I don't know about you, but the only reason why I look forward to winter (the absolute only reason) is so I can have gingerbread lattes.
I found this recipe online and it is a good recipe. Word of caution: the recipe does make more syrup than you need, so you'll have to put what's left over in the fridge. I should also mention that, unfortunately, if you don't have an espresso machine, this recipe is not for you :(
Granted that you have an espresso machine (and it's a good investment, I think), this recipe is quick and easy to prepare, delicious, and you feel less guilty about having it since it doesn't cost you $5.03 a pop (which is, frankly, robbery).
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup fresh espresso
8 ounces milk , steamed (with a little foam)
whipped cream
ground nutmeg
Directions:
1
Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
2
Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3
Make a double shot of espresso (1/2 cup), using an espresso machine. 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.
4
Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5
Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.