Recipe: Starbucks Gingerbread Latte and Gingerbread Syrup (like Starbucks) - and Syrup for Mochas (like Peet's Coffee and Teas)

STARBUCKS GINGERBREAD LATTE

6 cups milk
6 tablespoons gingerbread syrup (recipe follows)
4 Starbucks espresso pods (or fresh coffee ground very fine for an espresso machine)
Pinch of crushed gingerbread cookie

Steam milk according to espresso machine instructions. Using the steaming wand on your espresso machine, steam the milk until the temperature reaches 145 degrees F. Set aside.

Measure 1 1/2 tablespoons. Gingerbread Syrup into each of 4 (10-ounce) mugs. Pull a shot of espresso and pour in serving mug. Fill mug with steamed milk. Top with 1/4 inch foam. Garnish with a sprinkle crushed gingerbread cookie, or with light dusting of cinnamon sugar.

Serves 4

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GINGERBREAD SYRUP (LIKE STARBUCKS)

"After a lot of tasting, I think this is pretty close to the Fontana Gingerbread Syrup that Starbuck's uses."

2 cups sugar
1 cup water
4 whole allspice berries
3 sticks cinnamon
1 piece crystallized ginger
about 1 tablespoon powdered cinnamon*

Place the sugar and water over low heat in a medium saucepan. Once sugar is almost dissolved, add allspice berries, cinnamon sticks, ginger, and powdered cinnamon. Let steep in the simple syrup about 10 minutes. Strain syrup and keep refrigerated.

*I tried it without the powdered cinnamon and it just wasn't spicy enough.

"I used to work for Peet's Coffee and Tea, and our syrup for the mochas was: equal parts unsweetened Dutch process cocoa powder, sugar, and hot water. Keep refrigerated when not using (you will have to warm it up again to make it pourable after refrigeration.)"

Source: Skuter909(formerly Scooter)