Oh, the holidays! There’s nothing like curling up with a warm, festive drink in your hands, and this Gingerbread Latte is pure magic in a mug.
Whether you’re a sucker for gingerbread, eggnog, or peppermint mocha, this recipe will satisfy all your cozy drink cravings.
It’s creamy, perfectly spiced, and topped with whipped cream and a dusting of cinnamon and cardamom—just wow. Every sip, along with delicious gingerbread cookies, feels like the holidays wrapped in a warm hug.
Let me show you how to make this delightful treat at home, and trust me, it’s easier than you think. Once you master this, you might not even need those coffee shop runs anymore. Grab your favorite mug, and let’s get started!
What You’ll Need
Ingredients
- 1 shot of espresso (or 1/2 cup of strong brewed coffee)
- 1 tablespoon of gingerbread syrup (store-bought or homemade)
- 1 cup of milk (or your favorite non-dairy alternative like oat or almond milk)
- Whipped cream for topping
- A pinch of cinnamon and cardamom for garnish
Pro Tips
- Homemade Syrup Option: You can easily make your own gingerbread syrup by simmering water, sugar, molasses, ginger, and warm spices like cinnamon and cloves for 5 minutes.
- Get Frothy Milk: A handheld frother or steaming wand makes a big difference in creating that creamy, coffee-shop-style latte texture.
- Kid-Friendly Version: Skip the coffee and make this as a spiced hot milk for little ones to enjoy.
- Perfect Garnish: Don’t skip the cinnamon and cardamom sprinkle—it’s small but makes the flavors pop.
- Customize Sweetness: Adjust the gingerbread syrup to your liking; start with less and add more if you like it sweeter.
Tools You’ll Need
- Espresso machine or coffee maker
- Milk frother or steaming wand
- Measuring spoons
- A cozy mug
Substitutions and Variations
- Milk Alternatives: Oat milk froths beautifully and adds a creamy texture, while almond milk gives a light, nutty flavor.
- Syrup Swap: No gingerbread syrup? Try maple syrup with a pinch of ground ginger and cinnamon.
- No Espresso Machine? Strong French press coffee works perfectly.
- Decaf Option: Use decaf coffee to enjoy this any time of day without the buzz.
Make-Ahead Tips
- Prepare the gingerbread syrup ahead of time and store it in a jar in the fridge for up to 2 weeks.
Instructions
Step 1: Brew Your Espresso
Brew one shot of espresso using your favorite beans. If you don’t have an espresso machine, make 1/2 cup of strong coffee instead.
Step 2: Heat and Froth the Milk
Pour 1 cup of milk into a frother or heat it in a small saucepan over medium heat until hot but not boiling. Froth the milk until it’s creamy and has a layer of foam on top.
Step 3: Mix Espresso and Syrup
In your favorite mug, combine the shot of espresso with 1 tablespoon of gingerbread syrup. Stir well to mix.
Step 4: Add Milk and Froth
Pour the hot milk into the mug over the espresso and syrup mixture, holding back the foam. Spoon the foam on top to create a creamy layer.
Step 5: Garnish and Serve
Top with whipped cream, then sprinkle a pinch of cinnamon and cardamom for the ultimate holiday touch. Serve immediately and enjoy!
Leftovers and Storage
- Can I save it for later? Lattes are best enjoyed fresh, but if you have leftover gingerbread syrup, store it in an airtight jar in the fridge for up to 2 weeks.
- No Waste Idea: If you accidentally make too much, pour it over ice for an iced gingerbread latte!
Wrap-Up
And there you have it! A deliciously festive Gingerbread Latte that’s as good (or better!) than your favorite coffee shop version. It’s so simple, yet so satisfying—and the best part? You can enjoy it in your pajamas while watching the holiday lights twinkle.
I’d love to hear how yours turns out! Leave me a comment below and let me know if you made any fun tweaks or have questions. Happy sipping and happy holidays!