Create a warm and spicy homemade Gingerbread Latte right in your own kitchen! This recipe even includes instructions on how to make homemade gingerbread syrup. There is no better fall and winter flavor to warm up to this season.
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Gingerbread is hands down my favorite winter flavor, but the popularity of my Gingerbread Cupcakes in the fall has made be realize there is no need to wait until the snow is falling to enjoy this spiced, comforting flavor.
I can remember ordering gingerbread lattes at Starbucks, but they’ve since gone by the wayside for other winter-y flavors like praline chestnut and white chocolate peppermint, though there is a rumor they may be coming back.
In order to spare my wallet a little (because you know I’ll still be in the Starbuck’s line should they make a reappearance), I decided to make my own Homemade Gingerbread Latte recipe. And, I must admit, it’s just as delicious!
This recipe includes a homemade gingerbread syrup, but you can also use store-bought, if preferred.
Why This Recipe Works
This is a very easy recipe to prepare. You can make a single serving or multiple.
It has a perfectly spiced, creamy and smooth, gingerbread flavor.
This latte is very adaptable. As written it is lightly sweetened, but you can add as much or as little syrup as you prefer. It can also be made dairy free or topped with extra whipped cream. Instructions for how to make an iced gingerbread latte are also included.
Step-By-Step Instructions
Ingredients
Gingerbread Syrup
- 2/3 cup water
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses: honey or maple syrup can be substituted, but the flavor will vary some.
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Latte
- 2 teaspoons gingerbread syrup: you can use the homemade recipe included with this one or use store-bought.
- 1 shot espresso: if you don’t have an espresso maker you can use 3 tablespoons of strong brewed coffee.
- 6 ounces whole milk (steamed): you can substitute any milk that you like, including plant-based, dairy free milk.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Brew your espresso or coffee and keep hot.
Create!
Start by making the gingerbread syrup.
In a medium saucepan combine the water, brown sugar, sugar, molasses, ginger, vanilla extract, cinnamon, nutmeg and cloves. Bring the mixture to a boil over high heat for 2 minutes.
Once the mixture has reached a boil, reduce the heat and let simmer for 5 minutes.
Remove from the heat and let the mixture cool down slightly before using. Let the mixture cool down completely before storing in an airtight container.
Next, assemble your latte.
Add the gingerbread syrup to a large mug. Top with either espresso or strong brewed coffee and stir.
Pour the steamed milk on top. Spoon foam from the top of the milk on top of the latte and serve. You can also top with whipped cream, if preferred.
Present!
Sprinkle with extra spices, if desired, and serve hot.
How To Make An Iced Gingerbread Latte
To make an iced latte, combine the gingerbread syrup and espresso or coffee in a cup.
Add ice and top with 6 ounces of cold milk. Stir before serving.
Chef’s Tip: You may froth the cold milk before adding it to the cup with a handheld milk frother for a creamier consistency.
Tips and Techniques
- You can use store-bought gingerbread syrup instead of making your own. The flavor may vary some.
- For a sweeter latte, add an extra 1 or 2 teaspoons of gingerbread syrup.
- Store gingerbread syrup in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 30 days. Be sure to shake or stir the syrup before use, as the spices will settle at the bottom.
FAQ’s
What Is A Gingerbread Latte Made Of?
All you need to make a gingerbread latte is espresso (or strongly brewed coffee), steamed milk and gingerbread syrup.
How Do You Make A Latte At Home?
Brew espresso or strong coffee. Heat milk to the point of steaming, but not boiling. Froth the milk with a handheld frother or whisk. Pour the milk into the coffee or vice versa. You can also add flavored syrup, if desired.
More Gingerbread Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Gingerbread Latte
Ingredients
Gingerbread Syrup
- 2/3 cup water
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses (honey or maple syrup can be substituted, but the flavor will vary some)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Gingerbread Latte
- 2 teaspoons gingerbread syrup (see notes)
- 1 shot espresso (or strongly brewed coffee)
- 6 ounces whole milk (steamed)
Instructions
Gingerbread Syrup
- In a medium saucepan combine the water, brown sugar, sugar, molasses, ginger, vanilla extract, cinnamon, nutmeg and cloves. Bring the mixture to a boil over high heat for 2 minutes.2/3 cup water, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1/4 cup molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
- Once the mixture has reached a boil, reduce the heat and let simmer for 5 minutes.
- Remove from the heat and let the mixture cool down slightly before using.
Gingerbread Latte
- Add the gingerbread syrup to a large mug. Top with either espresso or strong brewed coffee and stir.2 teaspoons gingerbread syrup, 1 shot espresso
- Pour the steamed milk on top. Spoon foam from the top of the milk on top of the latte and serve. You can also top with whipped cream, if preferred.6 ounces whole milk
- Sprinkle with extra spices, if desired, and serve hot.
Notes
Tips and Techniques
- You can use store-bought gingerbread syrup instead of making your own. The flavor may vary some.
- For a sweeter latte, add an extra 1 or 2 teaspoons of gingerbread syrup.
- Store gingerbread syrup in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 30 days. Be sure to shake or stir the syrup before use, as the spices will settle at the bottom.
