Description
Warm, cozy, and perfectly spiced, this Gingerbread Latte recipe captures the nostalgic flavors of gingerbread cookies in a creamy, festive coffee drink. Ideal for holiday mornings or as a comforting winter treat, this latte combines a homemade gingerbread syrup with rich espresso and steamed milk to create a delightful seasonal beverage.
Ingredients
Gingerbread Syrup:
- 2 tbsp molasses
- 1 tbsp brown sugar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- 1 tsp vanilla extract
Latte:
- 1 cup milk of choice (dairy or non-dairy)
- 1–2 shots espresso (or ½ cup strong brewed coffee)
Optional Toppings:
- Whipped cream
- Cinnamon or nutmeg sprinkle
- Mini gingerbread cookie
Instructions
- Make the Gingerbread Syrup: In a small saucepan over low heat, whisk together molasses, brown sugar, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Warm gently for 1–2 minutes until the sugar dissolves completely. Remove from heat and stir in vanilla extract to enhance the flavor.
- Prepare the Latte: Heat the milk in a separate saucepan over medium-low heat until warm and slightly frothy, or use a milk frother to achieve a creamy foam. Avoid boiling the milk to preserve its sweetness and texture.
- Combine Coffee and Syrup: Pour 1–2 shots of freshly brewed espresso or ½ cup strong brewed coffee into a mug. Stir in 1–2 tablespoons of the prepared gingerbread syrup, adjusting sweetness and spice to your taste.
- Add Steamed Milk: Slowly pour the warmed milk into the mug with the coffee and syrup mixture, holding back the foam with a spoon, then topping the latte with the remaining foam for a rich texture.
- Garnish and Serve: Optionally, top your Gingerbread Latte with whipped cream and a light sprinkle of cinnamon or nutmeg. For an extra festive touch, add a mini gingerbread cookie on the side. Serve immediately while warm.
Notes
- Adjust the spice levels according to your preference: add more ground ginger for a spicier kick or extra cinnamon for warmth.
- For a stronger coffee flavor, use two espresso shots and reduce the milk slightly.
- To make this latte dairy-free, substitute with oat, almond, or coconut milk and opt for a non-dairy whipped topping.
- Extra gingerbread syrup can be stored in the refrigerator for up to one week in a sealed container.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Beverage, Holiday
- Method: Stovetop
- Cuisine: American
