Gingerbread Latte arrives like a small indulgence: warm spices, velvety espresso, and a hint of molasses. This refined take balances bright espresso with a silky, spiced milk base, making it ideal for quiet mornings or an elegant coffee break. For seasonal pairings, consider a delicate confection such as fall chocolate clusters to echo the latte’s rich, nutty notes.
Why Make This Recipe
- Effortless Yet Elegant: quick assembly with café-style results.
- Minimal Ingredients: pantry-friendly spices and simple dairy or milk alternatives.
- Impressive Flavor: layered warmth from ginger, cinnamon, and molasses that elevates plain coffee.
What distinguishes this version is its attention to texture and balance — steamed milk that’s silky, not frothy; a spiced syrup that’s concentrated but not cloying. Small details (precise syrup-to-espresso ratio, fresh-ground spices) make the cup feel intentional and refined.
Ingredients
Base
- 2 shots (about 60 ml) freshly brewed espresso or strong coffee.
- 1 cup (240 ml) whole milk or your preferred milk alternative (oat, almond). Note: use barista-style oat for creaminess.
Gingerbread Syrup
- 2 tablespoons dark molasses, tightly packed.
- 1/4 cup (50 g) brown sugar, packed.
- 1/4 cup (60 ml) water.
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger for brightness).
- 1/2 teaspoon ground cinnamon.
- 1/8 teaspoon ground cloves.
- Pinch of fine sea salt.
Topping
- 2–3 tablespoons heavy cream, lightly whipped to soft peaks (or aquafaba for vegan).
- A light dusting of ground cinnamon or freshly grated nutmeg.
- Candied ginger slices (optional).
Precision notes: use room-temperature milk for easier steaming; measure brown sugar by packing gently; freshly grate spices for best aroma.
How to Make Gingerbread Latte:
- Make the syrup: In a small saucepan, combine molasses, brown sugar, water, grated or ground ginger, cinnamon, cloves, and salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes until slightly thickened and glossy. Taste and adjust spice—syrup should smell warm and look syrupy.
- Tip: Strain if you used fresh ginger to keep the syrup silky.
- Pull espresso: Brew two shots of espresso (about 60 ml). If using strong coffee, brew concentrated pour-over or Moka pot coffee. Pour into a warmed mug. The espresso should show a thin crema and a deep mahogany color.
- Pro tip: Preheat the cup to maintain temperature.
- Steam or heat milk: Steam milk to 140–150°F (60–65°C) until silky with fine microfoam. If heating on the stovetop, warm until steaming but not boiling and whisk vigorously to create a light froth. The texture should feel velvety and cling to a spoon.
- Pro tip: Tilt the pitcher and introduce air briefly at the start to create a smooth texture.
- Sweeten and assemble: Stir 1–2 tablespoons gingerbread syrup into the espresso (adjust to taste). Slowly pour steamed milk over the espresso, holding back foam with a spoon, then top with the reserved foam. The surface should show a soft, milk-sheen layer with a faint crema halo.
- Mini-tip: For a stronger spice note, swirl a small drop of syrup into the milk before pouring.
- Finish: Spoon a dollop of lightly whipped cream, dust with cinnamon or nutmeg, and add a candied ginger slice if using. Serve immediately while hot and aromatic.
How to Serve Gingerbread Latte:
Present the latte in a thin-rimmed porcelain cup on a saucer with a small spoon. Garnish with a single candied ginger slice and a fine cinnamon dust to accent the aroma. For a modern touch, serve on a slate tray with a petite biscotti or a slice of spiced shortbread. Pair with a savory counterpoint such as the cheesy beef tortellini bake for a seasonal brunch contrast.
How to Store Gingerbread Latte:
- Syrup: Store cooled gingerbread syrup in an airtight jar in the refrigerator for up to 2 weeks. Reheat gently before using.
- Prepared latte: Best enjoyed immediately. If you must store, refrigerate in a sealed container and consume within 24 hours; texture will change as milk separates.
- Reheating: Warm gently on the stove over low heat, whisking to restore texture. Avoid boiling to preserve spice brightness.
Tips to Make Gingerbread Latte:
- Use freshly ground spices for the brightest aroma; toast whole spices briefly if you have them.
- Adjust syrup concentration: make it more concentrated if you prefer bold sweetness, or dilute slightly for subtler spice.
- For a creamier mouthfeel, substitute half the milk with light cream or use a barista-style plant milk.
- Bloom fresh ginger in the syrup at the start, then strain for clean spice without fibrous texture.
Variation (if any):
- Vegan: Swap milk for oat or almond and use aquafaba or coconut cream for topping.
- Cold version: Chill syrup and espresso, pour over ice, and top with cold frothed milk for an iced gingerbread latte.
- Boozy twist: Add a splash (15–20 ml) of spiced rum or dark whiskey to the hot latte for an adult variation.
FAQs:
How long does the gingerbread syrup keep?
Stored in a sealed jar in the refrigerator, the syrup keeps up to 2 weeks. Warm slightly before use to restore pourable consistency.
Can I make this without an espresso machine?
Yes. Use a strong brewed Moka pot coffee or a well-extracted pour-over and reduce water slightly to mimic espresso intensity.
How do I prevent the milk from tasting cooked?
Heat milk slowly and avoid boiling. Remove from heat when it reaches 140–150°F (60–65°C) and whisk or steam to incorporate air for a fresh, creamy taste.
Conclusion
This Gingerbread Latte balances thoughtful technique with straightforward ingredients, producing a cup that feels polished without fuss. The concentrated gingerbread syrup and properly textured milk create a layered sip: bright espresso, warm spice, and silky finish. For an alternative take and dietary swaps, see this Iced Gingerbread Latte {Vegan, Dairy Free & Paleo Friendly} – Better …. Share your notes in the comments and a photo if you try it — how would you make this dish your own?
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Gingerbread Latte
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A warm and indulgent blend of spices, espresso, and molasses, perfect for cozy mornings.
Ingredients
- 2 shots (about 60 ml) freshly brewed espresso or strong coffee
- 1 cup (240 ml) whole milk or your preferred milk alternative (oat, almond)
- 2 tablespoons dark molasses, tightly packed
- 1/4 cup (50 g) brown sugar, packed
- 1/4 cup (60 ml) water
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Pinch of fine sea salt
- 2–3 tablespoons heavy cream, lightly whipped (or aquafaba for vegan)
- A light dusting of ground cinnamon or freshly grated nutmeg
- Candied ginger slices (optional)
Instructions
- Make the syrup: In a small saucepan, combine molasses, brown sugar, water, ginger, cinnamon, cloves, and salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 2–3 minutes until slightly thickened and glossy.
- Pull espresso: Brew two shots of espresso and pour into a warmed mug.
- Steam or heat milk: Steam milk to 140–150°F (60–65°C) until silky with fine microfoam. Alternatively, warm on the stovetop until steaming and whisk vigorously.
- Sweeten and assemble: Stir 1–2 tablespoons of gingerbread syrup into the espresso. Pour steamed milk over the espresso, topping with reserved foam.
- Finish: Spoon a dollop of whipped cream, dust with cinnamon or nutmeg, and add a candied ginger slice if using. Serve immediately.
Notes
Use room-temperature milk for easier steaming. Store leftover syrup in an airtight jar in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Brewing/Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg