Making the 12 oz Gingerbread Latte (if drink is to stay use a 12 oz cup)

1. Prep a standard steaming pitcher with 8 oz of milk.
2. Pull a double short (2 oz) shot of espresso into a cup.
3. Add 3 pumps (3/4 oz) of Gingerbread syrup to the espresso and mix.
4. Steam and aerate milk to latte texture at 65°C or 150°F.
5. Pour your milk over the espresso, into the cup and finish with latte art.
   
   

Making the 16 oz Gingerbread Latte (if drink is to stay use a 16 oz glass)

1. Prep a standard steaming pitcher with 11 oz of milk.
2. Pull a double long (3 oz) shot of espresso into a cup.
3. Add 4 pumps (1) of Gingerbread syrup to the espresso and mix.
4. Steam and aerate milk to latte texture at 65°C or 150°F.
5. Pour your milk over the espresso and into the cup and finish with latte art.
   
   

Making the 16 oz Iced Gingerbread Latte (if drink is to stay use a 16 oz glass)

1. Fill a 16 oz cup to the logo or ¾ with ice.
2. Add 9 oz of milk to the cup.
3. Add 3 pumps (3/4 oz) of Gingerbread syrup to a small steaming pitcher. Pull a double short (2 oz) shot of espresso over the syrup and mix well.
4. Pour the espresso mixture over the milk to finish.