Gingerbread Latte
- 15 min
- 8 g protein
- 205 kcal
- 1 latte (syrup makes 6)
Updated November 11, 2026
Quick answer
A gingerbread latte is espresso and steamed milk sweetened with gingerbread syrup: brown sugar, water, molasses, ground ginger, cinnamon, cloves and nutmeg simmered for 10 minutes. Use 2 tbsp syrup per 12 oz latte and top with whipped cream and a pinch of nutmeg. The syrup keeps 2 weeks.
The secret is molasses
One tablespoon of molasses is what makes the syrup taste like gingerbread instead of like a spice latte.
Molasses gives the dark, slightly bitter caramel of a gingerbread cookie. Ground ginger brings the heat, and a little clove and nutmeg do the rest. For a stronger ginger kick, add 4 thin slices of fresh ginger while the syrup simmers and strain them out.
Gingerbread latte vs. other holiday lattes
| Latte | Main flavor | Calories | Syrup keeps |
|---|---|---|---|
| Gingerbread | Molasses, ginger, cinnamon | about 205 | 2 weeks |
| Sugar cookie | Butter, vanilla, almond | about 165 | 2 weeks |
| Peppermint mocha | Chocolate, mint | about 195 | 1 week (sauce) |
| Eggnog latte | Eggnog, nutmeg | about 200 | Use eggnog by its date |
Cost per cup
Homemade: about $1.20 per latte (espresso, a cup of milk and 2 tbsp syrup). A gingerbread latte at a coffee chain is usually $5.50 to $7. One batch of syrup makes 6 lattes and costs under $1.50.
Iced gingerbread latte and cold foam
Shake 2 tbsp syrup with 2 shots of espresso and a handful of ice for 10 seconds, pour over fresh ice and top up with ¾ cup cold milk. For gingerbread cold foam, froth 2 tbsp heavy cream, 1 tbsp milk and 2 tsp syrup (how to make cold foam).
Gingerbread Latte
- Prep: 5 min
- Cook: 10 min
- Total: 15 min
- Makes: 1 latte (syrup makes 6)
Ingredients
Gingerbread syrup (6 servings)
- ½ cup packed dark brown sugar
- ½ cup water
- 1 tbsp molasses
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
Latte (1 serving, 12 oz)
- 2 shots espresso
- 1 cup 2% milk
- 2 tbsp gingerbread syrup
- whipped cream and nutmeg, optional, about +50 calories
Instructions
- Simmer the brown sugar, water, molasses and spices in a small saucepan for 8 to 10 minutes, stirring, until slightly thickened.
- Off the heat, stir in the vanilla. Strain through a fine sieve or a coffee filter so no spice grit reaches the cup. Cool.
- Brew 2 shots of espresso into a mug and stir in 2 tbsp syrup.
- Steam the milk to 150 °F and pour it in, holding back the foam with a spoon, then spoon the foam on top.
- Top with whipped cream and a pinch of nutmeg.
Nutrition per serving
- 205Calories (kcal)
- 8 gProtein
- 32 gCarbs
- 5 gFat
- 31 gSugar
Estimated with USDA FoodData Central values for the listed ingredients.
Equipment
- Small saucepan
- Fine sieve or coffee filter
- Milk frother or steam wand
Variations
- IcedShake syrup and espresso with ice, then add cold milk.
- Dairy-freeBarista oat milk and coconut whipped cream.
- ProteinUltra-filtered milk: about 15 g protein per latte.
FAQ
Can I make gingerbread syrup without molasses?
Use dark brown sugar only and add ¼ tsp more ginger. It tastes more like a spice latte, but it's still good.
How long does gingerbread syrup last?
Up to 2 weeks in a sealed jar in the fridge.
Can I use it in other drinks?
Yes: chai lattes, hot chocolate, oatmeal, or pancakes instead of maple syrup.
Free printable
Coffee Syrup Recipe Cards + Bottle Labels
Recipe cards for 8 homemade coffee syrups and matching bottle labels. 3 pages, US Letter.
