Go Back
A festive mug of coffee from a homemade Gingerbread Latte Recipe, topped with whipped cream and a gingerbread man cookie.
Olivia

Gingerbread Latte Recipe

This gingerbread latte recipe is warm, creamy, and easy to make in minutes.  Skip Starbucks. Get the full homemade recipe now and taste the holidays!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 1 people
Course: Drinks
Cuisine: American, Seasonal
Calories: 406
Ingredients Method Notes

Ingredients
  

Gingerbread Syrup (makes ~6 servings)
  • ¾ cup water
  • ⅔ cup sugar white or brown
  • 3 tablespoons molasses dark, unsulfured
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Latte
  • 1 cup strong coffee or 2 shots of espresso
  • 2 tablespoons gingerbread syrup
  • ¼ cup milk or ¾ cup if using espresso
  • Whipped cream optional, for topping
  • Ground cinnamon or a small gingerbread cookie optional garnish
Gingerbread Cream Topping (optional)
  • ¼ cup heavy cream
  • 1 tablespoon gingerbread syrup

Method
 

Make the Syrup:
  1. Combine all syrup ingredients in a saucepan. Bring to a gentle boil while stirring. Once sugar dissolves, remove from heat and let cool. Store in a sealed jar in the fridge for up to 1 week.
  2. Prepare the Cream Topping (Optional):
  3. In a bowl or frother, whip the heavy cream with gingerbread syrup until soft peaks form. Set aside.
Froth the Milk:
  1. Heat milk on the stove or microwave. Froth using a French press, handheld frother, or steam wand.
Assemble the Latte:
  1. Pour coffee into a mug. Stir in gingerbread syrup. Add frothed milk. Top with whipped cream and sprinkle with cinnamon or add a festive cookie.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount
Calories
 406 kcal
Carbohydrates
 48 g
Sugars
 47 g
Protein
 3 g
Fat
 24 g
Saturated Fat
 15 g
Cholesterol
 88 mg
Sodium
 88 mg
Potassium
 241 mg
Vitamin A
 973 IU
Calcium
 108 mg
Iron
 2 mg
Notes
  • Use oat milk or almond milk for a dairy-free option.
  • Adjust sweetness by increasing or reducing the syrup.
  • The syrup also works great in hot chocolate or chai.