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A hand sets a gingerbread cookie onto a latte in a glass mug for garnish.
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Homemade Gingerbread Latte with Real Ginger

Flavored with brown sugar, molasses, and real ginger this gingerbread latte recipe tastes just like the traditional holiday cookie and is much more affordable than a trip to Starbucks!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: Gingerbread Latte, Gingerbread Syrup, Starbucks Copycat
Servings: 12 servings
Calories: 92kcal
Author: Amanda Gajdosik

Equipment

  • Small Saucepan
  • Whisk
  • Storage Jar with Lid
  • Espresso Maker & Milk Frother (optional)
  • Serving Mug

Ingredients

For the gingerbread syrup:

  • 1 cup water
  • 1 cup brown sugar
  • 2 tablespoons molasses
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch cloves
  • 1 teaspoon vanilla extract

For the gingerbread latte:

  • 2 - 4 tablespoons gingerbread syrup
  • 2 ounces freshly brewed espresso or 3 ounces strongly brewed coffee
  • 8 ounces milk of choice

Instructions

For the gingerbread syrup:

  • In a small saucepan combine 1 cup brown sugar, 1 cup water, 2 tablespoons molasses, 1 tsp. freshly grated ginger, ½ tsp. ground ginger, ½ tsp. cinnamon, ⅛ tsp. nutmeg, a pinch of cloves, and 1 tsp. vanilla extract, whisking until smooth.
  • Bring to a simmer over medium heat, stirring occasionally, until sugar has completely dissolved. About five minutes.
  • Remove from heat and allow to cool to room temperature before storing in a sealed glass jar in the refrigerator until ready to use.

For the gingerbread latte:

  • In a mug, combine 2 - 4 tablespoons gingerbread syrup (more or less depending on how sweet you like it) and 2 shots of espresso.
  • Using a milk frother, or the stovetop method, steam your milk and pour over the espresso mixture.
  • Top with whipped cream and garnish with a gingerbread cookie, if desired.

For an iced gingerbread latte:

  • Combine 2 - 4 tablespoons gingerbread syrup and 2 shots espresso in a tall glass.
  • Fill the glass with a generous scoop of ice and top with the milk of your choice.
  • Garnish with a spray of whipped cream to serve, if desired.

Notes

  • Refer to post for ingredient substitutions.
  • Syrup can be stored in refrigerator for up to three weeks.
  • Syrup recipe makes 1 ½ cups syrup, or 12 ounces.
  • 2 tablespoon per serving, 2 tablespoon = 1 ounce.

Nutrition

Serving: 2tablespoon | Calories: 92kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 104mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 31IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 0.3mg