Description
This Starbucks copycat Gingerbread Latte recipe combines a rich, spiced gingerbread syrup with freshly brewed espresso and creamy oat milk to create a cozy, festive drink perfect for holiday mornings or any time you crave a warm, comforting latte. Topped with coconut whipped cream and a drizzle of gingerbread syrup, this latte offers a dairy-free, delicious treat that you can enjoy hot or iced.
Ingredients
Scale
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 (or brewed strong coffee as substitute)
- ½ – ¾ cup oat milk or milk of choice
- 1 handful ice cubes (if making an iced latte)
- Coconut whipped cream, for topping
Instructions
- Make the gingerbread syrup: In a small pot over medium-low heat, combine brown sugar, water, and molasses. Whisk in the ground ginger and cinnamon, then bring the mixture to a gentle simmer. Continue cooking while stirring for 5-8 minutes until the syrup thickens slightly. Remove from heat and stir in vanilla extract. Allow to cool to room temperature, then transfer to a sterilized airtight container and refrigerate. The syrup can be stored for 1-2 weeks.
- Prepare the espresso: Brew a double shot of espresso using your espresso machine. If you don’t have one, substitute with 2 ounces of strongly brewed coffee.
- Assemble the gingerbread latte: Drizzle 1 to 3 teaspoons of gingerbread syrup into your serving glass or mug. Pour in the freshly brewed espresso and stir to combine. Adjust the syrup quantity to your preferred sweetness.
- For an iced latte: Add a handful of ice cubes to the glass, then pour oat milk over the ice. Stir gently to blend the flavors.
- For a hot latte: Warm the oat milk using a microwave or stovetop until hot but not boiling. Froth the milk using a milk frother, then pour it over the espresso mixture. Stir gently to blend.
- Finish with toppings: Top your latte with a dollop of coconut whipped cream or froth an extra ¼ cup oat milk and add it on top. Drizzle with additional gingerbread syrup for extra flavor and enjoy!
Notes
- Adjust the sweetness by adding more or less gingerbread syrup according to your taste preference.
- If you don’t have an espresso machine, use strongly brewed coffee as a practical substitute.
- Use any milk of choice, such as almond, soy, or dairy milk, based on dietary preferences.
- Store gingerbread syrup refrigerated for up to two weeks in a sealed container.
- For a vegan option, ensure coconut whipped cream and milk alternatives are plant-based.
Nutrition
- Serving Size: 1 latte (about 12 oz)
- Calories: 180
- Sugar: 22g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
