How to make a gingerbread latte
How to Make a Gingerbread Latte
A gingerbread latte is an espresso-based coffee made with steamed milk and a warming ginger-spice syrup — think ginger, cinnamon, clove and molasses. Pull a shot, stir in the syrup, steam your milk, and you've got café-quality gingerbread latte at home in under 10 minutes. ☕🎄
At a Glance
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Servings
1 latte
Difficulty
Easy
Equipment
Espresso machine, milk frother
Ingredients
- 1 double shot espresso (or 60ml strong brewed coffee)
- 200ml whole milk (or dairy-free alternative — oat works especially well)
- 2 tbsp gingerbread syrup (shop-bought, or homemade — see below)
- Pinch of ground cinnamon, to serve
- Whipped cream, to serve (optional)
- Crushed gingerbread biscuit or grated nutmeg, to garnish (optional)
Method
- Pull a double shot of espresso (or brew 60ml of strong coffee) directly into your serving cup or mug.
- Stir the gingerbread syrup into the hot espresso until fully combined.
- Steam the milk to around 60-65°C until it's silky and lightly frothed. No steam wand? Warm it in a saucepan and whisk vigorously, or use a handheld milk frother.
- Pour the steamed milk over the espresso and syrup, holding back the foam with a spoon, then spoon the foam on top.
- Dust with cinnamon and add whipped cream and a garnish of crushed gingerbread or nutmeg, if using. Serve immediately.
Which Coffee to Use
A gingerbread latte needs a coffee that can stand up to the spice, not get lost behind it. Go for a medium or dark roast with chocolatey, nutty or caramel notes — the natural sweetness plays beautifully against the ginger and clove. Every RISE subscription box is handpicked by Alice & Ben from independent UK roasters, so you'll always have the right beans on hand for a proper gingerbread latte this Christmas.
Shop the SubscriptionVariations
- Dairy-free: oat milk steams and froths closest to dairy and complements the spice well; barista-blend oat milk works best.
- No machine: swap espresso for 60ml of strong moka pot, AeroPress or double-strength filter coffee, and warm your milk on the hob or in the microwave.
- Iced gingerbread latte: stir the syrup into the hot espresso first so it dissolves fully, then pour over ice and top with cold milk.
- Homemade gingerbread syrup: simmer 100g brown sugar, 100ml water, 1 tbsp black treacle or molasses, 1 tsp ground ginger, ½ tsp ground cinnamon and a pinch of ground clove for 5 minutes until slightly thickened. Cool and store in the fridge for up to two weeks.
Common Mistakes to Avoid
- Overheating the milk. Past 70°C milk starts to taste scalded and loses its sweetness — aim for 60-65°C, just too hot to hold comfortably.
- Adding syrup to cold espresso. Stir it in while the espresso is still hot so it dissolves properly, rather than sitting as a separate layer.
- Using a coffee that's too light or delicate. Bright, fruity light roasts tend to get overpowered by the spice — save those for black coffee and use a medium-dark roast here.
- Too much syrup. Start with 2 tbsp and adjust to taste — it's easy to tip the drink from "spiced coffee" into "dessert."
FAQ
What is a gingerbread latte?
A gingerbread latte is an espresso-based coffee drink made with steamed milk and a warming gingerbread-spice syrup — typically ginger, cinnamon, clove and molasses or brown sugar — served hot and often topped with whipped cream and a dusting of cinnamon.
Can I make a gingerbread latte without an espresso machine?
Yes. Use 60ml of very strong coffee brewed via a moka pot, AeroPress or strong filter coffee in place of espresso, and warm your milk in a saucepan or microwave, whisking well to create froth.
How do you make gingerbread syrup at home?
Simmer 100g brown sugar, 100ml water, 1 tbsp black treacle or molasses, 1 tsp ground ginger, ½ tsp ground cinnamon and a pinch of ground clove for 5 minutes until slightly thickened, then cool and store in the fridge for up to two weeks.
Is a gingerbread latte the same as a chai latte?
No. A gingerbread latte is espresso-based with a gingerbread spice syrup, while a chai latte is made with black tea steeped in spiced milk and typically contains no coffee at all.
What's the best coffee to use for a gingerbread latte?
A medium or dark roast with chocolatey, nutty or caramel notes works best, as it stands up to the warming spice of the gingerbread syrup without being overpowered. Lighter, more delicate roasts tend to get lost against the spice.
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