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This Starbucks-inspired homemade gingerbread latte with oat milk is cozy and rich, combining the festive flavors of gingerbread cookies with bold espresso. Complete with an easy homemade gingerbread simple syrup, it’s an affordable way to enjoy that coffee shop flavor right at home!
Why You’ll Love This Homemade Gingerbread Latte
When the weather starts to turn a bit chilly, I love whipping up holiday-themed coffee drinks, since they automatically help make me feel extra cozy. This yummy gingerbread latte is up there on my list of favorites! I love that this recipe can be made into an iced coffee or a hot coffee and it features a DIY gingerbread simple syrup.
Here are a few reasons why this homemade gingerbread latte is a winter favorite, and why you’re bound to love it too:
- Coffee Shop Taste at Home: The gingerbread syrup, made from scratch, offers a rich, authentic flavor that you’ll find at your local coffee shop.
- Perfectly Spiced for the Holiday Season: Just the right amount of ground ginger and cinnamon gives this latte that iconic gingerbread taste without overpowering the coffee.
- Customizable Sweetness: With the homemade syrup, you have complete control over the sweetness of your latte.
- Easy Recipe: The homemade syrup only takes a few minutes to make in the comfort of your own home.
- Dairy-Free Holiday Latte: Using oat milk and coconut whipped cream makes this recipe ideal for those who are dairy-free or vegan, or anyone looking to try something new.
Ingredients
What I love about this coffee recipe is that you only need a handful of ingredients for both the gingerbread simple syrup and the latte. Below are the essentials that you’ll need:
- Light Brown Sugar: Adds a deep, caramel-like sweetness to the gingerbread syrup.
- Water: The essential base for the syrup, helping to dissolve and blend the flavors.
- Unsulphured Molasses: This rich, dark syrup is key to achieving that classic gingerbread flavor.
- Ground Ginger and Cinnamon: These warm spices provide the signature gingerbread aroma and warmth.
- Pure Vanilla Extract: Adds a hint of vanilla flavor, rounding out the spice notes.
- Espresso: A strong coffee base that perfectly complements the sweet and spicy syrup.
- Oat Milk: Creamy and dairy-free, oat milk enhances the latte with its smooth texture.
- Ice: To make an iced latte!
- Coconut Whipped Cream: A fluffy, dairy-free topping that adds a luxurious finish.
Substitutions
Missing one of the ingredients above? Here are a few swaps:
- Espresso: No espresso machine? Use strong brewed coffee instead. You can use drip coffee or french press. To make it extra bold, add 1 tsp of instant espresso.
- Oat Milk: Feel free to swap this with any milk you like. Almond milk, soy milk, or even coconut milk work great.
- Molasses: If you’re out of molasses, dark corn syrup or maple syrup can be used, but for that genuine gingerbread flavor, molasses should be used!
- Coconut Whipped Cream: If coconut isn’t your thing, any dairy-free or regular whipped cream can top off your latte just as wonderfully.
Helpful Equipment
- Small Saucepan or Pot: for the syrup
- Whisk or Milk Frother: to make a hot latte
- Espresso Machine or Coffee Maker
- Airtight Container, Mason Jar, or Glass Bottle: for syrup storage
Step By Step Instructions
Make the Gingerbread Simple Syrup:
STEP 1: Mix the brown sugar, water, and molasses in a pot over medium-low heat. Whisk in the ground ginger and cinnamon, bringing it to a simmer.
STEP 2: Cook the syrup for 5-8 minutes until slightly thickened, stirring occasionally. Then, take it off the heat and stir in the vanilla extract. Let it cool and store in the fridge.
TIP: Make a big batch of the syrup to keep in the fridge so you can have this latte in just a few minutes every morning!
STEP 3: Brew a double shot of espresso. In your serving glass, drizzle 1-3 tsp of gingerbread syrup, add the espresso, and mix.
STEP 4: For an iced gingerbread latte, add ice and pour oat milk over it. For a hot latte, heat and froth the oat milk before adding it to the espresso.
STEP 5: Top with coconut whipped cream or frothed oat milk. Drizzle with extra syrup and enjoy!
Serving
Serve this homemade gingerbread latte in your favorite mug or a tall glass, depending on whether you’re going for a warm or iced version. I love topping it off with a dollop of coconut whipped cream and a sprinkle of cinnamon on top.
This drink would be perfect on Christmas morning. It’s also great paired with dessert, especially when made with decaf espresso for a cozy evening treat.
It’s also the perfect pick-me-up for those grey, winter months when you need a little extra warmth and cheer!
Storage
The homemade gingerbread syrup can be stored in an airtight container in the fridge for 1-2 weeks. Make a batch of the syrup in advance and keep it in the fridge, so you can enjoy this oat milk latte anytime you crave it.
As for the latte, it’s definitely best enjoyed fresh. I don’t recommend making it ahead of time.
Helpful Tips
- Adjust the sweetness of your latte according to your preference by adding more or less gingerbread syrup.
- Don’t want to use whipped cream? You can use frothed oat milk instead! Just use a milk frother to get that creamy texture and dollop on top of the finished latte when ready to serve..
- Use oat milk ice cubes, if making an iced latte, to prevent the coffee from becoming watery.
Looking for more coffee recipes and Starbucks copycat drinks?
- Gingerbread Chai Tea Latte
- Pumpkin Spice Latte
- Pumpkin Spice Shaken Espresso
- Apple Crisp Shaken Espresso
- Strawberry Latte
- Starbucks Hazelnut Shaken Espresso
Did you make this Starbucks Inspired Gingerbread Latte recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
Gingerbread Latte {Starbucks Copycat}
This Starbucks-inspired gingerbread latte is complete with an easy homemade gingerbread simple syrup made with cozy spices and molasses. Use creamy oat milk and coconut whipped cream to keep this holiday drink dairy free!
Ingredients
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, see notes for subs
- ½ - ¾ cup oat milk or milk of choice
- Handful of ice if making an iced latte
- Coconut Whipped Cream, for topping
Instructions
Make the gingerbread syrup:
- Add the brown sugar, water and molasses to a small pot over medium-low heat. Whisk in the ground ginger and cinnamon, then bring to a simmer.
- Once simmering, cook the syrup while stirring for 5-8 minutes until slightly thickened.
- Remove from the heat and stir in the vanilla extract.
- Let cool at room temperature. Once cool, transfer to a sterilized, airtight container and store in the fridge for 1-2 weeks.
Make the gingerbread latte:
- Brew a double shot of espresso. Drizzle 1-3 tsp of gingerbread syrup in your serving glass or mug. Pour in the fresh espresso and mix to combine. Add more syrup to taste as needed.
- For an iced latte: Add a handful of ice to the glass, then pour the oat milk over the ice.
- To make a hot latte: Skip the ice and warm the oat milk in the microwave or on the stove. Then, froth with a milk frother. Add the frothed oat milk over the espresso, adjusting the amount to taste. Give it a gentle stir to blend the espresso and milk.
- Dollop coconut whipped cream on top. Or froth the extra 1/4 cup oat milk (or milk of choice) and dollop on top. Drizzle with extra gingerbread syrup and enjoy!
Notes: Adjust sweetness to taste with more gingerbread syrup.
Notes
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 250
Nutritional info is an estimate.
⭐️ Want to save this recipe for later? pin this image to pinterest! ⭐️
Categories:
10 Ingredients or Less, Christmas, Coffee, Coffee Shop Inspired, Comfort Food, Drinks, Recipes, Seasonal, Winter,
