Description
Enjoy a comforting Starbucks copycat Gingerbread Latte, featuring a homemade spiced gingerbread syrup combined with rich espresso and creamy oat milk. Perfectly topped with coconut whipped cream and a drizzle of gingerbread syrup, this latte brings festive flavors right to your cup—ideal for cozy mornings or holiday treats.
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 ½ cup strong brewed coffee as a substitute)
- ½ – ¾ cup oat milk or milk of choice
- 1 handful ice cubes (optional, for 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 unsulphured molasses. Whisk in the ground ginger and cinnamon ensuring the spices are evenly mixed. Bring the mixture to a simmer and cook, stirring frequently, for 5 to 8 minutes until the syrup slightly thickens. Remove from heat and stir in the pure vanilla extract. Let the syrup cool to room temperature, then transfer it to a sterilized airtight container and store it in the refrigerator for up to 1-2 weeks.
- Prepare the espresso: Brew a double shot of espresso using your espresso machine. If you don’t have espresso, use ½ cup of strong brewed coffee as an alternative. Drizzle 1 to 3 teaspoons of the cooled gingerbread syrup into your serving glass or mug, then pour in the espresso and stir gently to combine. Adjust the amount of syrup according to your preferred sweetness.
- Make an iced latte (optional): Add a handful of ice cubes to your glass with the espresso mixture. Pour oat milk or your choice of milk over the ice, filling the glass between ½ to ¾ cup. Stir lightly to blend the flavors.
- Make a hot latte (optional): If making a hot latte, skip the ice. Warm the oat milk in the microwave or on the stovetop until heated through. Froth the warm milk using a milk frother until creamy and foamy. Pour the frothed milk over the espresso and gingerbread syrup mixture. Stir gently to combine.
- Finish with toppings: Add a dollop of coconut whipped cream on top of your latte for a creamy finish. Alternatively, froth an extra ¼ cup of oat milk and spoon it on top before drizzling with additional gingerbread syrup. Serve immediately and enjoy the festive flavors.
Notes
- Adjust the sweetness by adding more or less gingerbread syrup to suit your taste.
- You can substitute espresso with strong brewed coffee if needed.
- Store leftover gingerbread syrup in the fridge for up to two weeks.
- Use any milk or milk alternative you prefer for a dairy-free or vegan option.
- For a richer flavor, homemade whipped coconut cream can be used as a topping.
Nutrition
- Serving Size: 1 latte (about 12 oz)
- Calories: 180
- Sugar: 15g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
