Gingerbread Latte


Sunday Funday is all about the coffee today, so I decided to make a homemade version of an upcoming seasonal favorite: the gingerbread latte!

The key here is to use a lot of fresh ginger to really get a spicy syrup that will stand up when added to the coffee.  The best part, in my opinion is that you get to control the sweetness of the coffee!

Check out the other tasty coffee treats!

Gingerbread Coffee Syrup


1 ¼ cup water

3-inch knob fresh ginger, peeled and sliced

2-3 cinnamon sticks

½ cup white sugar

½ cup brown sugar

1 tablespoon molasses

2 tablespoons vanilla extract


Combine the water, ginger and cinnamon in a small saucepan over medium heat.  Simmer, allowing the spices to infuse the water for 20 minutes.  Add the remaining ingredients, stirring frequently until the sugar is dissolved.  Strain out the solids, and pour into a glass jar to store.



Homemade Gingerbread Latte


2/3 cup cashew milk (or milk of choice)

2 ounces espresso

3-4 tablespoons gingerbread syrup

Whipped cream


Heat the milk (froth if desired).  Stir the milk, gingerbread syrup, and  into a coffee mug.  Top with whipped cream and enjoy.


  1. I think that syrup might be good mixed with Kahlua and Baileys for a cocktail.

  2. You put together two of my favorite things: gingerbread and coffee. Can't wait to try this. Thanks for sharing, Amy.

  3. Wow, this is a must try recipe, with coffee and gingerbread syrup. Thanks for sharing a wonderful recipe. We're having a family get together soon and will make gingerbread latte.


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