Description
Enjoy a cozy and festive homemade Gingerbread Latte inspired by Starbucks, featuring a warm, spiced gingerbread syrup paired with rich espresso and creamy oat milk. Perfect for a comforting drink that can be enjoyed hot or iced, topped with coconut whipped cream for a dairy-free twist.
Ingredients
Scale
Gingerbread Syrup
- ½ cup light brown sugar
- ⅓ cup water
- 1 ½ tbsp unsulphured molasses
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp pure vanilla extract
Latte
- 1 double shot espresso
- ½ – ¾ cup oat milk or milk of choice
- 1 handful ice cubes (for iced latte)
- Coconut whipped cream, for topping
Instructions
- Make the gingerbread syrup: In a small pot set over medium-low heat, combine light brown sugar, water, and unsulphured molasses. Whisk in ground ginger and cinnamon thoroughly to distribute the spices evenly. Bring the mixture to a gentle simmer.
- Simmer and thicken the syrup: Allow the syrup to cook for 5-8 minutes, stirring frequently to prevent burning, until it thickens slightly. Remove the pot from heat and stir in the pure vanilla extract to add depth and aromatic sweetness to the syrup.
- Cool and store the syrup: Let the syrup cool to room temperature. Once cooled, transfer it into a sterilized airtight container and refrigerate. The syrup can be stored for 1-2 weeks, making it convenient for multiple uses.
- Brew the espresso: Prepare a double shot of espresso using your preferred espresso machine. For substitutes, a strong brewed coffee or concentrated instant coffee can be used.
- Assemble the gingerbread latte: Drizzle 1 to 3 teaspoons of the cooled gingerbread syrup into your serving glass or mug according to your preferred sweetness. Pour the freshly brewed espresso on top and stir gently to combine the flavors.
- Prepare the milk: For an iced latte, add a handful of ice cubes to the glass, then pour ½ to ¾ cup of oat milk or your choice of milk over the ice. For a hot latte, warm the oat milk either in the microwave or on the stovetop, then froth it using a milk frother to get a creamy texture.
- Finish the latte: Add the frothed milk over the espresso and syrup mixture. Gently stir to blend everything smoothly. For an extra indulgent touch, dollop coconut whipped cream on top or froth an additional ¼ cup milk and add it as a creamy layer. Optionally, drizzle a little extra gingerbread syrup over the whipped cream before serving.
Notes
- Adjust the sweetness by adding more or less gingerbread syrup according to your taste preferences.
- If you don’t have espresso, use a strong brewed coffee or instant coffee concentrate as a substitute.
- Use oat milk or other plant-based milks for a dairy-free and vegan-friendly option.
- Store leftover gingerbread syrup in the fridge for up to two weeks, making it easy to whip up a latte anytime.
- For a spicier syrup, increase the amount of ground ginger or add a pinch of ground cloves or nutmeg.
Nutrition
- Serving Size: 1 latte (about 12 oz)
- Calories: 180
- Sugar: 18g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
