Gingerbread latte recipe – your new favorite Christmas coffee

Cozy, creamy and gently spiced – this gingerbread latte tastes like the holidays in a mug and it comes together in 10 minutes. Make it for a calm Christmas morning, a cookie exchange, or a movie night. Ready to sip now? Let’s make a quick batch.

Why you will love it

• Fast – 10 minutes start to finish
• Uses store bought gingerbread syrup, with easy DIY backup
• Works with espresso or strong coffee
• It’s easy to swap the ingredients for a dairy free, vegan, and lower sugar version

Recipe at a glance

• Servings: 2 (easy to scale)
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Ingredients

• 2 cups (480 ml) milk – any kind works. Whole or barista plant milk froths best
• 2 shots (60 ml) espresso or 1/2 cup (120 ml) strong brewed coffee
• 3 tablespoons (45 ml) gingerbread syrup – adjust to taste
• Ground nutmeg for garnish (a small pinch)

Optional DIY gingerbread syrup:

• 1 tablespoon molasses
• 1 teaspoon light brown sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cinnamon, tiny pinch clove and allspice

Step by step instructions:

1. Brew the espresso or coffee
   • Pull 2 espresso shots total or brew 1/2 cup strong coffee.
   • Chill the shots 10 minutes so the milk flavor stays round.

2. Heat and froth the milk

• Warm milk to 150 to 155°F (65 to 68°C). Do not boil.
• For the silkiest foam, warm the milk to 120°F (49°C), froth, then rewarm it to 150°F (65°C).
• If you don’t have a foamer, you can whisk it in the pan, pump a French press 20-30 times, or shake in a heatproof jar with a towel.

3. Flavor the milk with gingerbread syrup

• Stir in 3 tablespoons of store-bought gingerbread syrup into the milk. Brands vary in strength, so start with 2 tablespoons per serving, taste, then add up to 3 tablespoons total if you like it sweeter.
• If flavor tastes thin, bloom a pinch of ground ginger and a pinch of cinnamon in the warm milk for 30 seconds before stirring.
• For a lower sugar option, use sugar free syrup or split 1 to 2 tablespoons regular syrup with 1 teaspoon maple or date syrup for roundness.

4. Combine

• Warm the mugs with hot water.
• Divide espresso between mugs, slowly pour spiced milk down the side, hold back foam with a spoon, then cap each mug with foam.

5. Garnish

• Add a tiny pinch of nutmeg (grate it fresh if possible).
• You can also a dusting of cinnamon, a small swirl of syrup, or a dollop of whipped cream.

Make it yours

• Iced version: Use chilled espresso and cold milk. Shake milk with syrup in a jar to microfoam, fill glasses with ice, pour milk, then float espresso on top.
• Stronger coffee: add a third shot for two servings or reduce milk to 1.5 cups, US 1.5 cups, metric 355 ml.
• Not spiced enough: add 1 to 2 drops vanilla extract plus a pinch more ginger.
• Too sweet: splash in plain milk or another shot of espresso.

Dietary swaps

• Dairy free or vegan: use oat, almond, or soy milk – barista versions foam best. Check that your syrup is vegan.
• Gluten free: most syrups are gluten free, so you’ll just need to confirm the label.
• Low lactose: use lactose free milk.
• Lower sugar: choose sugar free syrup or halve the syrup and add extra spice instead.

When to serve

Christmas morning, holiday brunch, after dinner winter coffee, cookie exchange nights, winter movie night, or any cozy afternoon pick me up.

Storage

Leftover spiced milk keeps 3 days in the fridge. Reheat gently to 150°F (65°C), whisk, then pour over fresh espresso.

Nutrition facts, per serving

• Calories: 150 kcal per serving
• Fat: 5 g, Saturated: 3 g
• Cholesterol: 15 mg
• Sodium: 100 mg
• Carbohydrates: 20 g, Fiber: 0 g, Sugars: 18 g
• Protein: 6 g
• Total for 2 servings: 300 kcal

Troubleshooting quick guide

• Flat foam: bring milk into the 150 to 155°F range, and use fresh milk or a barista plant milk.
• Harsh bitterness: shorten coffee extraction, or blend in 1 to 2 teaspoons hot water before the milk to soften the edge.
• Curdling plant milk: cool espresso slightly, then pour milk over coffee.