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Gingerbread Latte

A Gingerbread Latte might just be our beverage of choice for the holiday season and beyond. Rich, dark coffee, homemade gingerbread syrup, light and frothy milk, topped with whipped cream and a dash of cinnamon. Serve it hot or iced, this latte will keep you cozy all winter long!

Sip this indulgent Gingerbread Latte alongside a breakfast of warm Baked Apples or on the go with some soft and chewy baked Breakfast Cookies!

Top down view of a gingerbread latte in a glass mug.

Gingerbread Latte

There’s nothing like a seasonal latte to get you through those chilly winter months. Warm spices of ginger, cinnamon, and nutmeg come together with molasses and brown sugar to make an indulgent flavored syrup that tastes just like your favorite gingerbread cookie recipe.

Blended with dark coffee (or espresso) and a layer of fluffy, frothy milk, who needs a fancy coffee shop when you can make your own perfect latte right at home? Top it off with whipped cream and a dash of your favorite spice for the perfect cup of Christmas cheer.

How to Make A Gingerbread Latte

  1. First up is the gingerbread syrup. Whisk together the water, brown sugar, granulated sugar, molasses, ginger, cinnamon, and nutmeg in a medium saucepan over medium heat. After it starts to simmer, allow it to reduce for about 5-6 minutes or until the syrup starts to thicken.
  2. Add the milk of your choice to a separate small saucepan over medium heat and bring it to a low simmer, careful not to let it scald. Remove the milk from the heat and froth it by using an immersion blender or milk frother.
  3. If serving your gingerbread latte iced, add ice to a cup then pour in 2-3 tablespoons of the gingerbread syrup along with the coffee and milk. Top it off with some whipped topping, dash of cinnamon, or crushed cookie pieces and serve with a festive straw.
  4. If serving hot, pour the syrup into a mug then pour in the coffee and frothed milk on top.
  5. Sprinkle some cinnamon on top or crushed cookies as a garnish and serve while piping hot!
Collage showing how to make hot gingerbread latte.

Tips and Variations

  • If you have the option, go ahead and use espresso instead of coffee for a more authentic taste.
  • Make sure to pick a strong coffee if you aren’t able to use espresso. Dark roasts are the best for this.
  • Take the extra step to froth! This method infuses air, creating the light, luscious mouthfeel we love most about cafe lattes. It really makes the at home version feel like you’re in a fancy coffee shop.
  • For a non-dairy version, use any milk alternative of your choice! We recommend oat milk: it’s the creamiest cow-free option by far and much more subtle in flavor than almond, soy, or coconut.
  • Crushing up gingersnaps or some leftover gingerbread cookies to top your latte off with is an extra step that’s totally worth it for that added gingerbread flavor!
Glass mug filled with a hot gingerbread latte.

Storage and Reheating 

Storage: The gingerbread syrup can be stored once cooled completely in an airtight container for up to 5 days. This recipe is for one latte and we recommend enjoying it right away. 

Reheating: If your gingerbread latte loses it’s steam before you’ve finished it off, you can always pop it in the microwave for a few seconds to reheat it.

Desserts and Lattes Go Together Like Santa and His Reindeer! Check Out Some Holiday Favorites Below:

Don’t forget to check out our Gingerbread Latte web story!

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Top down view of gingerbread latte in a mug.

Gingerbread Latte

Yield: About 12 Ounces
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Gingerbread Latte - Rich, dark coffee, homemade gingerbread syrup, light and frothy milk, topped with whipped cream and a dash of cinnamon.

Ingredients

Gingerbread Syrup

  • ½ cup water
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Latte

  • 1 cup strongly brewed coffee
  • ½ cup milk
  • 2-3 tablespoons gingerbread syrup
  • Optional garnish: Whip topping, crushed gingersnap cookies and ground cinnamon

Instructions

  1. Whisk the water, brown sugar, granulated sugar, molasses, ginger, cinnamon and nutmeg together in a medium saucepan over medium heat. After it starts to simmer, allow it to reduce for 5-6 minutes or until it starts to thicken.
  2. Add the milk to a separate small saucepan over medium heat, and bring it to a low simmer. Remove it from the heat, and froth it by using an immersion blender or milk frother.
  3. If serving iced, add 5-6 pieces of ice to a cup then pour in 2-3 tablespoons of the syrup along with the coffee and milk. Top it off with some whipped topping.
  4. If serving hot, pour the syrup into a mug then pour in the coffee and frothed milk.
  5. Sprinkle some cinnamon on top or crushed cookies if desired then serve.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 (12 ounce) gingerbread latte. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

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Nutrition Information:
Yield: 1 Serving Size: 12 ounces
Amount Per Serving: Calories: 272Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 110mgCarbohydrates: 58gFiber: 2gSugar: 52gProtein: 5g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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