Cozy Homemade Gingerbread Latte

There’s something about gingerbread flavors that makes me want to get all the cozy drinks out. As soon as the weather starts getting colder, this is exactly the kind of coffee I want to make at home.

This gingerbread latte is really simple, but it still feels like a bit of a treat. You get the strong coffee with that sweet, spiced gingerbread flavor and plenty of warm milk on top.

I love that you can play around with it too. Make it a little sweeter, add an extra shot of coffee or froth the milk if you’re feeling fancy. It’s such an easy one for fall, and I’ll definitely still be making it right through Christmas.

Equipment

• Small saucepan
• Whisk or spoon
• Espresso machine or coffee maker
• 2 mugs
• Milk frother (optional)

Ingredients

• Milk – I usually use regular milk, but any milk you normally use in your coffee will work just fine here.

• Espresso – Two shots give the latte a nice strong coffee flavor, but you can use ½ cup of strong brewed coffee instead if you don’t have an espresso machine.

• Gingerbread syrup – This is where all that lovely gingerbread flavor comes from. I use 3 tablespoons, but you can easily add a little more or less to suit your taste.

• Ground nutmeg – Just a little sprinkle over the top finishes it off and adds a bit more of that warm, spiced flavor.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Brew 2 shots of espresso or ½ cup of strong coffee and set aside.

Step 2: Warm 2 cups of milk in a small saucepan over medium heat, whisking occasionally until it’s steaming. Froth the milk if you like.

Step 3: Stir in 3 tablespoons of gingerbread syrup and adjust the sweetness to suit your taste.

Step 4: Pour the espresso or coffee into two mugs, then slowly add the warm gingerbread milk on top.

Step 5: Sprinkle a little ground nutmeg over each mug to finish.

What to Serve with a Gingerbread Latte

A gingerbread latte is lovely on its own, but I nearly always want something sweet alongside a coffee like this. Anything with warm spices, chocolate or a bit of caramel works really well.

• Gingerbread cookies – An obvious one, but they’re so good dipped into the warm latte.

• Cinnamon rolls – Perfect if you’re having this as a weekend breakfast or afternoon treat.

• Banana bread – A thick slice of banana bread and a hot coffee is always a good combination.

• Muffins – Blueberry, chocolate chip, cinnamon or apple muffins would all work well.

• Shortbread cookies – Nice and simple if you don’t want anything too sweet alongside the latte.

• Coffee cake – I love this combination for a cozy afternoon coffee, especially when it’s cold outside.

Storing

If you have any gingerbread latte left over, you can keep it in the fridge for a day or two. Let it cool first, then pour it into a covered container or jar and pop it in the fridge.

When you want it, warm it gently in a saucepan or in the microwave until it’s hot. Give it a good stir before serving as it may separate a little while it sits. I’d leave the nutmeg off until you’re ready to drink it.

Variations & Substitutions

It’s really easy to change this latte around depending on what you have in or how you like your coffee. I tend to treat the amounts as a starting point and then add a little more coffee or syrup if I fancy it.

• Use a different milk – Oat, almond or soy milk can all be used instead of regular milk.

• Make it stronger – Add an extra shot of espresso if you like a stronger coffee flavor.

• Adjust the sweetness – Use a little less gingerbread syrup for a less sweet latte, or add more if you have a sweet tooth.

• Try different toppings – Swap the nutmeg for cinnamon, or add a little of both.

• Add whipped cream – A swirl of whipped cream on top makes it feel even more like a coffee shop drink.

• Make it decaf – Decaf espresso or coffee works just as well if you want to skip the caffeine.

FAQs

Can I make a gingerbread latte without an espresso machine?

Yes. If you don’t have an espresso machine, just use ½ cup of strong brewed coffee instead. It won’t be exactly the same as espresso, but it still makes a really lovely gingerbread latte.

What milk is best for a gingerbread latte?

Regular whole milk gives you a nice creamy latte, but you can use whatever you normally have in. Oat milk works particularly well, and almond or soy milk are good options too.

Can I make a gingerbread latte with instant coffee?

You can. Make the instant coffee a little stronger than you normally would so the coffee flavor doesn’t get lost once you add the milk and gingerbread syrup.

How much gingerbread syrup should I use?

I use 3 tablespoons for two lattes, but you can easily adjust this. Start with a little less if you don’t like very sweet coffee, then add more if needed.

Can I make this gingerbread latte dairy free?

Yes, just swap the regular milk for your favorite dairy-free milk. Oat, almond and soy milk all work well in this recipe.

Can I make a gingerbread latte ahead of time?

You can make it ahead and keep it in the fridge for a day or two. Warm it gently when you’re ready to drink it and give it a good stir before serving.

Can I make an iced gingerbread latte?

Yes. Let the coffee cool, then pour it over ice with cold milk and gingerbread syrup. Give everything a good stir and add a little nutmeg on top.

Is a gingerbread latte good for Christmas?

Definitely. Gingerbread is one of those flavors I always associate with Christmas, so this is a lovely coffee to make through the festive season.