Skip the drive-thru line this season. Every drink and brunch dish below is a tested Café Blue Bear recipe you can make in your own kitchen, usually for a fraction of the coffee-shop price and with no espresso machine required.
Quick plan: make a batch of cold brew concentrate or brew strong coffee, then pick a syrup below. Each syrup keeps in the fridge for about two weeks, so one weekend of prep covers your holiday mornings.
Holiday coffee drinks
Gingerbread Latte
Molasses, ginger and cinnamon in a quick homemade syrup. It tastes like a gingerbread cookie in a mug. Get the recipe →
Peppermint Mocha
Real chocolate plus a little peppermint, topped with whipped cream and crushed candy cane. Our most-requested December drink. Get the recipe →
Homemade Pumpkin Spice Latte
Made with real pumpkin, not just “pumpkin spice.” Perfect through Thanksgiving. Get the recipe →
Latte Without an Espresso Machine
The base technique behind every drink on this list: strong coffee plus frothed milk, made with tools you already own. Get the recipe →
Brew it better
- French press coffee ratio: strong, full-bodied coffee for a crowd.
- Pour-over at home: for a clean, bright cup.
- Burr vs. blade grinder and our gooseneck kettle guide: the two upgrades that make the biggest difference (and make great gifts).
A cozy holiday brunch menu
Pair the drinks with an easy brunch. Here’s a menu that works for 4–6 people:
- Main: Cinnamon French Toast or Fluffy Buttermilk Pancakes
- Savory: Café-Style Breakfast Sandwiches
- Something sweet: Baked mini donuts or apple cider donuts from our sister site, Blue Bear Donuts
- Drinks: a pitcher of gingerbread lattes, plus peppermint mochas for the chocolate lovers
Make-ahead timeline
- 2–3 days before: make the gingerbread and peppermint syrups; start cold brew if you’re using it.
- Night before: whisk the French toast custard and mix the pancake dry ingredients.
- Morning of: cook the mains, assemble the sandwiches, and warm the milk for lattes last so it’s hot and foamy.
FAQ
Can I make these drinks dairy-free?
Yes. Oat milk froths best and has a naturally sweet flavor that suits gingerbread and pumpkin. Almond milk works too, but makes thinner foam.
Can I make them iced?
Absolutely. Stir the syrup into cold brew or chilled strong coffee, add cold milk, and pour over ice. Peppermint mocha is especially good iced.
How far ahead can I make the syrups?
Homemade spiced syrups keep about two weeks in a sealed jar in the fridge. Shake before using.