Gingerbread Latte Recipe

homemade gingerbread latte with whipped cream and crushed cookies in holiday mug on cozy winter setting

5 from 1 vote

This gingerbread latte recipe builds a homemade gingerbread syrup from brown sugar, molasses, and warm spices then pours it over espresso and frothed milk for a richly spiced holiday latte that tastes like a gingerbread cookie in a cup.

Prep Time5

Cook Time5

Additional Time5

Total Time15

Course: Drinks

Cuisine: American

Servings: Lattes

Calories: 569kcal

Author: Emily Rider

Equipment

1 Small saucepan
1 Whisk
1 handheld milk frother or small whisk
1 airtight mason jar for syrup storage

Ingredients

For the Gingerbread Syrup:

1 cup water 240 grams
1 cup brown sugar packed, 200 grams
2 tablespoons old-fashioned molasses 40 grams, not blackstrap
1 teaspoon ground ginger 2 grams
1 teaspoon ground cinnamon 2.6 grams
¼ teaspoon ground cloves 0.5 grams
¼ teaspoon ground nutmeg 0.5 grams
2 teaspoons pure vanilla extract 10 grams

For The Latte:

1 cup milk 240 grams,
½ cup strong brewed coffee or 1 shot espresso 120 grams
2 tablespoons gingerbread syrup 40 grams, adjust to taste

For the Topping, optional:

whipped cream
ground cinnamon or gingerbread cookie crumbles for dusting

Instructions

Make the gingerbread syrup – in a small saucepan, whisk together the water, brown sugar, molasses, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until fully combined. Set over medium-low heat and bring to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the syrup smells deeply of warm spice, about 3 to 5 minutes. Remove from heat, stir in the vanilla extract, and let cool before transferring to a clean airtight jar.
Brew the coffee – brew espresso, strong coffee, or Teeccino dark roast slightly stronger than usual so the gingerbread flavor stays balanced once the milk goes in.
Warm and froth the milk – heat the milk in a small saucepan over medium heat until steaming at the edges but not boiling. Froth with a handheld frother or whisk until creamy and lightly foamy.
Assemble the latte – pour the hot coffee or espresso into a pre-warmed mug and stir in the gingerbread syrup until fully combined.
Finish and serve – pour the frothed milk over the coffee mixture and let the foam fall naturally on top. Spoon whipped cream over each mug if using and dust with ground cinnamon or gingerbread cookie crumbles before serving.

Notes

Gingerbread syrup storage – store in an airtight jar in the refrigerator for up to 2 weeks. Stir before each use as the syrup may thicken slightly as it cools.

Old-fashioned molasses only – blackstrap molasses is too bitter for this syrup. Old-fashioned molasses produces a gentler, more balanced gingerbread depth in the finished latte.

Caffeine-free version – replace the espresso or coffee with Teeccino dark roast for a fully caffeine-free latte that carries the gingerbread flavor just as well through every sip.

Iced version – brew and cool the coffee, pour over ice, add cold milk and 2 tablespoons of gingerbread syrup, and top with a sprinkle of ground cinnamon before serving.

Nutrition