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Gingerbread Spice Latte with Espresso and Whipped Cream
Make this cozy gingerbread latte recipe at home with espresso, warm spices, milk and a cloud of whipped cream in just 10 minutes.
Hot Gingerbread Latte with Whipped Cream is a seasonal espresso-based beverage that blends steamed milk with classic gingerbread flavors—typically ground ginger, cinnamon, nutmeg, cloves, and a touch of molasses or brown sugar for depth and sweetness. Finished with a generous swirl of lightly sweetened whipped cream, this latte delivers a balance of warming spices, smooth coffee, and creamy texture in each sip. It is most commonly prepared and enjoyed during the late-fall and winter months, making it a popular choice for holiday breakfasts, coffee breaks, or cozy evening treats.
Gingerbread Spice Latte with Espresso and Whipped Cream
Skip the coffee-shop line and craft this latte in under 10 minutes with pantry staples and any milk you like, from oat to almond. A quick homemade gingerbread syrup keeps for a week in the fridge, so you can pour, steam, and top with whipped cream whenever cravings hit—no fancy equipment required.
Prep Time
5 minutes
5 minutes
Cook Time
5 minutes
5 minutes
Total Time
10 minutes
10 minutes
Ingredients
Whole milk 1 cup (240 ml)
- Freshly brewed espresso 1 shot (30 ml)
- Unsulphured molasses 1 tbsp
- Light brown sugar 1 tbsp
- Ground ginger ½ tsp
- Ground cinnamon ¼ tsp
- Ground cloves pinch
- Ground nutmeg pinch
- Pure vanilla extract ¼ tsp
- Whipped cream 2–3 tbsp
- Mini gingerbread cookie 1 piece (optional garnish)
- Extra ground cinnamon pinch (optional dusting)
Method
Measure milk, molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, and vanilla into a small saucepan
- Set the saucepan over medium heat
- Whisk the mixture until the molasses and sugar dissolve completely
- Heat the spiced milk until it is steaming but not boiling
- Remove the saucepan from the stove
- Froth the hot spiced milk with a handheld frother or a vigorous whisk
- Pull a fresh shot of espresso into a large heat-proof mug
- Slowly pour the foamy spiced milk over the espresso
- Spoon any remaining milk foam on top of the latte
- Dollop whipped cream over the foam
- Dust the whipped cream with a pinch of cinnamon or crushed gingerbread cookie if desired
- Serve the gingerbread spice latte immediately while hot
Nutrition (whole recipe)
Calories
301 kcal Protein
8 g Fat
11 g Carbs
42 g Fiber
1 g Sugar
40 g
301 kcal Protein
8 g Fat
11 g Carbs
42 g Fiber
1 g Sugar
40 g
Notes
Toast the ground spices briefly in a dry pan before whisking them into the syrup—the quick heat intensifies their aroma and cuts any raw edge. Prefer decaf or no espresso? Replace the shots with ½ cup of hot, strongly brewed chicory coffee for a mellow, still-robust latte. Finish with a pinch of freshly grated nutmeg or a crumble of gingersnap cookies to add irresistible scent and texture.
why this recipe
Fragrant with warm spices and crowned with a cloud of silky whipped cream, this gingerbread latte recipe transforms an ordinary coffee break into a cozy, café-style indulgence you can craft at home in minutes. Infusing freshly brewed espresso with molasses, ginger, cinnamon, and a kiss of nutmeg delivers the nostalgic flavor of holiday cookies in every sip, while the gentle heat of the spices brightens the richness of steamed milk for a perfectly balanced cup. Finished with whipped cream and a sprinkle of brown sugar or crushed gingersnaps, it offers both visual charm and a luxurious mouthfeel, proving that a little homemade magic can easily outshine anything you’d find at the drive-through.
FAQs
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Frequently Asked Questions
Can I make the gingerbread syrup ahead of time, and how long will it stay fresh in the refrigerator?
Yes—prepare the gingerbread syrup (spices, molasses, brown sugar, water) in advance, let it cool, and store it in a sterilized jar or squeeze bottle. Kept airtight in the refrigerator, it will stay fresh and flavorful for about 1 week; after that the spice aromas begin to fade, so use or freeze any remaining syrup within 10–14 days.
How can I make this Gingerbread Latte dairy-free or vegan without sacrificing its creamy texture?
Swap the whole milk for a “barista-style” oat, soy, or cashew milk, which steam and foam almost as luxuriously as dairy. Finish with a spoonful of coconut or almond-based whipped cream (sold canned or in tubs), and the latte stays just as velvety while remaining completely dairy-free and vegan.
Can I make this Gingerbread Latte without an espresso machine?
Absolutely. Brew ½ cup (120 ml) of very strong coffee in a moka pot, AeroPress, French press, or even with instant espresso powder, then use it in place of the single espresso shot. Because the milk is already spiced and frothed, the drink will taste nearly identical—just be sure the coffee is hot and concentrated so its flavor shines through the sweet, gingerbread-spiced milk.