So, yesterday I bought Gingerbread syrup at Starbucks to make my own liquid crack Gingerbread Lattes at home. I have tried twice now, and twice perfection has eluded me. Last night I let the milk get too hot and all my froth boiled away - plus I used a little too much syrup. Failure. This morning, I don't think the milk got hot enough - my froth was cold, and I think that I used too little syrup.
It may have something to do with my method. Whether cooking, barista-ing (is that a verb?), or other types of contructive types of activity, I don't really measure anything. I just eyeball it. This may be the issue; maybe there is some chemical reaction that need the proper ratio of ingredients to be successful.
I am so depressed about this. My grand plans of Gingerbread Latte domination, freedom from Starbucks. Ruined. Curse you!
Subscribe to:
Post Comments (Atom)
1 comment:
why don't you get right to it and just drink it straight?
Post a Comment