Gingerbread Latte

You don't need any fancy equipment to whip up this cozy gingerbread latte recipe at home!

Course Breakfast, Drinks

Cuisine American

Keyword gingerbread latte, gingerbread latte recipe, gingerbread latte syrup, gingerbread syrup

Prep Time 10

Total Time 10

Servings lattes (about 3/4 cup gingerbread syrup total)

Calories 198kcal

2 tablespoons gingerbread syrup, or more to taste
2 shots espresso (or ¼ cup very strong brewed coffee)
1 cup milk, heated and frothed
Optional, for serving: whipped cream, dusting of cinnamon or nutmeg, holiday sprinkles

In a small saucepan, whisk together the molasses, brown sugar, water, ginger, cinnamon, cloves, and nutmeg. Bring the mixture to a boil over medium heat. Once it boils, remove the pan from the heat. Whisk in the vanilla extract.
Store the gingerbread syrup in an airtight container in the refrigerator for up to 1 week. Shake well before each use to redistribute the spices.

In a large mug, combine 2 tablespoons of gingerbread syrup and 2 shots of espresso or ¼ cup strong coffee. Whisk or stir well to make sure that the syrup is incorporated with the espresso.
Pour the warm frothed milk over the espresso mixture. Top with whipped cream and a dusting of cinnamon, if desired.

If you don't have a milk frother, simply combine the gingerbread syrup, espresso, and milk in a small saucepan on the stovetop. Whisk until warm and combined. It won't have the foamy top, but it will still taste delicious!
For a quick and easy homemade gingerbread latte, prepare the gingerbread syrup in advance and store it in an airtight jar or container in the fridge for up to one week. Once the syrup is made, assembling the latte is almost as fast as stirring together a regular cup of coffee!