Few things make me happier than an indulgent coffee in the morning. This Gingerbread Latte recipe uses a homemade gingerbread syrup that you can store in the fridge, which makes it easy to flavor your coffee whenever you like.
There are many things that changed when we moved to a rural area and one of them was the way I drink coffee. Starbucks coffee, to be exact. Although we just recently got a Starbucks about 15 minutes from my house, for almost a decade the nearest Starbucks was a good 40 minutes drive – and there was no way I was doing that on the regular. So, I decided to figure out how to make my favorite coffee drinks at home.
It took a lot of trial and error, but the results have kept me satisfied for nearly 10 years. Even now, with a Starbucks technically within driving distance, I still prefer my homemade coffee drinks. It’s not just that I’m too lazy to drive to Starbucks (although, I am). It’s also that I’d rather not spend the money or add paper waste to the system.
Is This a True Latte?
Technically a latte includes steamed milk with a shot or two of espresso. I’m going to come clean right from the start and tell you this recipe does not include espresso. Why? Because I don’t have an espresso machine, and don’t want to sacrifice the money nor the counter space to get one. I know this is a sin for coffee purists but what can I say.
So, if you are looking for a legit latte made with steamed milk and espresso, this is not the recipe for you. But, if you are looking for an easy and delicious Starbucks inspired drink you can make without any fancy equipment, read on.
Equipment + Ingredients
Here is what you will need to make this Gingerbread “Latte” at home. Be sure to read the recipe card at the bottom of this post for exact ingredient amounts.
- Coffee machine or French Press – I have this Bonavita drip coffee machine.
- Pan, stove and spoon – For making the syrup.
- Storage container – For storing your syrup. I like flip top glass bottles. (Affiliate link.) They are pretty and the glass can store liquids long term without my having to worry about BPA or other chemicals.
- Microplane grater – Only if you want to use freshly ground cinnamon.
- Your favorite mug
For the Gingerbread Syrup
- Granulated white sugar – You could also use brown sugar if you wanted to add some caramel notes to your syrup.
- Ground ginger
- Ground cinnamon – Fresh or pre-ground.
- Pure vanilla extract
For the Gingerbread Latte
- Milk – It doesn’t really matter what kind of milk, use your favorite variety. I usually use Oatly Barista Oat Milk while my husband prefers regular whole milk.
- Coffee – Brewed a bit stronger than normal. You can achieve this by adding extra coffee grounds, using less water, or letting your coffee steep a bit longer if using a French press. I usually just use about 4 tbs medium grind coffee and 2 cups water to make a stronger coffee in my drip coffee machine. Experiment to find what you like best.
- Gingerbread syrup
- Sugar – Only if you want to add extra sweetness to your coffee. This is 100% personal preference. I tend not to add any extra sugar, but my husband will add more sweetness.
- Whipped cream – To top your coffee.
- Ground cinnamon – You can use pre-ground cinnamon, or a microplane grater and cinnamon sticks to make freshly ground cinnamon. I usually go this route. The extra effort is minimal and the aroma/flavor is better when the cinnamon is freshly grated.
- Gingerbread sprinkles – Totally optional, but also totally cute.
How to Make a Gingerbread Latte
Make the Gingerbread Syrup
- Combine the water, sugar, ginger and cinnamon in a medium saucepan and bring to a boil, whisking constantly.
- Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.
- Remove from heat when the syrup has thickened somewhat but is still easily pourable. Check out the photo above to see the consistency you’re aiming for.
- Stir in vanilla extract and allow to cool slightly before using.
- Once cooled you can store the syrup in a Tupperware or bottle in the fridge for about 2 months. Stir or shake well before using.
Make the Gingerbread Latte (1 Serving)
- Pour milk into your coffee mug. Stir the syrup and add desired amount to mug.
- Heat milk-syrup mixture in the microwave until hot, about 1 minute. (If you have a milk steamer you can use that too.)
- Pour in brewed coffee.
- Top with whipped cream and a sprinkle of ground cinnamon.
Tips for Success
Making this Gingerbread Latte is pretty easy, but there are a few things you can do to ensure success. Here are some simple tips:
- Watch the syrup. Don’t leave the gingerbread syrup unattended when you’re making it. I know it’s tempting to multitask but the consistency of the syrup is important so you want to get it right.
- Add a date. When you store your syrup add a date to the bottle with a small bit of masking tape and a pen. This way you know exactly how long you have to use the syrup.
- Experiment. Coffee preferences are pretty personal, so I recommend experimenting with this recipe and adjusting. This is especially true when it comes to sweetness. For example, my husband likes way – WAY – more sweetness than I do. This is definitely an area where we wonder how we even married each other.
How to Store the Gingerbread Syrup
I like to store my gingerbread syrup in the flip top bottles linked above. It needs to be stored in the fridge and will keep for up to 2 months. It is normal for the mixture to separate over time, so be sure to give it a good shake or stir (depending on your storage method) before using it.Print
Starbucks Gingerbread Latte Recipe
This Gingerbread Latte recipe uses a homemade gingerbread syrup that you can store in the fridge, which makes it easy to flavor your coffee whenever you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1
- Category: Coffee
- Method: Stovetop
- Cuisine: American
For the Gingerbread Syrup
- 2 cups water
- 1½ cups granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
For the Gingerbread Latte
- ½ cup milk, regular or plant based
- 8 oz strong coffee
- 3–4 tablespoons gingerbread syrup, according to taste
- Whipped cream, regular or plant based
- Ground cinnamon
- Sugar for additional sweetness, optional
- Gingerbread sprinkles, optional
For Gingerbread Syrup
Combine the water, sugar, ginger and cinnamon in a medium saucepan and bring to a boil, whisking constantly.
Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.
Remove from heat when the syrup has thickened somewhat. You want a thick put pourable syrup.
Stir in vanilla extract and allow to cool slightly before using.
Once cooled you can store the syrup in a tupperware or bottle in the fridge for about 2 months. Stir or shake well.
For Gingerbread Latte, Makes 1 Serving
Pour milk into your coffee mug. Stir the syrup and add desired amount to mug.
Heat milk-syrup mixture in the microwave until hot, about 1 minute.
Pour in brewed coffee and stir. Taste and adjust sweetness if needed.
Top with whipped cream and a sprinkle of ground cinnamon. You can also add gingerbread sprinkles if you like.
Keywords: starbucks gingerbread latte