Cozy Homemade Gingerbread Latte
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Learn how to make a homemade gingerbread latte. It starts off with a simple syrup recipe that tastes just like a gingerbread cookie. Then, add freshly brewed espresso and warm frothy milk to make yourself a latte! Gingerbread syrup would also make a great homemade gift!
A warm mug of gingerbread latte made with homemade syrup is precisely what December is all about.
I’ll be the first one to admit; I’ve spent countless hours every holiday season, standing in line at my local Starbucks with one order in mind – a gingerbread latte. And obviously, I’m every baristas worse nightmare because not only do I hold up the line; I also ask for my latte to be made with all sorts of customizations like extra hot/ full fat/ hold the whip/ half syrup. Seriously, try saying all of that with one breath. Also, if you’re reading this and you’re a barista, I apologize for all the people that act the way I do when we step into a coffee shop. Seriously, how do you even deal with us? And have I mentioned that you work magic with those beans?
And when you finally get that cupful, and you take a sip, it’s like experiencing a gingerbread cookie blended until smooth with robust espresso and hot, frothy milk.
But obvi, stopping at your favorite coffee shop every single day, especially during the holiday season, takes HOURS out of your life. Not to mention, it’s a little embarrassing when your barista punches in your ridiculous order before you even have a chance to bellow it all out.
Lately, I’ve developed a new habit where I’ll make a batch of homemade gingerbread syrup on the weekends, so it’s around to enjoy blended drinks and lattes throughout the week. A few tablespoons of gingerbread syrup, a shot or two of espresso, and warm milk is all you need. It comes in handy when you’re planning on staying bundled up at home all day with a cozy blanket and a good book. Also a bonus, no embarrassing customer-barista moments.
How cute does gingerbread syrup look in this simple swing top bottle (affiliate link)? If you’re still scrambling for a gift for someone, a homemade basket of gingerbread syrup, vanilla extract, and a large mason jar full of chocolate chip cookie mix would be a great idea.
And seriously, who on earth doesn’t love the gift of FOOD?
Let’s talk about how I made this homemade gingerbread syrup. We’re using all the basic ingredients you see in a gingerbread cookie plus, a little water.
You’ll start by combining water, brown sugar, granulated sugar, molasses, fresh slices of ginger, whole cloves, whole peppercorns, a cinnamon stick, and a hint of grated nutmeg in a saucepan. Notice how we aren’t using ground ginger, cloves, peppercorns, and cinnamon? I find using the whole versions of these ingredients leaves you with a grit-free syrup and also, I’m not looking to chew my latte, please and thank you.
A few Christmas’ ago when we first moved into our house, we bought a Nespresso latte maker (affiliate link) and over the years we’ve come to enjoy so many hot and cold beverages in it. Sometimes I’ll use it to brew espresso for my espresso brownies, but most of the time, It’s used for warm mugs of coffee, adding shots of espresso to my hot chocolate, or for homemade lattes. Now obviously, you don’t need to have a fancy espresso maker to make this gingerbread latte, but it does make the process a lot faster because you can steam the milk and make espresso all in one.
You can certainly use instant espresso (affiliate link) and a simple mason jar to froth the milk and heat it up in the microwave to though. Seriously, before we invested in a Nespresso machine, the old mason jar trick was my absolute favorite!
Truth be told, I still do it when I’m a little lazy and don’t want to clean the machine.
Once you’ve made yourself a bottle full of gingerbread syrup, it’s super easy to whip up gingerbread lattes on the regular. And I should probably add a little warning that this can quickly become habit-forming. As in, you may wake up NEEDING a warm mug every single morning of the winter season.
I like to deck mine with a little homemade whipped cream sometimes for a little extra treat. And the best part? You can customize your latte HOWEVER you like with zero judgment! Extra shot? DO IT. Half syrup? Nice choice. Extra hot? No problem. I mean, just think about all the possibilities!
Also, don’t forget the mini gingerbread cookies (affiliate link) – one of our favorite coffee shops in Houston serves every latte decked out with a mini macaron or cookie on the side, I LOVE the way they think!
- 1 cup water
- 1/2 cup EACH brown sugar AND granulated
- 2 tablespoons molasses
- 4 (1/4 inch) slices fresh ginger
- 10 whole cloves
- 10 whole peppercorns
- 1 stick cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon kosher salt
- 1/2 cup milk
- 2 ounces espresso or strong brewed coffee
- whipped cream
- gingerbread cookies
- gingerbread syrup: combine all the ingredients for the syrup in a medium saucepan and bring to a gentle simmer, reduce the heat and allow the sauce to simmer and thicken for 15-20 minutes. It won't get super thick, but this allows the flavors to really extract from the ingredients. Remove the cloves, peppercorns, cinnamon stick, and ginger slices. Pour the prepared syrup into a glass bottle, allow it to cool before covering.
- gingerbread latte: Add the milk to a mason jar, cover and shake for 30-40 seconds until the milk froths. Remove the cap and heat the milk in the microwave or by pouring it into a saucepan until heated to the desired temperature. Add 2-3 tablespoons of gingerbread syrup into a mug, add the milk to the mug, followed by the prepared espresso. Scoop the foam from the mason jar (or saucepan) on top and add whipped cream as desired. Deck it out with a tiny gingerbread cookie and serve warm!
- leftover syrup can be refrigerated or kept at room temperature.
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