Gingerbread latte. The signature holiday flavors of gingerbread cookies in a mug. This recipe features the delectable combination of ginger, nutmeg, cinnamon, all spice and cloves with a double shot of espresso and steamed milk. While the gingerbread syrup brings in the essence of holiday season, the toppings comprising of whipped cream and brown sugar glaze takes it to the next level. Certainly a nostalgic winter treat!
Why I Love This Cozy Drink
The gingerbread infused latte is not new, it’s the cozy drink that evokes nostalgia. The base is strong brewed coffee, preferably espresso, with its deep, aromatic coffee flavor. The gingerbread syrup is the ultimate coffee syrup combining the delectable flavors of molasses and brown sugar with aromatic spices like ginger, cinnamon, nutmeg, cloves and all spice. Even though molasses is one of the statement elements of this syrup, maple syrup is the closest substitution if it’s not easily available.
Beyond the key flavors of gingerbread and espresso, this hallmark drink of every holiday menu, is essentially gingerbread cookies in “drink” form. The perfect balance of spices and bold coffee alongside the generous toppings of whipped cream, ground cinnamon and brown sugar glaze makes it a seasonal favorite. Recreate it at home, hot or iced, for ultimate holiday indulgence.
Key Ingredients In Gingerbread Latte
- Coffee - Espresso or strong brewed coffee.
- Spices - Nutmeg, ginger, cinnamon, cloves, all spice.
- Milk - Froth milk for cafe style latte.
- Molasses - Substitute with maple syrup if not available.
- Cream - Whipped cream topping is a must.
How To Make Gingerbread Latte
Prepare gingerbread syrup - Simply heat together brown sugar, molasses or maple syrup, water, and spices until you get a thick, glossy syrup. Stir in a little vanilla extract for that final touch.
Prep coffee and milk - While a double shot of espresso is preferred, you can also froth milk to add to the latte.
Brown sugar glaze - Melt brown sugar in water and add cream. Simmer to create thick glaze.
Make latte - Start with a layer of milk and gingerbread syrup. Mix with a milk frother and then add a little frothed milk. Pour in espresso and top with whipped cream. A dash of ground cinnamon and brown sugar drizzle gives the final touch.
Ingredients
Gingerbread syrup (makes ½ cup syrup):
- ▢ ¾ cup water
- ▢ ½ cup brown sugar
- ▢ ½ cup molasses or maple syrup
- ▢ 1 teaspoon ground ginger
- ▢ ½ teaspoon ground all spice
- ▢ ¼ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground cinnamon
- ▢ ⅛ teaspoon ground cloves
- ▢ 1 teaspoon vanilla extract
Brown sugar glaze:
- ▢ ½ cup brown sugar
- ▢ ¼ cup water
- ▢ 2 tablespoons heavy (thickened) cream
For latte:
- ▢ 200 ml whole milk
- ▢ 2 shots of espresso
- ▢ 100 ml heavy (thickened) cream whipped, for topping
- ▢ Ground cinnamon for topping
Instructions
Gingerbread syrup:
- Place water, brown sugar, molasses or maple syrup, ginger, all spice, nutmeg, cinnamon and cloves in a medium saucepan over medium heat.
- Let the brown sugar dissolve.
- Simmer for about 4-5 minutes or until the mixture is thick and glossy.
- Remove from heat.
- Stir in vanilla extract.
- Strain the syrup.
- Store this in an airtight container in the refrigerator for up to 7-10 days.
Brown sugar glaze:
- Place brown sugar and water in a saucepan over medium heat.
- Simmer for about 4-5 minutes or until the sugar dissolves and the mixture is thick and glossy.
- Reduce heat to low. Stir in cream.
- Heat through.
Milk foam:
- Place 50 ml milk in a cup. Using a milk frother, froth milk.
Prep latte:
- Place 150 ml milk in a cup. Add 2 tablespoons gingerbread syrup. Using a milk frother, whisk until combined.
- Add espresso and milk foam.
- Top with whipped cream.
- Dust with ground cinnamon.
- Drizzle with brown sugar glaze.
Video
Notes
- Sweetness - Adjust with the amount of brown sugar you use.
- Healthier options - Use non dairy milk.
Nutrition
Like this gingerbread latte recipe? Then join Nish Kitchen on Facebook , Pinterest or Instagram . Watch exclusive recipe videos on YouTube .
Check out more cozy drink recipes:
- Turmeric Latte
- Masala Chai
- Karak Chai
- Chai Hot Chocolate
- Homemade Hot Chocolate Recipe
- Irani Chai | Hyderabadi Dum Tea
Ingredients
Gingerbread syrup (makes ½ cup syrup):
- ▢ ¾ cup water
- ▢ ½ cup brown sugar
- ▢ ½ cup molasses or maple syrup
- ▢ 1 teaspoon ground ginger
- ▢ ½ teaspoon ground all spice
- ▢ ¼ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground cinnamon
- ▢ ⅛ teaspoon ground cloves
- ▢ 1 teaspoon vanilla extract
Brown sugar glaze:
- ▢ ½ cup brown sugar
- ▢ ¼ cup water
- ▢ 2 tablespoons heavy (thickened) cream
For latte:
- ▢ 200 ml whole milk
- ▢ 2 shots of espresso
- ▢ 100 ml heavy (thickened) cream whipped, for topping
- ▢ Ground cinnamon for topping
Instructions
Gingerbread syrup:
- Place water, brown sugar, molasses or maple syrup, ginger, all spice, nutmeg, cinnamon and cloves in a medium saucepan over medium heat.
- Let the brown sugar dissolve.
- Simmer for about 4-5 minutes or until the mixture is thick and glossy.
- Remove from heat.
- Stir in vanilla extract.
- Strain the syrup.
- Store this in an airtight container in the refrigerator for up to 7-10 days.
Brown sugar glaze:
- Place brown sugar and water in a saucepan over medium heat.
- Simmer for about 4-5 minutes or until the sugar dissolves and the mixture is thick and glossy.
- Reduce heat to low. Stir in cream.
- Heat through.
Milk foam:
- Place 50 ml milk in a cup. Using a milk frother, froth milk.
Prep latte:
- Place 150 ml milk in a cup. Add 2 tablespoons gingerbread syrup. Using a milk frother, whisk until combined.
- Add espresso and milk foam.
- Top with whipped cream.
- Dust with ground cinnamon.
- Drizzle with brown sugar glaze.
Video
Notes
- Sweetness - Adjust with the amount of brown sugar you use.
- Healthier options - Use non dairy milk.
