Once you start hearing whispers of Gingerbread Lattes on the streets, you know it’s officially winter and the start of the festive season! Instead of sitting around googling whether Starbucks is going to bring back their famous gingerbread latte in stores, why not try your hand at making them at home yourself? It’s not that complicated to make at all and I’ve got this super easy gingerbread latte recipe for you to try out. Simply put together a couple of pantry ingredients, a sprinkle of this, a quick whisk of that, and you’ll have a cosy cup of homemade gingerbread latte in no time!
The key to a gingerbread latte is all about the gingerbread syrup. If you can get ready-made ones (e.g. Monin Gingerbread Syrup), then that’s super convenient for you to make a gingerbread latte whenever you fancy. But homemade always have an edge and you can really fine-tune the flavours to your own preference. It’s really simple to make your own gingerbread syrup at home. Detailed recipe below but, in a nutshell, you just need some fresh ginger, a couple of spices, and sweeteners plus water. Simply, bring it to a boil to make the syrup. You can even make it in a bigger batch and store it so you don’t have to make it from scratch every time! It’s the quintessential winter classic and a proper hug in a mug. My favourite part is to top it off with gingerbread cream for the ultimate comfort!
How to make Gingerbread Latte at home
- Double Cream
- Gingerbread Syrup
Ingredients for the gingerbread syrup:
- Fresh Ginger
- Dark Brown Sugar
How to make Gingerbread Syrup without Molasses
You might notice a lot of gingerbread latte recipes mention using molasses to make the gingerbread syrup. Or here in the UK, look out for Black Treacle.
Molasses has a very warm flavour and is the backbone of gingerbread flavours. I appreciate not everyone has molasses at home because – well – I don’t. But there is a workaround for it. Instead, I use dark brown sugar as the main sweetener as it contains molasses in it, and also add a touch of honey.
In terms of spices, I used ginger, nutmeg, cinnamon, and cloves. Fresh ginger is much recommended over ginger powder as the latter just don’t deliver the same flavours. By grating the ginger, the flavours will infuse into the syrup much quicker so that’s the recommended way. If not, ginger slices work too but you’d have to cook it a little longer for the flavours to be infused.
You can also play around with the ratios and/or include other spices. For instance, I’ve seen the addition of star anise in it and/or the likes of orange peel as well so play around with various warm spices to tailor it to your own taste.
To make the syrup, simply mix all the gingerbread syrup ingredients together and bring to a boil. Then strain and, if not using immediately, store in an airtight container in the fridge for up to 2 weeks.
Easy Gingerbread Latte (without Molasses)
- Electric Hand Whisk
- 1 cup Coffee
- 2 tbsp Gingerbread Syrup
- ½ cup Milk
For the Gingerbread Cream
- ¼ cup Double Cream
- 1 tbsp Gingerbread Syrup
For the Gingerbread Syrup
- 1 tsp Fresh Ginger grated
- ¼ tsp Nutmeg
- 2 Cloves
- ½ tsp Cinnamon Powder plus more for sprinkling later
- ⅓ cup Dark Brown Sugar
- 2 tbsp Honey
- ⅓ cup Water
- Start with making the gingerbread syrup. Put all the gingerbread syrup ingredients together in a small pot and bring to a boil.1 tsp Fresh Ginger, ¼ tsp Nutmeg, 2 Cloves, ½ tsp Cinnamon Powder, ⅓ cup Dark Brown Sugar, 2 tbsp Honey, ⅓ cup Water
- Once boiling and the sugar has been dissolved, remove from heat and strain. Discard the solids.
- Heat milk in the microwave for about 30-40 seconds until lukewarm in temperature. Using a hand electric whisk, whisk the milk until frothy.½ cup Milk
- Add 2 tbsp of the Gingerbread Syrup into the coffee and then stir in the frothy milk.1 cup Coffee, 2 tbsp Gingerbread Syrup
- Make the gingerbread cream by whisking together Double Cream and 1 tbsp of Gingerbread Syrup until thick & creamy.¼ cup Double Cream, 1 tbsp Gingerbread Syrup
- Top the coffee with gingerbread cream. Sprinkle with cinnamon powder if desired and serve immediately!
- Using fresh ginger and fresh spices are highly recommended as it has an impact on the flavour.
- Grated ginger infuses its flavour into the syrup much quicker. If using ginger slices, allow it to simmer for 10 minutes after bringing the mixture to boil so that the flavours can be properly infused.
- Feel free to play around with other warm spice combinations as well. For instance, the addition of star anise and/or orange peels have been a common pick too. Depending on your personal taste, adjust the amounts and add/remove ingredients to find that perfect sweet spot for yourself.
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