Gingerbread Latte
Cinnamon, ginger, nutmeg, molasses and smooth coffee come together in this homemade gingerbread latte. Whether you prefer it hot or iced, this drink is perfect for adding a little seasonal flavor to your day!
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As the fall days get cooler and we get closer to the Christmas holidays, I find myself craving all things gingerbread. It reminds me of Christmas, snow, and all the cozy things about the cold months.
This gingerbread latte is one of my favorite things to make. It’s really easy and it saves you a ton on coffee shop trips. It has a great balance of cinnamon, nutmeg, ginger, and a touch of molasses and makes the most festive mug of coffee you’ll have all year.
How to Make Gingerbread Syrup
The gingerbread syrup is simple to make and can be stored in the fridge for later. It’s made by simmering water, sugars, molasses, and warm spices like ginger and cinnamon. This gives your latte that sweet and spicy flavor that tastes like freshly baked gingerbread cookies or gingerbread bundt cake.
Hot vs. Iced – You Choose!
This recipe works for both hot and iced lattes! If you’re in the mood for something warm and comforting, you can heat the milk and coffee, then add the gingerbread syrup. But if you want something cool and refreshing, just add ice to your cup before mixing in the syrup, coffee, and milk.
What if You Don’t Have a Milk Frother?
No worries! If you don’t have a milk frother, you can still froth the milk easily. Simply pour the heated milk into a jar with a lid, then shake it vigorously for 30-60 seconds until it becomes frothy.
You can also whisk the milk in the saucepan while it’s still warm to create some bubbles. Both methods work great for adding that creamy touch to your latte.
Serving Suggestions
Top your gingerbread latte with some whipped cream and a sprinkle of cinnamon to make it extra special. For a fun touch, try adding crushed gingersnap cookies on top! It’s a fun way to make your drink feel more like a dessert.
Extra Tips
- Make Ahead: You can make the gingerbread syrup ahead of time and store it in the fridge for up to a week.
- Spice it Up: If you like a stronger ginger flavor, feel free to add a bit more ground ginger to the syrup.
- Dairy-Free Option: Use almond milk or oat milk instead of regular milk for a dairy-free version.
Ingredients
For the 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
For the Latte
- ½ cup milk
- 1 cup strongly brewed coffee
- 2 to 3 tablespoons gingerbread syrup
- Optional garnish: Whipped topping, crushed gingersnap cookies, or ground cinnamon
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Instructions
To Make the Gingerbread Syrup
- Whisk the water, sugars, molasses, and spices in a saucepan over medium heat. Simmer for 5-6 minutes, stirring occasionally, until the mixture thickens.½ cup water½ cup light brown sugar½ cup granulated sugar1 tablespoon molasses1 teaspoon ground ginger½ teaspoon ground cinnamon⅛ teaspoon ground nutmeg
To Make the Latte
- Heat the milk in a small saucepan until it simmers. Remove from heat and froth with an immersion blender or milk frother.½ cup milk
- For a hot latte, add the syrup to a mug, pour in coffee and frothed milk, and top with whipped cream, cinnamon, or crushed cookies.1 cup strongly brewed coffee2 to 3 tablespoons gingerbread syrup
- For an iced latte, fill a glass with ice, add the syrup, coffee, and milk, then stir and top as desired.
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.