Gingerbread Latte Recipe (Better Than the Coffee Shop)

This gingerbread latte recipe tastes like a warm slice of gingerbread cake in a mug: molasses, ginger, cinnamon and a little clove, stirred into espresso and steamed milk.

You make a small jar of homemade gingerbread syrup in about ten minutes, and it gives you enough for roughly six lattes through the week. No coffee shop line, no mystery syrup, and you control the sweetness.

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Why You Will Love This Gingerbread Latte

• Real spice flavor. Ground ginger, cinnamon, cloves and nutmeg simmered with brown sugar and molasses give a deeper taste than most bottled syrups.
• Make ahead friendly. The syrup keeps in the fridge, so a weekday latte takes five minutes.
• Works without an espresso machine. Strong French press, moka pot or percolator coffee all work.
• Easy to adjust. Go lighter on sugar, swap the milk, or turn it into an iced latte.

Ingredients You Need

For the gingerbread syrup (about 3/4 cup)

• 1/2 cup water (120 ml)
• 1/2 cup packed brown sugar (100 g). Light or dark both work; dark gives a deeper caramel note.
• 2 tablespoons unsulphured molasses. This is what makes it taste like gingerbread. Regular (not blackstrap) molasses is milder and less bitter.
• 1 teaspoon ground ginger
• 1/2 teaspoon ground Ceylon cinnamon
• 1/8 teaspoon ground cloves and 1/8 teaspoon ground nutmeg
• A small pinch of salt and 1/2 teaspoon vanilla extract

Why Ceylon cinnamon? Cassia, the most common supermarket cinnamon, naturally contains more coumarin, a compound that can affect the liver in sensitive people when eaten in large amounts.

Ceylon cinnamon has much less of it, which makes it the better pick for a syrup you might use every day. The NIH National Center for Complementary and Integrative Health explains the difference between the two types.

For one latte (about 12 oz)

• 2 shots espresso (about 60 ml), or 1/2 cup very strong brewed coffee
• 1 cup milk (240 ml). Whole milk froths best; oat milk is the best dairy free option.
• 2 tablespoons gingerbread syrup, more or less to taste
• Optional topping: whipped cream, a pinch of cinnamon, or a crumbled gingersnap

Equipment

• Small saucepan and a whisk
• Espresso machine, moka pot, French press or percolator
• Milk frother, or a jar with a lid for shaking warm milk
• Clean glass jar for storing the syrup

How to Make a Gingerbread Latte at Home

Step 1: Make the gingerbread syrup

Add the water, brown sugar and molasses to a small saucepan over medium heat. Whisk until the sugar dissolves. Stir in the ginger, cinnamon, cloves, nutmeg and salt. Let it simmer gently for 5 minutes, stirring now and then, until it thickens slightly. Take it off the heat and stir in the vanilla. It will thicken more as it cools.

Step 2: Brew strong coffee

Pull two shots of espresso, or brew coffee about twice as strong as you normally drink it. If you use a French press, try a ratio close to 1:10 (for example 15 g coffee to 150 ml water). Our guide on how to make strong coffee in a French press walks you through it, and the Coffee Ratio Calculator will do the math for any cup size.

Step 3: Heat and froth the milk

Warm the milk until it steams, around 140 to 150°F (60 to 65°C). Do not let it boil; very hot milk loses its sweetness and froths poorly. Froth it with a wand, handheld frother, or by shaking it in a sealed jar for 30 seconds. Not sure which texture you want? Here is a simple guide to frothed vs steamed milk.

Step 4: Build the latte

Stir 2 tablespoons of syrup into the hot coffee first, so it mixes evenly. Pour in the steamed milk, holding back the foam with a spoon, then spoon the foam on top. Finish with whipped cream and a pinch of cinnamon if you like.

Tips for the Best Gingerbread Latte

• Taste the syrup before you add more. Molasses brands vary a lot in strength. Start with 1 1/2 tablespoons and work up.
• Strain if you want it smooth. Ground spices settle at the bottom. Shake the jar before using, or pour the warm syrup through a fine strainer or coffee filter.
• Use a medium or dark roast. Chocolatey, nutty coffees pair best with molasses and ginger. Very bright, fruity light roasts can clash.
• Warm your mug. A quick rinse with hot water keeps the latte hot longer.

Variations

• Iced gingerbread latte: stir the syrup into cooled espresso, pour over ice and top with cold milk.
• Dairy free: oat milk froths well and its natural sweetness suits the spices. Almond milk works but is thinner.
• Less sugar: use 1 tablespoon of syrup and add an extra pinch of cinnamon on top for more flavor without more sweetness.
• Decaf: use decaf espresso for an evening treat. It tastes just as festive.
• Gingerbread chai latte: replace the coffee with strong black tea or chai concentrate.

How to Store Gingerbread Syrup

Pour the cooled syrup into a clean glass jar, seal it and keep it in the refrigerator. Use it within about two weeks, and shake it before each use. If you notice any mold, cloudiness or an off smell, throw it out. Want more ideas for that jar? Try these 5 homemade coffee syrups or our guide to making coffee syrups at home.

Quick caffeine note: two shots of espresso is a normal amount for most healthy adults. The U.S. Food and Drug Administration says up to about 400 mg of caffeine a day is generally not linked to negative effects for healthy adults. If you are pregnant, sensitive to caffeine or take medication, ask your doctor what is right for you.

Free KitchenZap tool: check how much caffeine is in your latte with the Coffee Caffeine Calculator.

More Holiday Coffee to Try

If you love this one, make a big pot of our holiday spiced percolator coffee for Christmas morning, or browse our 20 café style French press coffee recipes. Save this gingerbread latte to your Christmas & Holiday Drinks board on Pinterest so it is ready when the cold weather hits.

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How this post was made: the recipe and text were drafted with help from AI writing tools, then checked and edited by Yousuf before publishing. Read more in our Editorial Policy.