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Let’s make this Starbucks-dupe! This cozy Gingerbread Latte is holiday cheer in a mug. It calls for an easy molasses-forward gingerbread syrup which takes 5 minutes to make! Make a big batch and use it all week long for lattes at home.
One of the best seasonal drinks Starbucks ever made was a Gingerbread Latte. They discontinued it! Bummer for sure but let’s be honest: these seasonal drinks are too expensive to get on a daily basis anyway so let’s make it at home.
I love a delicious coffee beverage at home like my Iced Pumpkin Spice Lattes, cozy Pumpkin Spice Lattes, Matcha Lattes and these Mint Vanilla Iced Coffees.
Ingredients You Need for this Gingerbread Latte
- Brown Sugar
- Vanilla extract – You can use homemade vanilla extract or store-bought.
- Spices like cinnamon, ginger and nutmeg.
- Espresso – We’re using a double shot!
- Molasses
For the rest of the ingredients, please see the recipe index card below!
Recipe FAQs
No problem! Just brew REALLY strong coffee. And measure out the coffee like shots. You could also use cold brew coffee from the store. That’s incredibly strong.
You cannot have the flavors of gingerbread without molasses AND ginger.
Tips and Tricks
- Double the syrup – If you want gingerbread lattes on repeat, you can make a double batch and freeze the other half of the syrup. Thaw in the fridge overnight and use the following week.
- Gift the syrup – I love a homemade gift (see my homemade sugar cubes and homemade vanilla extract). Add this to a jar with a ribbon and gift it alongside a bag of espresso beans.
More Holiday Recipes
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To Make the Gingerbread Syrup:
In a medium saucepan, set over medium heat, combine the sugars, molasses, vanilla, ginger, cinnamon and salt. Warm until everything has dissolved and there are no lumps of spices, about 3 to 4 minutes. I find a whisk really helps make this super smooth.
To Make the Gingerbread Latte:
Pour the gingerbread syrup into a cup. Warm it up if it’s straight from the fridge. Pour in the 4 shots of espresso, and top with the frothed milk. whipped cream, freshly grated nutmeg and a little gingerbread cookie or marshmallow for garnish.
- Double the syrup – If you want gingerbread lattes on repeat, you can make a double batch and freeze the other half of the syrup. Thaw in the fridge overnight and use the following week.
- Gift the syrup – I think a super cute holiday gift would be to gift the syrup. Add a ribbon around it and give it to people with a bag of espresso beans for a homemade gift.
Calories: 500kcal | Carbohydrates: 104g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 40mg | Potassium: 557mg | Fiber: 1g | Sugar: 102g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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