Starbucks Gingerbread: At Home

If you are like me, you relish the solo Starbucks experience. That, in my mind, is the only reason for paying for drinks that are as expensive as my meals normally cost. But the experience—the warmth of the drink, the smell of the vanilla-y air, the zen colors, the bookish/Apple computer status you gain from working at Starbucks, you know, all of that—is what I like when I go there by myself.

But I want warm froth and zen-ness at home too. And fresh baked goods. This is why I embarked on the quest to find this clone recipe.

I honestly can’t remember if I’ve ever ordered this from Starbucks. But I’ve seen it in the window plenty of times and it looks just like it. This recipe is wonderfully flavorful, so maybe if you try it, you’ll like it even better than Starbucks. I made a few adjustments, of course. I used 2 tsp. ginger, substituted pear sauce for applesauce (because it’s what I had on hand), and added chopped candied ginger to the (homemade) candied orange sprinkled on top. Perfect!

Of course, the gingerbread was accompanied by a vanilla roobis tea latte, which really does taste quite as good, if not better, than the version I order at Starbucks. Not to mention I can buy a whole gallon of milk for it for the price of one cup at Starbucks. Ahhh. I and the budget are more zen now.

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