Starbucks has my heart when it comes to Soy lattes, simply because in France it is actually really hard to find non-dairy and tasty coffee drinks in the mainstreet. Chai Tea Latte and Gingerbread Latte must be two of my favourites, non-dairy style of course!
I was on the market to find a recipe for the Starbucks Gingerbread latte, found a couple of them online that I mixed to put my own healthier and tastier (to my own taste anyway) twist on it!
Ingredients for the syrup :
– Two cups of water
– A cup and a half of brown Sugar (I’ve mixed it with a bit of stevia for a swweter taste)
– 2 teaspoons of ground ginger
– 1 Teaspoons of ground cinnamon
– Half a teaspoon of ground nutmeg
– A pinch of ground clove
Combine the water, sugar and the spices all together in a small-ish saucepan. Bring it to a boil. Whisking is key! Reduce the heat after the boiling point and let it simmer for 15 minutes while whisking. Wait for the syrup to thicken, then remove it from heat. The syrup can be stored and consumed for a couple of months in the fridge.
Now onto the Soy Latte,
Pour Soy Milk or any kind of dairy or non dairy milk into a cup then add a teaspoon or two of syrup to the mix (you can add as much as you desire) and microwave it for a minute.
Pour in some brewed coffee or one shot of espresso.
You can top up with whipped cream if you are not milk intolerant, and sprinkle some cinnamon or mini mashmallows!