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Gingerbread latte and gingerbread coffee syrup.
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5 from 2 votes

Easy Gingerbread Coffee Syrup (+ Latte)

This gingerbread coffee syrup and latte recipe is very easy and 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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment, Drinks
Cuisine: American
Diet: Vegetarian
Servings: 1 latte
Calories: 212kcal
Author: Joss Dyckson

Equipment

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
US Customary - Metric

Instructions

To Make the Gingerbread Syrup

  • Add the ground ginger and nutmeg to a tea infuser.
    1 tablespoon ground ginger, ¾ teaspoon nutmeg
    Spices in small jars and a tea infuser.
  • 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
    Gingerbread syrup ingredients in 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.
    Gingerbread syrup in saucepan with cinnamon sticks and tea infuser.
  • Remove from heat and discard the cinnamon sticks. Remove the infuser. Whisk in the vanilla and let it cool.
    1 tablespoon vanilla extract
    Vanilla extract in small jar over gingerbread syrup in saucepan.
  • This syrup can be stored in the refrigerator in a squeeze bottle or desired airtight container.
    Gingerbread syrup in a jar with the label 'Gingerbread Coffee Syrup'.

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
    Gingerbread syrup pouring into espresso in a mug.
  • Pour the steamed milk into the mug, while holding the foam back with a spoon. Then, spoon the foam on top.
    ⅔ cup milk
    Milk pouring into mug with espresso and gingerbread syrup.
  • Sprinkle with some ground cinnamon or nutmeg. Enjoy!
    Gingerbread syrup and latte in a mug.

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

Calories: 212kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 346mg | Sugar: 26g | Vitamin A: 264IU | Vitamin C: 0.2mg | Calcium: 204mg | Iron: 0.1mg
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