How to Make a Gingerbread Latte (Easy & Quick Recipe)
Some coffee drinks just stick with you. For me, it’s the gingerbread latte. There’s this one cup I made years ago on a freezing December morning. Ever since then, I catch myself thinking about it from time to time… even when it’s not winter.
Something about the mix of ginger, cinnamon, and molasses hits differently. It’s cozy, nostalgic, and feels like the holidays in a mug.
I usually save it for the colder months, but who says you have to wait? If you’ve ever wanted to make a gingerbread latte that rivals your favorite coffee shop version (or maybe even tops it), you’re in the right place.
In this guide, you’ll learn exactly how to make a gingerbread latte at home—step-by-step, with simple ingredients, flavor tips, and easy ways to personalize it to your taste. So let’s start brewing!
What Is a Gingerbread Latte?
A gingerbread latte is a cozy holiday coffee that tastes like a gingerbread cookie in a cup. It’s made with espresso or strong coffee, steamed milk, and a gingerbread-flavored syrup that combines spices like ginger, cinnamon, nutmeg, and often a touch of molasses or brown sugar.
So, you get a drink that’s warm, slightly spicy, and sweet without going overboard.
You’ll typically find it popping up in cafés during late fall and winter. For instance, Starbucks used to have it, and it still shows up in places like Canada or the UK.
But honestly, it’s way too easy (and affordable) to make at home to wait for a seasonal menu. So, to avoid any confusion with other seasonal drinks, here’s a quick breakdown:
| Drink | Base Flavors | Sweetness Level | Vibe/Occasion |
|---|---|---|---|
| Gingerbread Latte | Ginger, cinnamon, nutmeg, molasses | Medium | Spiced and cozy, like baked goods |
| Pumpkin Spice Latte | Pumpkin, cinnamon, clove, nutmeg | Medium-High | Fall classic, earthy & warming |
| Peppermint Mocha | Chocolate and peppermint | High | Sweet and minty, feels like dessert |
What Flavors Can You Expect?
You should expect a warm, spiced aroma the moment you stir in the syrup. The ginger brings a bit of zing, while cinnamon and nutmeg round it out with that classic holiday warmth.
Meanwhile, molasses (if used) adds depth and a slight bitterness that balances the sweetness beautifully.
The coffee flavor still comes through, especially if you’re using a bold espresso. But the beauty of this latte is how it wraps all those flavors together in a smooth, creamy sip that tastes like Christmas morning.
Gigerbread Latte: Step-by-Step Recipe
Equipment
- Espresso machine, Moka pot, or AeroPress
- Milk frother or mason jar with lid
- Small saucepan (if making syrup)
- Spoon for stirring
- Mug (obviously)
Ingredients
- 1–2 shots of espresso or ½ cup of strong brewed coffee
- ¾ cup milk (I love using oat milk for extra creaminess)
- 1–2 tbsp gingerbread syrup (store-bought or homemade)
- Whipped cream (optional, but come on… treat yourself)
- Ground cinnamon or ginger, for dusting
Instructions
- Step 1) Brew Your Espresso or Coffee: Start by making your coffee base. I usually go for two shots of espresso using my Moka pot, but a strong Aeropress brew works great too. Just make sure whatever you use is bold enough to stand up to the spices.
- Step 2) Warm and Froth the Milk: Heat your milk to around 150°F, that’s hot but not boiling. If you’ve got a steam wand or electric frother, great. If not, pour the milk into a mason jar, shake it up, then microwave for 30–45 seconds.
- Step 3) Add Gingerbread Syrup: Stir 1–2 tablespoons of gingerbread syrup directly into your hot coffee. I sometimes make my own syrup using molasses, brown sugar, ground ginger, cinnamon, nutmeg, and a dash of vanilla. It takes 10 minutes and makes the whole kitchen smell like a holiday bakery.
- Step 4) Combine and Serve: Pour your frothed milk over the syrupy espresso, stir gently, then go wild with the toppings. I like a dollop of whipped cream, a pinch of cinnamon, and if I’m feeling fancy, a mini gingerbread cookie balanced on the rim.
Video
Notes
Pro Tip:
Warm your mug beforehand so the drink stays hotter and longer.Gingerbread Latte: Flavor Tips to Try
Once you’ve got the base down, the real fun starts. You can customize your gingerbread latte to fit your preferences. I’ve tested a bunch of little tweaks over the years. And these are the ones I find the most useful:
1 – Favorite Gingerbread Syrup Brand
If making your syrup sounds like too much on a cold morning (trust me, I’ve been there), Torani’s Gingerbread Syrup is your best bet.
Usually, you can find it online or even at some larger grocery stores during the holidays. It’s got that classic molasses-and-spice flavor without being too artificial or sweet. Plus, it blends super well into both hot and iced drinks.
2 – Vanilla-Ginger Twist
A tiny splash of vanilla extract, about ¼ teaspoon, right into the espresso. This mellows out the ginger enough and makes the whole thing taste smoother, almost like a gingerbread cookie with vanilla icing. You could also try a vanilla bean oat milk if you’re into subtle changes.
3 – Extra Molasses for Bold Richness
You can add an extra teaspoon of blackstrap molasses directly into your latte. It’s rich, dark, and gives the drink a rustic feel, kinda like if your latte came straight out of a gingerbread bakery in the woods. Just be careful not to go overboard or it might get a little bitter.
4 – Add a Splash of Bourbon or Rum Extract
If you’re sipping this after dinner or want to feel fancy, a splash of bourbon or rum extract (about ⅛ tsp) gives it a subtle kick. It won’t taste boozy, but it will add depth. I once served a version with a dash of rum extract at a small holiday gathering, and people kept asking what my “secret ingredient” was.
5 – Barista-Style Oat Milk
For the creamiest texture that still lets the spices shine, I swear by Califia Farms Barista Blend Oat Milk. It steams beautifully, doesn’t separate, and adds a soft sweetness without overpowering the gingerbread flavor. I’ve tried a few others, but this one consistently gives me that coffee shop foam at home.
Last Thoughts
So, have you tried it? If yes, I’d like to know your favorite twist, tips or topping below. And just like that… voilà!
