Espresso is sweetened with homemade gingerbread syrup and topped with frothed milk and whipped cream in this Gingerbread Latte recipe. It’s like a better version of your favorite Starbucks Gingerbread Latte, made in the comfort of your own home.
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Easy Latte with Gingerbread Syrup
I’m not sure there’s a cozier winter beverage than this Gingerbread Latte. It’s the perfect way to start your morning on a cold winter day or to enjoy it as an afternoon pick-me-up. You won’t even have to wait in line at the drive-thru.
Flavored with homemade gingerbread syrup made with dark brown sugar, molasses, and a few spices, it’s a rich and sweet drink with just the right amount of spice. Add your favorite espresso or coffee and some frothed milk, and top with some fresh whipped cream and cinnamon, and you have a latte that looks like it came straight from the coffee shop.
While this was not intended as a Starbucks copycat, this recipe is pretty close to what you’d get if you ordered a Starbucks Gingerbread Latte, though I daresay it may be even better.
Ingredients Needed
Besides coffee and milk, you’ll need just a few ingredients to make both the gingerbread syrup and the gingerbread latte.
(Scroll below to the printable recipe card for details and measurements.)
For the Gingerbread Syrup:
- Water
- Sugar – Both granulated sugar and dark brown sugar create the sweetened base of the syrup.
- Molasses – Molasses adds the rich flavor to the syrup.
- Spices – Gingerbread, cinnamon, nutmeg, cloves, and sea salt create the gingerbread flavor.
- Vanilla extract – For added flavor.
For the Latte:
- Espresso – If you don’t have espresso, strong coffee will work as well.
- Gingerbread syrup
- Whole milk – See below for tips on frothing.
- For serving – I like to top my gingerbread latte with whipped cream, cinnamon, and nutmeg. A pinch of our homemade apple pie spice or pumpkin pie spice are also lovely!
How to Make a Gingerbread Latte
You can make your Starbucks gingerbread latte at home in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make the gingerbread syrup. Combine all of the syrup ingredients, except for the vanilla, in a sauce pot. Bring to a simmer, stirring occasionally. Then stir constantly at a low simmer for 5 minutes. Remove from heat and stir in the vanilla.
- Assemble the latte. Add the coffee to your mug. Stir in the gingerbread syrup and add the frothed milk. Top with whipped cream, cinnamon, and nutmeg.
How to Froth Milk for a Latte
I love to use a handheld frother when making this latte. You can find other versions as well but I find the handheld version is the easiest to use.
You can also use a whisk and whisk vigorously until the milk is frothed. If the milk is at the right temp, it will froth and hold when you whisk it. The most important thing is to make sure to heat the milk to 170F or it will not froth properly.
The Gingerbread Syrup Makes Many Lattes
Other Ways to Use Gingerbread Syrup
The gingerbread syrup is amazing added to all sorts of things, from hot and cold beverages to pumpkin pancakes and apple pie waffles. You can add it to any coffee beverage and it adds a great twist to both white hot chocolate and our slow cooker hot chocolate.
You could also drizzle it over toffee ice cream or cinnamon roll cheesecake for a special twist on your dessert.
How Long Will The Gingerbread Syrup Last?
The syrup will last up to about 1 month in the fridge in a sealed container. Before using, make sure to warm it again in a saucepot or in the microwave and stir it well to distribute the spices.
More Fall Drink Recipes:
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Gingerbread Latte
Ingredients
Gingerbread syrup:
- 3/4 cup water
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar , packed
- 1/4 cup molasses
- 1 & 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- pinch fine sea salt
- 2 teaspoons vanilla extract
For one latte:
- 2 shots hot espresso or 1/2 cup strong coffee
- 2 tablespoons gingerbread syrup
- 3/4 cup frothed whole milk
- whipped cream , for serving
- ground cinnamon , for serving
- ground nutmeg , for serving
Instructions
- Place the water, sugar, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and salt into a medium-sized saucepot. Stir to combine.
- Place over medium-low heat and bring to a simmer, stirring occasionally. Once at a low simmer, constantly stir for 5 minutes. Take off the heat and stir in the vanilla. Set aside.
- Add espresso or coffee to your mug.
- Add gingerbread syrup and frothed milk. Top with whipped cream, cinnamon, and nutmeg, if using, and enjoy!NOTE: calories calculated is for one latte. The gingerbread syrup recipe is enough to make 9 lattes if you use 2 tablespoons of syrup per latte. I believe this is the perfect amount of sweetness, but use more or less to your taste!
