TSR Version of Starbucks Gingerbread Latte by Todd Wilbur

1. 1

   Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.

2. 2

   Be sure the pan is not too small or the mixture could easily bubble over.

3. 3

   Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.

4. 4

   Remove the syrup from the heat when it's done and slap a lid on it.

5. 5

   Make a double shot of espresso (1/2 cup), using an espresso machine.

6. 6

   Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.

7. 7

   Make your latte by first adding 1/2 cup espresso to a 16-ounce cup.

8. 8

   Add 1/4 cup gingerbread syrup, followed by the steamed milk.

9. 9

   Stir.

10. 10

    Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.

* Per serving · 4 servings · Values may vary.