Craving a festive treat in the morning? Try this homemade gingerbread latte recipe!
TIS THE WEEKEND BEFORE CHRISTMAS!!!!! How is everyone feeling? I, for one, am so tired. I always feel like a jerk saying that because I have so many Mamas in my life who have tiny humans to take care of in addition to everything else… but alas. I’m tired. This holiday season has been really busy again, both because collaborations picked up a lot and I found a lot of inspiration again – both of which I am hugely grateful for after so much uncertainty this year. But as the season, and the entirety of 2020, starts to come to and end, I think it’s kind of inevitable that we all feel tired. We’ve been through A LOT!
But you know what helps? Caffeine 😜 Specifically a homemade gingerbread latte that tastes like something from your favorite coffee shop this time of the year. I actually wanted to get this post up earlier, but after a perfect first batch, my 2nd and 3rd trials got a little gloopy… which is what happened to my old pumpkin spice syrup that I had to take down! (I’ll work on fixing that and getting it back up next year, don’t worry!) The last thing I want to do is get your hopes up about your favorite holiday coffee drink at home, only to have it not work. So, I kept testing, and I’ve finally come up with a coffee syrup with less sugar than the one that used to be at Starbuck’s, but still lots of that comforting gingerbread flavor.
Homemade Gingerbread Latte Recipe
3/4 cup water
1/3 cup brown sugar
2 tbsp molasses
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp homemade gingerbread syrup
1 espresso, americano, or coffee
1/4 cup of milk
How To Make Homemade Gingerbread Latte Recipe
Add syrup ingredients to a small saucepan.
Add water, brown sugar, molasses, ground ginger, ground cinnamon, and ground nutmeg to a small saucepan.
Bring mixture to a boil and then simmer.
Whisk all of the ingredients together and bring to a boil over medium heat. Then turn down the heat stirring occasionally as it simmers for 5 minutes. I also wiped down the sides of the pot with a soft spatula a few times to make sure sugar didn’t burn!
Pour into a mason jar.
Pour into a mason jar and store at room temperature.
Brew your espresso, americano, or coffee.
Brew your coffee of choice into a mug.
Shake the gingerbread syrup and add to latte.
Give the syrup a shake before opening. Then spoon a tablespoon of syrup into the latte. More or less is totally fine, too – I personally like about a 1/2 tbsp!
Froth the milk and add to latte.
On normal mornings, I would drink it as is – but if you’re making this on Christmas, go ahead and add some whipped cream and cinnamon! I also love this Cinnamon Sugar Cookie Blend by Primal Palate on top, too.
While a latte is technically espresso and steamed milk, there are no rules at home. If you only have a drip coffee maker or french press at home, use that! If you have an espresso machine, use that! Or if you’re like me and love pressing the americano button on your Nespresso… press away!
But while I think you can be flexible with what type of coffee you use, I think the addition of hot steamed frothy milk takes this recipe from good to barista-quality. If you’ve been following me a while, it’s no surprise that I am in love with our aeroccino milk frother and I think every coffee lover should have it. One of my best friends got it for us as an engagement gift a million years ago (JK, just two – but thanks a lot, COVID!) and it really does make mornings infinitely better. All you have to do is add milk and press a button to get cold foam, steamed milk, light foam, or dense foam. It is so magical!
How To Make This Dairy-Free
Are you lactose-intolerant or vegan? Don’t worry! This recipe can easily be dairy-free. All you have to do is choose a plant based milk – that’s it! I personally love Nutpods the best. They have clean ingredients and it froths up better than ANY other milk I’ve tried besides Oatly. So good! I also used an almond milk based whipped cream by Reddi-Whip for these photos and it’s DELICIOUS. I also know that Whole Foods sells a bunch of plant-based whipped creams, too!
- (Gingerbread Syrup)
- 3/4 cup water
- 1/3 cup brown sugar
- 2 tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- (Gingerbread Latte)
- 1 tbsp homemade gingerbread syrup
- 1 espresso, americano, or coffee
- 1/4 cup of milk
1) Add water, brown sugar, molasses, ground ginger, ground cinnamon, and ground nutmeg to a small saucepan.
2) Whisk all of the ingredients together and bring to a boil over medium heat. Then turn down the heat and simmer for 5 minutes, stirring occasionally. I also wiped down the sides of the pot with a soft spatula a few times to make sure sugar didn't burn!
3) Pour into a mason jar and store at room temperature.
4) Brew your coffee of choice (espresso, americano, or coffee!) into a mug.
5) Give the syrup a shake before opening. Then spoon a tablespoon of syrup into the latte. More or less is totally fine, too - I personally like about a 1/2 tbsp!
6) Add your milk of choice to a frother (I like Nutpods the best!). Add the steamed or foamy milk to your coffee and give it a quick stir.
7) Top with an extra sprinkle of cinnamon and/or some whipped cream if you're feeling indulgent!
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