Gingerbread Latte
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This holiday-inspired gingerbread latte is made with homemade spiced simple syrup, espresso and steamed milk for a festive drink to warm you from the inside out. Inspired by the discontinued Starbucks latte, this homemade version comes together in just a few minutes (and for way less than a store-bought version)! I also love making my own simple syrups to add variety to my morning coffee. Simply store syrups in an airtight container.
Gingerbread Latte
Table of contents
Key Ingredients in This Recipe
- Simple syrup – Simple syrup is made by boiling equal parts sugar and water to form a sticky, smooth syrup that will mix easily into lattes or cocktails. This simple syrup is made with both brown sugar and granulated sugar as well as molasses and spices to give it the gingerbread flavor.
- Molasses – Molasses, also known as treacle, is a thick, dark syrup by-product made by refining sugarcane or sugar beets into sugar. There are three types of molasses – light, regular and dark, though I typically only use regular.
- Espresso – This latte is made with two shots of espresso. Espresso is a more highly concentrated coffee giving it a more intense flavor. The beans are typically roasted longer, with a finer grind. I have a Nespresso machine I use to create the espresso shots.
- Milk – While I opt to make my lattes with whole milk it can easily be swapped with another dairy or non-dairy option like oat milk. The milk can be frothed using a steamer or a simple hand frother like this one. When steaming the milk it should be heated between 139ºF – 149ºF.
How to Make a Gingerbread Latte
- Mix simple syrup. Add the sugars, molasses, cinnamon stick, cloves, ginger and 1 cup water to a medium saucepan over medium-high heat.
- Simmer simple syrup. Bring the mixture to a boil, stirring to dissolve the sugar. Continue to boil until a syrup forms, about 5 minutes. Remove the pan from the heat and then let cool.
- Strain simple syrup. Strain or remove the cinnamon or cloves. The syrup can be also made and stored in the refrigerator for up to a month.
- Assemble the latte. Add 2 tablespoons of the syrup to a mug and then add steamed milk over the top followed by espresso shots. Top with whipped cream and grated nutmeg. Serve hot.
Tips and Tricks for This Recipe
How to Make This Latte Iced
To serve this latte iced, I recommend filling a cup with ice, adding the syrup then followed by the milk and espresso. Stir to combine and then serve with whipped cream and nutmeg. I also recommend serving with metal straws.
How to Store Simple Syrup
The simple syrup can be easily made ahead of time to cut down on prep time. Store it refrigerated in an airtight container for up to two weeks in advance.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out these:
Gingerbread Latte
Ingredients:
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 tablespoons molasses
- 1 cinnamon stick
- 2 whole cloves
- ½ teaspoon ground ginger
- 1 cup milk, steamed or frothed
- 2 shots espresso
- Whipped cream for serving
- Freshly grated nutmeg
Instructions:
- Add the sugars, molasses, cinnamon stick, cloves, ginger and 1 cup water to a medium saucepan over medium-high heat.
- Bring the mixture to a boil, stirring to dissolve the sugar. Continue to boil until a syrup forms, about 5 minutes. Remove the pan from the heat and let cool.
- Strain or remove the cinnamon or cloves. The syrup can be made and stored in the refrigerator for up to a month.
- Add 2 tablespoons of the syrup to a mug and add steamed milk over the top followed by espresso shots. Top with whipped cream and grated nutmeg. Serve hot.
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