A gingerbread latte tastes like the holidays in a mug: warm ginger, cinnamon and a little molasses under a cap of foamy milk. The secret is a homemade gingerbread syrup that takes five minutes and makes enough for a week of lattes.

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The short version: simmer a quick gingerbread syrup, stir 2 tablespoons into strong coffee, then add frothed milk.

Why make your own syrup?

Store-bought syrups are mostly sugar and flavoring. Molasses is what gives real gingerbread its deep, slightly bitter warmth, and it’s the ingredient most syrups leave out. Homemade also lets you control the sweetness.

The coffee

Use something strong: a moka pot, AeroPress or double-strength brew. Our latte without an espresso machine guide covers every method.

Make it your way

Dairy-free: oat milk pairs especially well with ginger and molasses.
Less sweet: use 1 tablespoon of syrup.
Gift it: bottle the syrup in a small jar with a ribbon for an easy homemade gift.

FAQ

Can I use the syrup in other drinks?

Yes. Try it in hot chocolate, black tea or drizzled over pancakes.

Does it need molasses?

For the classic gingerbread flavor, yes. Without it the syrup tastes more like spiced brown sugar.

Gingerbread latte with a gingerbread cookie on a cozy sweater by the window

Homemade Gingerbread Latte

A cozy gingerbread latte with a quick homemade gingerbread syrup made from molasses, brown sugar and warm spices. No espresso machine needed.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Total Time 13

Servings: 1 latte

Course: Drinks

Cuisine: American

Ingredients Method Notes

Ingredients

Gingerbread syrup (makes about 6 lattes)

1/2 cup water
1/2 cup brown sugar packed
1 tbsp molasses
1 tsp ground ginger
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 tsp vanilla extract

Latte

1/3 cup very strong coffee 80 ml, or 2 shots espresso
3/4 cup milk 180 ml
2 tbsp gingerbread syrup to taste
whipped cream and crushed gingersnaps optional, for topping

Method

Make the syrup: simmer the water, brown sugar, molasses, ginger, cinnamon, cloves and nutmeg in a small saucepan for 5 minutes, stirring until the sugar dissolves. Take off the heat and stir in the vanilla.
Heat the milk until steaming but not boiling, about 140 to 150°F (60 to 65°C), then froth it with a handheld frother or a French press.
Stir 2 tablespoons of gingerbread syrup into the hot coffee in a mug.
Pour in the milk, spoon the foam on top and finish with whipped cream and crushed gingersnaps.