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Let’s make this Starbucks-dupe! This cozy Gingerbread Latte is holiday cheer in a mug. It calls for an easy molasses-forward gingerbread syrup which takes 5 minutes to make! Make a big batch and use it all week long for lattes at home.
One of the best seasonal drinks Starbucks ever made was a Gingerbread Latte. They discontinued it! Bummer for sure but let’s be honest: these seasonal drinks are too expensive to get on a daily basis anyway so let’s make it at home.
I love a delicious coffee beverage at home like my Iced Pumpkin Spice Lattes, Matcha Lattes and these Mint Vanilla Iced Coffees.
Ingredients You Need for this Gingerbread Latte
For the rest of the ingredients, please see the recipe index card below!
How to Make this Gingerbread Latte
- Make the syrup – In a saucepan, add everything: sugars, spices, molasses, vanilla, water and salt. Cook it until it thickens and is all married together.
- Pull your shots of espresso – I like to do four full shots for this drink to make two gingerbread lattes.
- Froth your milk – I used oat milk but feel free to use whatever milk you like best!
- Assemble the lattes – To your mug of choice, add in the gingerbread syrup, shots of espresso, frothed milk and top with whipped cream.
Recipe FAQs
No problem! Just brew REALLY strong coffee. And measure out the coffee like shots. You could also use cold brew coffee from the store. That’s incredibly strong.
You cannot have the flavors of gingerbread without molasses AND ginger.
Tips and Tricks
- Double the syrup – If you want gingerbread lattes on repeat, you can make a double batch and freeze the other half of the syrup. Thaw in the fridge overnight and use the following week.
- Gift the syrup – I love a homemade gift (see my homemade sugar cubes and homemade vanilla extract). Add this to a jar with a ribbon and gift it alongside a bag of espresso beans.
More Christmas Recipes You’ll Like:
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Gingerbread Latte
Equipment
- 1 saucepan
Ingredients
Gingerbread Syrup:
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 3 tablespoons molasses
- 1 teaspoon pure vanila extract
- 3/4 cup water
- Pinch kosher salt
Gingerbread Latte:
- 3 tablespoons gingerbread syrup
- 4 shots of espresso
- 1/3 cup frothed milk, milk of choice (I used oat milk)
- 1/4 cup heavy cream, whipped into medium peaks
- Freshly grated nutmeg
- Gingerbread cookies or marshmallows, as garnish
Instructions
To Make the Gingerbread Syrup:
- In a medium saucepan, set over medium heat, combine the sugars, molasses, vanilla, ginger, cinnamon and salt. Warm until everything has dissolved and there are no lumps of spices, about 3 to 4 minutes. I find a whisk really helps make this super smooth.
To Make the Gingerbread Latte:
- Pour the gingerbread syrup into a cup. Warm it up if it’s straight from the fridge. Pour in the 4 shots of espresso, and top with the frothed milk. whipped cream, freshly grated nutmeg and a little gingerbread cookie or marshmallow for garnish.
Notes
- Double the syrup – If you want gingerbread lattes on repeat, you can make a double batch and freeze the other half of the syrup. Thaw in the fridge overnight and use the following week.
- Gift the syrup – I think a super cute holiday gift would be to gift the syrup. Add a ribbon around it and give it to people with a bag of espresso beans for a homemade gift.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is super helpful. I just buy the Gingerbread Syrup from Amazon
Delicious! And best of all super easy to make
wonderful. so glad you loved it! 🙂