Description
Enjoy a cozy, homemade Starbucks-style Gingerbread Latte with this easy copycat recipe featuring a rich gingerbread syrup made from molasses, brown sugar, and warming spices, combined with freshly brewed espresso and creamy oat milk. Perfect for a festive treat or anytime you crave a comforting spiced coffee drink, topped with coconut whipped cream for an indulgent finish.
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 (or strong brewed coffee as substitute)
- ½ – ¾ cup oat milk or milk of choice
- 1 handful ice cubes (if making iced latte)
- Coconut whipped cream, for topping
Instructions
- Make the gingerbread syrup: In a small pot over medium-low heat, combine the light brown sugar, water, and molasses. Whisk in the ground ginger and cinnamon evenly. Bring the mixture to a gentle simmer.
- Simmer the syrup: Allow the syrup to simmer for 5 to 8 minutes, stirring frequently, until it thickens slightly. Remove the pot from heat and stir in the pure vanilla extract. Let the syrup cool to room temperature.
- Store the syrup: Once cooled, transfer the syrup into a sterilized airtight container and store it in the refrigerator for up to 1 to 2 weeks.
- Brew espresso: Prepare a double shot of espresso. If espresso is not available, you can use a strong brewed coffee concentrate as a substitute.
- Assemble the gingerbread latte: Drizzle 1 to 3 teaspoons of the cooled gingerbread syrup into your serving glass or mug. Pour in the freshly brewed espresso and stir to combine. Adjust syrup quantity to taste for desired sweetness.
- For an iced latte: Add a handful of ice cubes to the glass, then pour the oat milk over the ice. Stir gently to mix the latte.
- For a hot latte: Heat the oat milk either in the microwave or on the stove until warm but not boiling. Froth the warm oat milk using a milk frother. Pour the frothed milk over the espresso, adjusting the milk amount according to preference. Stir gently to blend flavors.
- Add the finishing touch: Top your latte with a dollop of coconut whipped cream or froth an extra ¼ cup of oat milk and spoon it on top. Drizzle with additional gingerbread syrup for an extra festive flair and enjoy your homemade gingerbread latte.
Notes
- Adjust sweetness by adding more or less gingerbread syrup according to your taste preference.
- If you don’t have espresso, strong brewed coffee can be used as a substitute, but the flavor may be slightly less intense.
- Store leftover gingerbread syrup refrigerated and use within two weeks for best flavor.
- For a dairy-free or vegan option, use oat milk and coconut whipped cream as suggested.
- To make the latte extra rich, you can experiment with whole milk or alternative nut milks like almond or cashew.
Nutrition
- Serving Size: 1 latte
- Calories: 180
- Sugar: 18g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
