Gigerbread Latte: Step-by-Step Recipe
This homemade gingerbread latte comes together in a few simple steps, and the smell alone is worth it. So, here's how you can do it:
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.