Gingerbread Latte

There may be nothing better this time of year than a gingerbread latte. The bold flavors of gingerbread cookies with molasses and spices paired with the creaminess of a latte is such a treat.

In this post, I’m going to share my favorite recipe for a gingerbread latte, which includes a homemade syrup. Bonus points if you add a little gingerbread man when serving.

Related: Want more seasonal coffee drink recipes? Try Pumpkin Spice Latte, Chai Latte, Pumpkin Cream Cold Brew, Starbucks Medicine Ball, Apple Crisp Macchiato, Espresso Martini, 35+ Coffee Recipes,

Ingredients

• Espresso
• Gingerbread syrup – recipe below OR use a store-bought option
• Milk – or a milk alternative

I like to add whipped cream to this latte recipe, but it’s optional.

Directions

First, make the gingerbread syrup. In a small pan, combine the sugars, water, molasses, ginger, cinnamon and vanilla extract. Cook over medium heat, stirring so the sugar fully dissolves. Before the mixture comes to a boil, remove from heat and allow to cool. Store the syrup in an airtight container. While the syrup doesn’t have to be refrigerated, I usually do store it in mine just to keep it fresh longer.

Brew the espresso. To a mug add the syrup and espresso.

Steam and froth the milk so it’s hot and foamy. If your espresso machine has a frothing wand, you can use that, or you can use a milk frother or even do this with a whisk by hand on the stovetop.

Pour the hot milk and foam on top of the espresso and syrup. Add whipped cream if using.

Home Espresso Makers

We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:

• Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. We’ve used this machine almost every day since we got it seven months ago and we love it! It comes in three colors.
• Stovetop Espresso – This is the cheapest way to make espresso at home. It’s more labor intensive and you will also need a way to grind your beans for best results. But, this is a classic method that works great when done well.
• Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
• Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.

Serving Suggestions

I think Christmas cookies go great with this latte. Here are some of our favorites:

• Snowball Cookies
• Butter Cookies
• Pinwheel Cookies
• Peanut Butter Blossom Cookies
• Soft & Chewy Molasses Cookies

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5 from 8 votes

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Yield 1

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

Ingredients

1x2x3x

• ▢ 1 shot espresso
• ▢ 1-2 tablespoons gingerbread syrup
• ▢ 1 cup milk

Gingerbread Syrup

• ▢ ⅓ cup sugar
• ▢ ⅓ cup brown sugar
• ▢ 1 cup water
• ▢ ¼ cup molasses
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon cinnamon
• ▢ 1 teaspoon vanilla extract

Equipment

• ▢
  espresso maker

Instructions

• First, make the gingerbread syrup. In a small pan, combine the sugars, water, molasses, ginger, cinnamon and vanilla extract.
• Cook over medium heat, stirring so the sugar fully dissolves. Before the mixture comes to a boil, remove from heat and allow to cool. Store the syrup in an airtight container.
• Brew the espresso.
• To a mug add the syrup and espresso.
• Steam and froth the milk so it’s hot and foamy. If your espresso machine has a frothing wand, you can use that, or you can use a milk frother or even do this with a whisk by hand on the stovetop.
• Pour the hot milk and foam on top of the espresso and syrup. Add whipped cream if using.

Notes

You can use any % of milk or a milk alternative for this latte. Keep in mind that some milk alternatives will not foam or froth as much as dairy milk. But it will still be delicious. 

While the syrup doesn’t have to be refrigerated, I usually do store it in mine just to keep it fresh longer.

© Author Emma Chapman

Course Drinks

Cuisine American

Keywords gingerbread, latte