Warm, cozy, and perfectly spiced, this Gingerbread Latte is made with espresso, steamed milk, and a simple homemade gingerbread syrup that tastes just like the holidays in a mug. It is rich, lightly sweet, and full of classic gingerbread flavor from molasses, ginger, cinnamon, nutmeg, and cloves. Best of all, it comes together in minutes and tastes just as good as a coffee shop version, if not better.
Making a gingerbread latte at home gives you full control over the sweetness and spice level. The homemade syrup is quick to stir together and can be adjusted to taste, whether you prefer a stronger molasses flavor or a more subtle warmth from the spices. Paired with freshly brewed espresso and silky steamed milk, this latte feels indulgent without being overly heavy.
This homemade gingerbread latte is perfect for cozy mornings, afternoon pick me ups, or serving as a festive drink during the holiday season. Enjoy it plain, topped with whipped cream, or finished with a sprinkle of cinnamon or nutmeg. Once you try it, you may never go back to store bought syrups again.
Why You'll Love This Recipe
- Cozy and comforting. Warm spices and molasses create that classic gingerbread flavor everyone loves. Enjoy it during Christmas, throughout the winter, or any time of year you're craving something cozy.
- Made with real ingredients. No artificial syrups, just pantry staples mixed together in minutes. Taste the difference immediately! It's deeper, warmer, more balanced, and you know exactly what simple ingredients are going into your mug.
- Easy to customize. You can adjust the sweetness, spice level, or milk to suit your taste.
- Coffee shop quality at home. Creamy, smooth, and perfectly balanced every time. With just a few minutes and basic equipment, you can make a holiday latte that tastes just as good as one from your favorite café.
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Ingredients and Substitutions
To make this delicious Gingerbread Latte recipe, you will need the following ingredients (see recipe card below for quantities):
- maple syrup (or honey) - Maple syrup adds warmth and depth, while honey gives a slightly floral sweetness.
- molasses - Essential for classic gingerbread flavor. Use unsulphured molasses for best results.
- ground ginger - Provides warmth and spice. Fresh ginger is not recommended here.
- ground cinnamon - Adds sweetness and balance to the ginger. Sprinkle some on top of the drink too, if desired.
- ground nutmeg and cloves - Used in small amounts to round out the spice profile.
- hot water - Helps thin the syrup to a pourable consistency.
- espresso - Use freshly brewed espresso or strong coffee if needed. If using coffee that is not very strong instead, use less milk if your coffee so the gingerbread flavor still comes through.
- milk - Whole milk creates the creamiest texture, but almond, oat, or soy milk work well too.
- whipped cream - Optional, but adds a classic finishing touch.
Equipment
You will also need measuring spoons, a small bowl, a spoon for stirring, espresso machine or coffee maker, a saucepan or microwave safe container for heating milk, and a milk frother or whisk.
Instructions
- Make the gingerbread syrup. In a small bowl, stir together maple syrup (or honey), molasses, ginger, cinnamon, nutmeg, and cloves. Add a splash of hot water to thin until pourable.
- Mix with espresso. Add the warm gingerbread syrup to the hot espresso and stir until fully dissolved.
- Steam the milk. Use a steam wand, a handheld frother, or a saucepan to steam the milk:
- Steam wand method: Submerge the tip just below the surface of the milk and steam until it reaches a silky texture and a temperature around 150 to 155 degrees Fahrenheit.
- Frother method: Heat the milk in the microwave or on the stove until hot but not boiling, then froth until foamy.
- Stovetop method: Gently warm the milk in a small pot over medium heat until hot and steamy, then whisk briskly to add some air.
- Assemble the lattes. Divide the espresso mixture between two mugs. Pour the steamed milk over top, holding back the foam with a spoon if needed, then spoon the foam on last.
- Serve. Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired. You can also top with a mini gingerbread men sprinkles or cookies for a festive touch full of holiday spirit.
Expert Tip: Start with Less Syrup
Gingerbread syrup is flavorful and slightly strong. Start with a smaller amount, taste, and add more as needed. This keeps the latte balanced and prevents the spices from overpowering the espresso.
More Tips and Tricks
- Use hot espresso. Adding the syrup to freshly brewed, hot espresso helps it dissolve completely. If the espresso cools too much, the syrup may not blend as smoothly, which can affect the texture.
- Heat the milk gently. Milk should be hot and steamy, but not boiling. Overheating can cause the milk to lose its silky texture and develop a cooked flavor. Gentle heating gives the best foam and mouthfeel.
- Froth just before serving. Freshly frothed milk gives the latte a creamy, café style finish. If the milk sits too long, the foam will separate and lose volume.
- Make extra syrup. Doubling the syrup ingredients lets you enjoy gingerbread lattes throughout the week. Store it in the fridge and stir before using, as the spices may settle.
- Adjust the spices. Add more ginger for heat or more cinnamon for sweetness.
Recipe Variations
- Iced gingerbread latte. To make an iced latte, pour the espresso and syrup over ice cubes, then add cold milk.
- Extra creamy latte. Use 1 ¼ cups milk instead of 1 cup, or replace part of the milk with half and half for a richer, more indulgent drink.
- Dairy free gingerbread latte. Use oat milk, soy milk, or almond milk and skip whipped cream.
- Vanilla gingerbread latte. Add a splash of vanilla extract to the syrup or the milk for a softer, rounder flavor.
- Decaf version. Use decaf espresso or coffee.
- Flavor twist. Add a pinch of pumpkin spice alongside the gingerbread spices for a subtle seasonal variation.
Storage
How to Store the Syrup
Store leftover gingerbread syrup in an airtight container in the refrigerator for up to one week. The spices may settle so stir before using.
How to Reheat the Syrup
Reheat the syrup gently on the stovetop over low heat or in the microwave in short intervals until warm. Do not boil, as this can concentrate the flavors too much.
How to Store a Prepared Latte
If you have leftover gingerbread latte, let it cool completely, then store it in a sealed container in the refrigerator for up to 24 hours. Keep in mind that the milk will lose its foam and the texture will change slightly.
How to Reheat a Prepared Latte
Reheat gently on the stovetop over low heat or in the microwave until just warmed through. Whisk or froth again before serving to help restore some creaminess. Avoid boiling, as this can cause the milk to scorch or separate.
How to Serve
Serve gingerbread lattes hot in your favorite mugs. Top with whipped cream, a sprinkle of cinnamon or nutmeg, or even crushed gingerbread cookies for a festive touch. They pair perfectly with holiday cookies, breakfast pastries, or cozy desserts.
These are my favorite ginger cookies to serve with this festive latte:
More Cookies
For more recipe ideas, check out our collection of cookie recipes, featuring everything from soft and chewy classics and festive holiday treats to fun flavored cookies and easy no chill options that bake up beautifully for any occasion.
FAQ
To make coffee taste like gingerbread, you need a combination of warm spices and sweetness. Molasses is key, as it gives gingerbread its signature depth. Pair it with ground ginger, cinnamon, nutmeg, and cloves, then add a natural sweetener like maple syrup or honey. Stirring this gingerbread syrup into hot coffee or espresso instantly creates that classic gingerbread flavor.
A classic gingerbread latte uses ground ginger, cinnamon, nutmeg, and cloves. Ginger adds warmth, cinnamon provides sweetness, nutmeg brings richness, and cloves add depth. Together, these spices create the cozy, nostalgic gingerbread flavor.
A gingerbread latte tastes warm, gently spiced, and lightly sweet. The flavor is rich with molasses notes, balanced by creamy milk and bold coffee or espresso. It is comforting without being overpowering and has a smooth, cozy finish.
A Starbucks style gingerbread latte is made with espresso, steamed milk, and a gingerbread flavored syrup that contains sugar, water, molasses, and spice flavoring. It is usually topped with whipped cream and a sprinkle of nutmeg or cinnamon. Homemade versions often use real spices and simpler ingredients.
Yes, a gingerbread latte contains caffeine because it is made with espresso or coffee. The caffeine level depends on how many shots of espresso are used. You can make a low caffeine or caffeine free version by using decaf espresso or decaffeinated coffee.
Yes. Gingerbread syrup can be made in advance and stored in an airtight container in the refrigerator for up to one week. Stir before using, as the spices may settle.
This latte is lightly sweetened. You can adjust the sweetness easily by adding more or less gingerbread syrup to suit your taste.
More Holiday Drink Recipes
Looking for other recipes like this? Try these:
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Recipe
Gingerbread Latte
- Total Time: 10 minutes
- Yield: 2 lattes 1x
- Diet: Vegetarian
Description
Cozy homemade gingerbread latte recipe made with homemade gingerbread syrup, espresso, warm spices, and steamed milk.Â
Ingredients
For the gingerbread syrup:
- 2-3 tablespoons maple syrup (or honey)
- 1 tablespoon molasses
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1-2 teaspoons hot water, as needed to thin
For the latte:
- 4 shots espresso (4 ounces or 120 milliliters)
- 1 cup milk, dairy or non dairy (or 1 ¼ cup for a creamier latte)
- whipped cream (optional)
- cinnamon or nutmeg (for topping)
Instructions
- In a small bowl, stir together maple syrup (or honey), molasses, ginger, cinnamon, nutmeg, and cloves. Add a splash of hot water to thin until pourable.
- Add the warm gingerbread syrup to the hot espresso and stir until fully dissolved.
- Use a steam wand, a handheld frother, or a saucepan to steam the milk:
- Steam wand method: Submerge the tip just below the surface of the milk and steam until it reaches a silky texture and a temperature around 150 to 155 degrees Fahrenheit.
- Frother method: Heat the milk in the microwave or on the stove until hot but not boiling, then froth until foamy.
- Stovetop method: Gently warm the milk in a small pot over medium heat until hot and steamy, then whisk briskly to add some air.
- Divide the espresso mixture between two mugs. Pour the steamed milk over top, holding back the foam with a spoon if needed, then spoon the foam on last.
- Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired. You can also top with a mini gingerbread men sprinkles or cookies for a festive touch.
Notes
How to store the syrup:Â Store leftover gingerbread syrup in an airtight container in the refrigerator for up to one week. The spices may settle so stir before using.
How to reheat the syrup:Â Reheat the syrup gently on the stovetop over low heat or in the microwave in short intervals until warm. Do not boil, as this can concentrate the flavors too much.
How to store the latte: If you have leftover gingerbread latte, let it cool completely, then store it in a sealed container in the refrigerator for up to 24 hours. Keep in mind that the milk will lose its foam and the texture will change slightly.
How to reheat the latte:Â Reheat gently on the stovetop over low heat or in the microwave until just warmed through. Whisk or froth again before serving to help restore some creaminess. Avoid boiling, as this can cause the milk to scorch or separate.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
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