Grounded & Golden: The Capricorn Gingerbread Boba Latte

Capricorns value tradition and quiet indulgence. This Gingerbread Latte with Better Boba brings classic holiday comfort with earthy spices, silky espresso, and the subtle sweetness of Better Boba’s Classic Brown Sugar pearls. It’s the perfect drink for journaling, goal-setting, or staying grounded through winter’s chill.

🧾 Ingredients (1–2 servings)

For the Gingerbread Syrup:

• 2 tbsp brown sugar

• 1 tbsp molasses

• ½ tsp ground ginger

• ¼ tsp cinnamon

• Pinch of nutmeg

• ½ cup water

For the Drink:

• ½ cup strong coffee or 1–2 shots of espresso

• ¾ cup milk of choice (oat milk or whole milk recommended)

• 2–3 tbsp gingerbread syrup (adjust to taste)

• ½ cup cooked Better Boba Classic Brown Sugar pearls

• Whipped cream (optional)

• A sprinkle of cinnamon or crushed gingerbread cookie crumbs for garnish

🍯 Instructions

1. Make the Gingerbread Syrup:
   In a small saucepan, combine brown sugar, molasses, spices, and water.
   Simmer for 3–5 minutes until slightly thickened. Remove from heat and let cool.

2. Cook the Better Boba:
   Prepare Better Boba pearls following package instructions.
   Once cooked, soak in 1 tbsp brown sugar syrup to keep them soft and glossy.

3. Brew the Coffee:
   Pull your espresso shots or brew strong coffee.

4. Assemble:

   • Add warm Better Boba pearls to the bottom of your mug.

   • Pour in gingerbread syrup, then add the hot coffee.

   • Steam or heat the milk and pour over top. Stir gently.

5. Finish:
   Top with whipped cream, sprinkle with cinnamon, or add a gingerbread cookie for a festive touch.

🌟 Optional Twist

• Add a drop of vanilla extract or a dash of black pepper for warmth.

• Serve iced with cold foam for a winter-to-spring transition drink.