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Creamy Homemade Gingerbread Latte

A cozy, barista-quality holiday coffee drink featuring a homemade spiced molasses syrup, rich espresso, and steamed milk, topped with whipped cream and cinnamon.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Beverage, Breakfast
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Syrup
  • 0.5 cup water
  • 0.5 cup brown sugar packed
  • 2 tbsp molasses unsulphured
  • 1 tsp ground ginger
  • 0.5 tsp cinnamon
  • 0.25 tsp cloves or nutmeg
  • 0.5 tsp vanilla extract
Latte Assembly
  • 2 shots espresso or 1/2 cup strong coffee
  • 1 cup milk whole or oat milk recommended
  • 2 tbsp gingerbread syrup from above
  • 1 dollop whipped cream for garnish
  • 1 stick cinnamon garnish

Equipment

  • Saucepan
  • Espresso Machine or Coffee Maker
  • Milk Frother or Whisk
  • Tall Glass or Mug

Method
 

  1. Combine water, brown sugar, molasses, ginger, cinnamon, and nutmeg in a small saucepan over medium heat.
  2. Simmer gently for 5 minutes, stirring occasionally until sugar is dissolved. Remove from heat and stir in vanilla extract.
  3. Brew espresso shots or strong coffee into a mug.
  4. Stir 1-2 tablespoons of the gingerbread syrup into the hot coffee.
  5. Steam or froth the milk until hot and creamy. Pour gently over the coffee mixture.
  6. Top with a generous amount of whipped cream, a dusting of spices, and a cinnamon stick. Serve immediately.

Notes

Store leftover syrup in the fridge for up to 2 weeks.