This gingerbread coffee syrup and latte recipe tastes like it’s fresh from a coffee shop! I came up with an easy method to make the syrup, which doesn’t require cheesecloth or any sort of strainer. Keep reading to discover my simple DIY coffee syrup trick plus a delicious recipe for a homemade gingerbread latte!
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🥛Espresso to Steamed Milk Ratio
The perfect ratio for espresso to steamed milk is 1:2 (so ⅓ cup espresso and ⅔ cup steamed milk for 1 latte).
🥘Ingredients & Tools
Here is what you will need to make this coffee syrup and latte:
For the No-Strain Gingerbread Syrup
This recipe makes approximately 2 ⅓ cups of syrup.
- 1 tablespoon ground ginger
- ¾ teaspoon ground nutmeg
- 1.5 cups water
- 1.5 cups brown sugar
- ½ cup molasses - I use fancy molasses but you can use cooking molasses. Cooking molasses is a mixture of fancy and dark so it will have a deeper flavor and is a little less sweet.
- 3 cinnamon sticks
- 1 tablespoon vanilla extract
For One Gingerbread Latte
- 2 tablespoons gingerbread syrup (from above)
- ⅓ cup espresso - freshly brewed
- ⅔ cup steamed milk
- ground cinnamon or nutmeg - to garnish
For the steamed milk: You can either heat milk in a saucepan or microwave and then whisk it with a hand whisk or electric milk frother. For the best option, I simply use my steam wand on my espresso machine to heat and froth the milk.
You will also need an espresso machine to make the espresso plus a saucepan and tea infuser. This tea infuser works well. They’re great because you can easily rest them on the side of a saucepan and they hold the spices well. As for an espresso machine, I love my Breville because it’s lasted for years and works great.
🔪How to Make the No-Strain Gingerbread Syrup
Step 1: Fill the infuser
Add the ground ginger and nutmeg to a tea infuser.
Step 2: Add Ingredients to Saucepan
Add the water, brown sugar, molasses and cinnamon sticks to a small saucepan. Hang the tea infuser on the saucepan. Bring to a simmer over medium heat.
Step 3: Simmer
Lower the heat to medium-low and simmer for 10 minutes.
Step 4: Remove From Heat
Remove from heat and discard the cinnamon sticks. Remove the infuser. Whisk in the vanilla and let it cool.
Step 5: Store
This syrup can be stored in the refrigerator in a squeeze bottle or desired airtight container.
As you can see, using a tea infuser is my little DIY trick that allows you to avoid using cheesecloth, which can be time consuming and messy. It’s not something I personally enjoy doing! My other trick is to use cinnamon sticks instead of powder so that there is enough room in the tea infuser for the other spices.
🔪How to Make the Gingerbread Latte
Step 1: Add Syrup & Espresso to Mug
Add the gingerbread syrup and the hot espresso to a 12 ounce mug. Stir together.
Note: You can use other size mugs but a mug that holds 12 ounces works the best for this recipe.
Step 2: Add Steamed Milk
Pour the steamed milk into the mug, while holding the foam back with a spoon. Then, spoon the foam on top.
Step 3: Serve and Enjoy
Sprinkle the latte with some ground cinnamon or nutmeg. Enjoy immediately!
🌡️Storage
This gingerbread syrup can be stored in the refrigerator in a squeeze bottle, syrup bottle or desired airtight container for about 2 weeks.
❓Frequently Asked Questions
The main flavors in gingerbread are a spice mixture of ginger, cinnamon and nutmeg as well as molasses.
While Starbucks doesn't give a full list of ingredients on their website, they do list the following: gingerbread flavor, Espresso Roast, steamed milk, whipped cream and nutmeg.
Come fall, I make this Gingerbread Latte every Wednesday morning for a special treat for myself. What is your favorite way to treat yourself? Let me know in the comments and please share the recipe!
HUNGRY FOR MORE HOLIDAY RECIPES? TRY OUR:
📋Recipe
Easy Gingerbread Coffee Syrup and Latte Recipe
Ingredients
For the No-Strain Gingerbread Syrup:
- 1 tablespoon ground ginger
- ¾ teaspoon nutmeg
- 1 ½ cups water
- 1 ½ cups brown sugar
- ½ cup molasses - fancy or dark for deeper flavor
- 3 cinnamon sticks
- 1 tablespoon vanilla extract
For One Gingerbread Latte:
- 2 tablespoons gingerbread syrup - or to taste
- ⅓ cup espresso
- ⅔ cup milk - steamed
- ground cinnamon or nutmeg - to garnish
Instructions
To Make the Gingerbread Syrup:
- Add the ground ginger and nutmeg to a tea infuser.
- Add the water, brown sugar, molasses and cinnamon sticks to a small saucepan.
- Hang the tea infuser on the saucepan. Bring to a simmer over medium heat. Lower the heat to medium-low and simmer for 10 minutes.
- Remove from heat and discard the cinnamon sticks. Remove the infuser. Whisk in the vanilla and let it cool.
- This syrup can be stored in the refrigerator in a squeeze bottle or desired airtight container.
To Make One Gingerbread Latte:
- Add the gingerbread syrup and the hot espresso to a 12 ounce mug (or around that size). Stir together.
- Pour the steamed milk into the mug, while holding the foam back with a spoon. Then, spoon the foam on top.
- Sprinkle with some ground cinnamon or nutmeg. Enjoy!
Equipment
Notes
- If you want to see the step images, click on the camera icon to the right of the 'instructions' text.
- This recipe makes 1 latte and approximately 2 ⅓ cups syrup that can be stored in the fridge for up to 2 weeks. I like to use a squeeze bottle or syrup bottle.
- You can use other size mugs but a mug that holds 12 ounces works the best for this recipe.
- For the steamed milk: You can either heat milk in a saucepan or microwave and then whisk it with a hand whisk or electric milk frother. For the best option, I simply use my steam wand on my espresso machine to heat and froth the milk.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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