This Crockpot Gingerbread Latte is cozy, creamy, and packed with warm holiday spices.
It’s the kind of drink you can toss in the slow cooker in the morning and come back to a few hours later to a house that smells like December.
Whether you’re wrapping presents, cleaning the house, or just trying to stay warm, this latte is going to feel like a hug in a mug.
Why I Love This Recipe
I started making this latte every year after a snowy road trip when we stopped at a tiny mountain café. It had this spiced, comforting drink that felt like Christmas in a cup. When I got home, I figured out how to make it in the Crockpot so I could sip on it all day long without babysitting the stove.
- It’s super easy—dump and go
- Makes enough for a group or keeps well for days
- Smells incredible while it cooks
- Tastes like a coffeehouse drink, but way cheaper
- Perfect for cozy days or hosting
What You’ll Need
- 4 cups whole milk
- 2 cups strongly brewed hot espresso or dark roast coffee
- ¼ cup unsulphured molasses
- ¼ cup brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
- Whipped cream, for topping (optional)
- Ground nutmeg or cinnamon, for garnish
Servings + Cook Time
Servings: 6 mugs
Cook Time: 2 hours on HIGH or 4 hours on LOW
Macros (Per Serving)
- Calories: 220
- Protein: 5g
- Carbs: 26g
- Fat: 11g
- Sugar: 21g
Why This Recipe Works (Quick Science)
Warming the milk slowly in the Crockpot allows the spices to bloom and infuse into the liquid without burning the dairy. The molasses adds depth and that signature gingerbread flavor. Brewed espresso brings boldness that balances the sweetness, while the whipped cream on top adds that coffee shop finish.
Common Mistakes
- Using too much ground ginger – it can turn bitter fast
- Letting it sit too long on warm – it can scorch the milk
- Skipping the whisking step – spices can clump
- Using cold brew or chilled espresso – this recipe needs hot coffee for the right flavor balance
Tools You’ll Need
- Crockpot (4–6 qt)
- Whisk
- Measuring cups and spoons
- Ladle
- Serving mugs
Pro Tips
- Brew your coffee strong—think espresso or dark roast for the best flavor
- Whisk the spices into the warm milk before adding coffee to help them dissolve better
- Don’t skip molasses—it gives that deep gingerbread flavor
- Keep the Crockpot on warm after cooking if serving over a few hours, but don’t go past 2 hours or it may curdle
- Add a cinnamon stick to each mug for a pretty, festive touch
Substitutions & Variations
- Use oat milk or almond milk for dairy-free (but go full-fat for creaminess)
- Sub maple syrup for molasses for a twist
- Use decaf coffee if you’re serving in the evening
- Add a splash of Irish cream or Kahlua for a grown-up version
Make Ahead Tips
- Brew the coffee the night before and refrigerate it—just reheat before adding
- Mix all the spices and sugar together in a jar for faster prep
- Make the full latte and store in the fridge for 3–4 days—reheat by the mug
How to Make Crockpot Gingerbread Latte
Step 1: Add Milk to Crockpot
Pour 4 cups of whole milk into the Crockpot.
Step 2: Add Spices, Sugar & Molasses
Whisk in ¼ cup molasses, ¼ cup packed brown sugar, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ⅛ tsp cloves.
Step 3: Whisk Everything Together
Use a whisk to gently blend the spices, molasses, and sugar into the milk until smooth.
Step 4: Add Hot Espresso
Pour in 2 cups of hot brewed espresso and 1 tsp vanilla extract. Stir again.
Step 5: Cook on Low for 4 Hours or High for 2 Hours
Cover the Crockpot and let the mixture warm through and infuse fully. Stir occasionally.
Step 6: Serve and Top
Ladle into mugs. Top with whipped cream and a sprinkle of nutmeg or cinnamon. Optional: a cinnamon stick in each cup.
Leftovers & Storage
Pour leftovers into a mason jar or airtight container and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave. Shake or stir well before serving—spices may settle.
What to Serve With
- Gingerbread cookies or biscotti
- A slice of pumpkin bread or banana bread
- Fluffy pancakes for brunch
- A cozy breakfast sandwich on a weekend morning
FAQ
Can I make this without a Crockpot?
Yes! Warm everything gently on the stovetop over low heat, stirring often.
Does this taste super sweet?
Nope! It’s sweet but balanced by the espresso and spices.
Can I use instant coffee?
You can, but it won’t have the same depth as brewed espresso or dark roast.
Can I double this recipe?
Yes—just make sure your Crockpot is big enough (6 qt or larger). Stir more often to prevent scorching.
Can I keep it on “warm”?
Yes, but only for 1–2 hours after it’s done. Any longer and the milk might start to separate.
