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Gingerbread Syrup:
1/4 cup lightly packed brown sugar
1/2 cup granulated sugar
3 tablespoons molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Gingerbread Latte:
3 tablespoons gingerbread syrup
2 shots espresso (I used Starbucks Christmas Blend)
3/4 cup 2% milk
Fresh grated nutmeg (I used ground nutmeg)
Whipped cream (optional)

Combine all gingerbread syrup ingredients in a medium saucepan.
Heat over medium heat, stirring as you bring to a slow boil. When it starts boiling, reduce the heat and simmer for five minutes.
Pour into a heatproof storage container (like a glass measuring cup). You can store in the fridge for later use, but be sure to shake well before using to redistribute spices.
In a large coffee cup, add two shots of espresso. Stir in 3 tablespoons of gingerbread syrup.
Froth milk with a milk frother or by shaking it in a jar or using a mixer.
Scoop or pour the foam of the frothed milk onto the top of the latte.
Add extra whipped cream to the top of the milk foam and/or sprinkle with nutmeg, if desired.
Serve with gingerbread cookies and enjoy!