This festive homemade gingerbread latte recipe blends warm spices, a homemade gingerbread syrup, and your choice of strong coffee or dark-roast Teeccino.
The flavor is cozy and balanced, with ginger and cinnamon that come through the milk without overpowering it. It’s a simple, homemade way to enjoy a festive latte all winter long.
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When the holidays start to approach, I always crave this homemade gingerbread latte. It’s simple to make, with a gingerbread syrup that comes together quickly from brown sugar, molasses, and warm spices, filling the kitchen with that classic gingerbread aroma.
The gingerbread syrup isn’t only for lattes — it’s wonderful drizzled over these Sourdough Pancakes and Waffles or stirred into herbal teas and black coffee. It’s one of those kitchen staples I like to keep ready during the holidays, both for quiet mornings and last-minute guests.
I often make a double batch and set aside a few jars for gifting. It pairs easily with other winter baking — No-Bake Chocolate Oatmeal Cookies, Buttery Spritz Cookies, or Thin Crispy Butterscotch Cookies make simple pairings. Around the holidays, we also enjoy this latte alongside with these Sourdough Gingerbread Cookies, Sourdough Fruitcake, and Sourdough Cranberry Orange Bread, all of which fit that same warm, spiced theme.
Why You’ll Love This Recipe
Ingredients
Tip: For a caffeine-free version, use dark-roast Teeccino in place of coffee or espresso. It has a rich, roasted flavor that blends perfectly with the gingerbread syrup and milk. The syrup can also be made ahead and stored in the refrigerator for up to two weeks for quick lattes anytime.
Variations & Add Ins
Recipe Tips
Whisk before heating: Combine the brown sugar, molasses, and spices in the pan before turning on the heat. This helps the flavors dissolve evenly and prevents any dry spice clumps.
Cook slow and low: Keep the syrup at a gentle simmer. Too much heat can darken the molasses and create a sharp aftertaste.
Watch the texture: Dip a spoon into the syrup — it should lightly coat the back and drip slowly. A minute more or less of simmering can fine-tune the thickness.
Brew with purpose: Use strong coffee, espresso, or dark-roast Teeccino so the spice syrup has a sturdy base to balance against.
Heat milk gently: Warm until it steams at the edges but doesn’t boil. Milk that gets too hot loses its ability to froth and can taste flat.
Froth right before serving: Froth the milk immediately before pouring; warm, freshly frothed milk gives the drink its smooth, café-style finish.
Customize: Add extra syrup for a bolder gingerbread flavor, or top with a sprinkle of cinnamon for aroma and a touch of color.
How To Make a Gingerbread Latte
- Add the water, brown sugar, molasses, ginger, cinnamon, cloves, and nutmeg to a small saucepan. Whisk until the mixture looks fully combined.
- Set the pan over medium heat and bring it to a gentle simmer. Stir often so the sugar dissolves evenly and the spices do not settle on the bottom.
- Simmer the syrup for a few minutes until it thickens slightly and smells like gingerbread. Take the pan off the heat, stir in the vanilla, and let the syrup cool.
- Brew your coffee or dark-roast Teeccino a little stronger than usual. A stronger base helps the gingerbread flavor stay balanced once you add the milk.
- Warm the milk in a clean saucepan over medium heat until you see light steam along the edges. Avoid boiling the milk because overheated milk will not froth well and can taste scorched.
- Froth the warm milk with a handheld frother or whisk until it becomes creamy and lightly foamy.
- Pour the hot coffee into your mug and stir in the gingerbread syrup until the mixture blends smoothly.
- Pour the frothed milk over the coffee mixture and let the foam fall naturally on top. Add whipped cream or a sprinkle of cinnamon if you want extra flavor.
FAQ’s
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Gingerbread Latte Recipe
Equipment
- 1 Coffee press
- 1 Medium Sauce pan
- 1 Wire Whisk
Ingredients
Gingerbread Syrup Ingredients
- 1 cup water 240 g
- 1 cup brown sugar packed (200 g)
- 2 tablespoons molasses 40 g
- 1 teaspoon ground ginger 2 g
- 1 teaspoon ground cinnamon 2.6 g
- ¼ teaspoon ground cloves 0.5 g
- ¼ teaspoon ground nutmeg 0.5 g
- 2 teaspoons vanilla extract 10 g
Latte Ingredients
- 1 cup milk 240 g
- ½ cup strong brewed coffee or 1 shot espresso 120 g coffee or 30 g espresso
- 2 tablespoons gingerbread syrup 40 g
- Whipped cream optional
- Ground cinnamon or cookie crumbles optional
Instructions
- Make the Gingerbread Syrup: In a small saucepan, whisk together water, brown sugar, molasses, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Reduce the heat and let it simmer for a few minutes, stirring frequently. Remove from heat, stir in vanilla extract, and let cool. Store in an airtight container in the refrigerator.
- Prepare the Coffee Base: Brew coffee or prepare a shot of espresso. For a bold flavor, make the brew slightly stronger than usual. A caffeine-free dark roast alternative can also be used.
- Heat and Froth the Milk: Warm milk in a small saucepan over medium heat until hot but not boiling. Froth the milk using a handheld frother or whisk vigorously for a creamy texture.
- Assemble the Latte: In a mug, mix the hot coffee with gingerbread syrup. Pour the warmed and frothed milk over the coffee mixture.
- Garnish and Serve: Top with whipped cream and a sprinkle of ground cinnamon or crumbled gingerbread cookies.
- Sip and Enjoy: Enjoy your homemade gingerbread latte while it’s warm and cozy.
Notes
- Adjust the gingerbread syrup to taste for sweetness and spice.
- Use whole milk for a creamy texture or substitute with oat, almond, or coconut milk for a dairy-free option.
- Froth the milk for a café-style latte using a handheld frother or whisk.
- Brew strong coffee or use a shot of espresso for a bold flavor.
- Store leftover gingerbread syrup in an airtight container in the refrigerator for up to 2 weeks.
- For an iced version, cool the coffee and milk before serving over ice.
- Garnish with whipped cream, ground cinnamon, or gingerbread cookie crumbles for a festive touch.
- This syrup can also be used for pancakes, waffles, or other holiday treats.
Nutrition
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
