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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🤎 Gourmet Coffee at Home
Come fall, I make a Gingerbread Latte every Wednesday morning for a special treat for myself. It brings the classic taste of gingerbread cookies into a coffee drink, making it perfect for the Christmas & holiday season.
I was missing the gingerbread latte from Starbucks so I created this recipe. I love that I can skip the line at the coffee shop and sip on a gourmet latte from home. Plus, my house smells absolutely amazing when the gingerbread syrup is simmering on the stove!
While many people enjoy regular lattes, the gingerbread latte adds an exciting seasonal twist to the standard coffee drink, offering something special and different from the usual daily java.
I also make this homemade grenadine syrup recipe you might like. For more seasonal coffee flavors, I also have this pumpkin spice latte syrup and toasted marshmallow latte.
☕ Ingredients
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.
- ground ginger - Ginger is the dominant flavor in gingerbread lattes.
- ground nutmeg - Nutmeg has a warm, sweet, and slightly spicy flavor that is more delicate than other warming spices like cinnamon.
- brown sugar - Brown sugar contains molasses, which gives it richer color and caramel-like flavor.
- molasses - I use either fancy molasses or dark/cooking molasses. Cooking molasses is a blend of fancy and blackstrap so it will have a deeper flavor than fancy and is a little less sweet.
- cinnamon sticks - It's important that you use cinnamon sticks instead of ground cinnamon for this recipe.
- vanilla extract - For a touch of natural sweetness and flavor.
*See recipe card for ingredient amounts.
For One Gingerbread Latte
- gingerbread syrup - From the recipe above.
- espresso - Freshly brewed.
- steamed milk - For the steamed milk: You can either heat milk in a saucepan or microwave it 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.
- ground cinnamon or nutmeg - To garnish the gingerbread latte.
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 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: Use and Store. Use the gingerbread syrup in the gingerbread latte recipe below or store it for later use. This syrup can be stored in the refrigerator in a squeeze bottle or desired airtight container.
Chef's Note: 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 a Gingerbread Latte
Step 1: Add Syrup & Espresso to Mug. Add the gingerbread syrup and the hot espresso to a 12 ounce mug. Stir together.
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.
Chef's Note: You can use other size mugs but a mug that holds 12 ounces works the best for this recipe.
Step 3: Serve and Enjoy. Sprinkle the gingerbread latte with some ground cinnamon or nutmeg. Enjoy immediately!
❓ Gingerbread Syrup & Latte FAQs
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.
The perfect ratio for espresso to steamed milk is 1:2 (so ⅓ cup espresso and ⅔ cup steamed milk for 1 latte).
This gingerbread syrup can be stored in the refrigerator in a squeeze bottle, syrup bottle or desired airtight container for about 2 weeks.
To stick to the holiday theme, try serving it with some cranberry biscotti or gingerbread cake balls.
❄️🎄 More Festive Holiday Recipes to Try
What is your favorite way to treat yourself? If you tried this Easy Gingerbread Coffee Syrup and Gingerbread Latte Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy Gingerbread Coffee Syrup (+ Latte)
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.1 tablespoon ground ginger, ¾ teaspoon nutmeg
- Add the water, brown sugar, molasses and cinnamon sticks to a small saucepan.1 ½ cups water, 1 ½ cups brown sugar, ½ cup molasses, 3 cinnamon sticks
- 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.1 tablespoon vanilla extract
- 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.2 tablespoons gingerbread syrup, ⅓ cup espresso
- Pour the steamed milk into the mug, while holding the foam back with a spoon. Then, spoon the foam on top.⅔ cup milk
- Sprinkle with some ground cinnamon or nutmeg. Enjoy!
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.
- The perfect ratio for espresso to steamed milk is 1:2 (so ⅓ cup espresso and ⅔ cup steamed milk for 1 latte).
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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