Homemade Gingerbread Latte
Some things just belong to certain seasons. The way hot chocolate calls out during snowstorms, or how lemonade and sweat seem to arrive together in July.
For me, the gingerbread latte feels like the biggest sweater in the closet after a long, drafty walk.
It’s holiday spirit in a mug. Gingerbread in liquid form. Warm, spicy, sweet—that sip that coats your throat and makes you want to curl up on the couch and just be.
Save for later:
If you’ve only ever grabbed one from a chain coffee shop, you’re missing out. Making this at home not only saves a ton of money, but lets you play with all the flavors and adjust everything to taste.
And honestly? It’s easier than you think.
Ingredients
You don’t need fancy tools or weird ingredients. The best part of making this at home? You can go all-in on the cozy factor (hello, fuzzy socks). Or make it vegan. Or decaf. Here’s what you’ll need:
- Milk (2 cups): Go classic with whole milk for creamy comfort or keep it dairy-free with oat, almond, or soy. Oat milk? So good for foamy lattes.
- Espresso (2 shots): Real espresso is best, but strong brewed coffee works too. You can even use decaf! No judging, coffee after 4 p.m. is not always my friend.
- Gingerbread Syrup (3 tablespoons): Find it at most grocery or coffee supply stores. Adjust syrup amount for your sweetness and spice level.
- Ground Nutmeg: Just a whisper on top. This turns it from “nice latte” to “why does mine taste like a professional made it?”
Dairy-Free & Vegan?
Use any non-dairy milk you like (oat milk steams well and tastes sweet), and double-check your brown sugar and molasses are vegan (some sugars aren’t filtered the same way). That’s really it. No need to overthink it.
How to Make a Gingerbread Latte at Home
You’re about to make your kitchen smell like the best part of winter, even if you’re nowhere near December.
Step 1: Brew the Espresso or Coffee
Pull two shots of espresso if you have a machine.
No espresso? Make half a cup of very strong coffee—just double up on grounds in your usual method.
Step 2: Heat and Froth the Milk
Pour 2 cups of your chosen milk into a saucepan. Warm it on medium until you see steam—do not let it boil.
Stir in 3 tablespoons of gingerbread syrup. Taste a spoonful. Want it spicier or sweeter? Add more.
Froth your milk! Use a milk frother, a French press (just plunge a few fast times), or whisk it by hand for some foam.
No fancy frother? Don’t worry, you can skip this step and it will still taste great!
Step 3: Put It All Together
Divide your brewed espresso or coffee between two mugs. Pour the warm, spiced milk over the espresso.
Hold back the foam with a spoon as you pour, then add the foam on top for that signature latte look.
Step 4: Garnish
Sprinkle a little ground nutmeg on top—this turns it from “good” to “how did you make this?”
Feeling extra? Add whipped cream or a mini gingerbread cookie on the rim.
Homemade Gingerbread Latte
Ingredients
- 2 cups milk or any milk alternative
- 2 shots of espresso or 1/2 cup strong brewed coffee
- 3 tablespoons gingerbread syrup adjust to taste
- Ground nutmeg for garnish
Instructions
- Brew 2 shots of espresso or 1/2 cup of strong coffee and set aside.
- In a small saucepan, heat 2 cups of milk over medium heat, whisking occasionally, until steaming. You can also froth the milk if desired.
- Stir in 3 tablespoons of store-bought gingerbread syrup into the milk. Adjust the sweetness to your liking. Froth the milk if you have a milk frother (optional).
- Pour the brewed espresso or coffee into two mugs. Divide the warm, gingerbread-flavored milk between the two mugs, pouring it over the espresso.
- Lightly sprinkle ground nutmeg on top.
