The Best Homemade Gingerbread Latte Recipe (Hot or Iced!)

It’s Christmas morning. You’ve woken up early to open presents with your family or kids. Or, you just want to get a head start on the big Christmas lunch. And in those quiet few moments before the chaos, you sip on the cosiest gingerbread latte to kickstart that warm fuzzy Christmas feeling. This is the best homemade gingerbread latte recipe, that you can have hot or iced! It uses dark muscovado sugar, molasses, and my full-bodied spice blend from my ultimate gingerbread men recipe. And honestly? This gingerbread latte is, if I may be so bold, better than Starbucks or any café!

This is honestly the ultimate Christmas drink. The best part is that the gingerbread syrup lasts for a long time in the fridge! So you could whip up a batch of homemade gingerbread syrup at the start of December, and sip on gingerbread lattes all month long!

Ingredients

For the Gingerbread Syrup

The gingerbread syrup has dark muscovado sugar, water, vanilla extract, molasses, and my spice blend from my ultimate gingerbread men recipe. I also use muscovado sugar in that recipe too! Muscovado sugar is minimally refined, so it contains a lot of molasses content. Because of this, it’s not sickly sweet like white sugar, and has almost a wet sand consistency from the moisture content. It’s got notes of toffee, and tastes complex and subtle. So this gingerbread latte is not too sweet like you get in cafés!

And my spice blend contains ginger (of course!), cinnamon, nutmeg, clove, allspice, salt, and a dash of pepper. The pepper is purely there to complement the warmth of the ginger. Trust me, your gingerbread latte will not taste of pepper!

For the Gingerbread Latte

Once you’ve made the syrup, all you need to make a gingerbread latte is coffee and milk! Some whipped cream on top is optional but highly recommended for deliciousness!

How to Make Homemade Gingerbread Syrup

Most of the work in this recipe is just making the gingerbread syrup! And it’s so simple to do, it’s just as easy as making your morning coffee on Christmas day, so there’s no added stress! All you do is mix all the ingredients (except the vanilla) in a saucepan on low heat. Bring it to the boil, and simmer for 10 minutes until glossy and thickened. Turn off the heat then stir through the vanilla. That’s it!

How to Make the Gingerbread Latte (Hot or Iced)!

For the hot version, mix some gingerbread syrup into some freshly brewed coffee and pour in your steamed milk. And just like that you’ve got yourself a homemade gingerbread latte!

For extra cosiness, top with whipped cream, cinnamon, and a touch of muscovado sugar for some crunch. Bonus points if you still have any gingerbread men left in your home as cute little garnishes!

And for the iced version, mix some gingerbread syrup into some freshly brewed coffee with plenty of ice. You’ll need to use less syrup for the iced version since ice will take up more volume in the cup. Then pour on your cold milk, and top with whipped cream, cinnamon, and crunchy muscovado sugar!

I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx

Print Recipe

The Best Homemade Gingerbread Latte Recipe (Hot or Iced!)

Author: Hasti Courses: 30 Minutes and Under, Christmas, Dessert

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 8

Ingredients (for roughly 16 tablespoons of syrup)

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Scale

1/2x 1x 2x 3x

For the Homemade Gingerbread Syrup

• 200 g muscovado sugar
• 200 ml water
• 20 ml molasses (do not use blackstrap molasses!)
• 2 tsp ginger powder

• 1 tsp cinnamon

• ³⁄₄ tsp allspice
• ³⁄₄ tsp nutmeg
• ¹⁄₄ tsp clove
• ¹⁄₄ tsp salt
• ¹⁄₈ tsp black pepper
• 2 tsp vanilla extract

For the Homemade Gingerbread Latte

• 40 ml homemade gingerbread syrup (equivalent to 2 tablespoons - for the iced version, use half this amount)
• 60 ml freshly brewed coffee (equivalent to a double shot)
• 200 ml steamed milk

Method

1. Mix all the gingerbread syrup ingredients (except for the vanilla extract) in a saucepan on low-medium heat. Bring to a boil, then turn the heat down to low, and gently simmer for 10 minutes until glossy and slightly thickened. Make sure to stir frequently.
2. Turn off the heat and stir through the vanilla extract.
3. Optional step: allow the syrup to sit for 30 minutes or so for the flavours to steep further.

4. For the hot gingerbread latte, mix 2 tablespoons (40ml) of syrup in with a double shot (60ml) of freshly brewed coffee in a large mug, and top with steamed milk. Use 1 tablespoon of syrup if making the iced version. But of course, use more or less according to your taste.

5. Top your hot and iced gingerbread lattes with whipped cream, a dash of cinnamon, and a sprinkling of muscovado sugar for extra garnish. Enjoy!

Keywords: homemade, gingerbread, latte, syrup, recipe

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