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!
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.
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!
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.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup water
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon(s) molasses
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- ½ cup milk
- 1 cup strongly brewed coffee
- 2-3 tablespoon(s) gingerbread syrup
- Optional garnish: Whip topping, crushed gingersnap cookies and ground cinnamon
- 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.½ cup water½ cup light brown sugar½ cup granulated sugar1 tablespoon(s) molasses1 tsp. ground ginger½ tsp. ground cinnamon⅛ tsp. ground nutmeg
- 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.½ cup milk
- 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.1 cup strongly brewed coffee2-3 tablespoon(s) gingerbread syrup
- If serving hot, pour the syrup into a mug then pour in the coffee and frothed milk.
- Sprinkle some cinnamon on top or crushed cookies if desired then serve.