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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.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
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
 

  1. 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.
  2. 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.
  3. Stir 2 tablespoons of gingerbread syrup into the hot coffee in a mug.
  4. Pour in the milk, spoon the foam on top and finish with whipped cream and crushed gingersnaps.

Notes

Storage: keep the syrup in a jar in the fridge for up to 2 weeks. Shake before using.
Iced version: stir the syrup into cold brew and top with cold milk over ice.