Gingerbread Latte. Start your morning with this holiday inspired latte. Filled with cinnamon, cloves, and vanilla this is the perfect latte recipe.
Every season it seems like I become obsessed with different flavors. Christmas is no exception.
THIS year it is gingerbread!
Walking past a Starbucks, I noticed a sign for gingerbread latte! I stopped right in my tracks and did a double take. It was at that very moment that I KNEW I needed to create a homemade version.
Look at that drizzle!
This coffee all starts with a simple syrup. Stir in some of those classic gingerbread spices and you are ready to get sippin’.
The syrup will last two weeks. That makes it a great gift to give to friends and family! Coffee drinkers will bow down to you and non-coffee peeps will adore this in their cocoa.
When you are ready to use you have two options:
- You can brave the espresso machine. Pour one shot into your cup. Stir a few tablespoons of syrup until dissolved. Top with warmed milk.
- Stir it right into a cup of extra strong coffee. Easy peasy. Top with a little whipped cream or dip biscotti.
Gingerbread Latte Recipe
- 1 cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- pinch cloves
- 1 cup water
- 1/2 teaspoon pure vanilla extract
- espresso or dark brewed coffee
- warmed milk or cream
Combine the sugar, ginger, cinnamon, and cloves in a saucepan. Whisk in the water. Heat to a boil and reduce the heat to simmer. Continue to cook on low for 10-15 minutes or until thickened.
Pour the syrup into a sealed container and keep refrigerated until ready to use.
When ready to create your latte combine espresso or coffee with 2-3 tablespoons of your gingerbread syrup. Top with milk or cream and enjoy!