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Gingerbread Spice Latte with Espresso and Oat Milk
Make this easy gingerbread latte recipe with espresso, oat milk and warm spices for a coffeehouse-style drink at home.
The gingerbread latte is a seasonal coffee beverage that combines brewed espresso or strong coffee with steamed milk, molasses, and a blend of traditional gingerbread spices—typically ground ginger, cinnamon, nutmeg, and cloves—creating a balance of robust coffee flavor and warmly sweet aromatics. Often finished with a light layer of frothed milk or whipped cream and a dusting of spice, this latte offers a homemade alternative to café versions while allowing for easy customization of sweetness and dairy options. Popular from late autumn through the winter holidays, it is commonly enjoyed as a festive morning drink or an afternoon pick-me-up that evokes the familiar comfort of freshly baked gingerbread.
Gingerbread Spice Latte with Espresso and Oat Milk
Ready in under 10 minutes, this version leans on pantry staples and a quick stovetop syrup, so there’s no need for specialty coffee-shop mixers. Make a small batch once and you’ll have enough flavored base in the fridge for several cozy lattes all week.
Prep Time
5 minutes
5 minutes
Cook Time
5 minutes
5 minutes
Total Time
10 minutes
10 minutes
Ingredients
Unsweetened oat milk, 1 ½ cups
- Freshly brewed espresso, 2 shots (about 2 oz total)
- Dark molasses, 1 ½ Tbsp
- Pure maple syrup, 1 Tbsp (or the same amount of packed brown sugar)
- Ground ginger, ½ tsp
- Ground cinnamon, ¼ tsp, plus a pinch more for garnish
- Ground cloves, ⅛ tsp
- Ground nutmeg, ⅛ tsp
- Pure vanilla extract, ½ tsp
- Fine sea salt, a small pinch (optional but recommended for balance)
- Whipped cream or coconut whipped topping, to taste (optional garnish)
- Extra ground cinnamon or a cinnamon stick, for serving (optional)
- Crushed gingerbread cookies or a mini gingerbread man, for garnish (optional)
Method
Gather oat milk, molasses, maple syrup, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves
- Pour the oat milk into a small saucepan
- Add molasses, maple syrup, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the saucepan
- Place the saucepan over medium heat
- Whisk the mixture continuously until it is steaming and fragrant
- Remove the saucepan from the heat
- Froth the spiced oat milk with an electric frother or a whisk until foamy
- Brew one or two shots of espresso into a mug
- Slowly pour the hot spiced oat milk into the mug, holding back the foam with a spoon
- Spoon the remaining foam over the top of the latte
- Dust the foam with a pinch of cinnamon or ginger as a garnish
- Serve the gingerbread spice latte immediately while hot
Nutrition (whole recipe)
Calories
270 kcal Protein
5 g Fat
6 g Carbs
57 g Fiber
4 g Sugar
34 g
270 kcal Protein
5 g Fat
6 g Carbs
57 g Fiber
4 g Sugar
34 g
Notes
Chef’s Note: Bloom the spices in the warm syrup for 30 seconds before adding milk—this amplifies their aroma so they don’t get muted by the coffee. For an iced spin, chill the syrup and shake it with cold brew and ice; the flavor stays vivid without watering down. The syrup keeps for a week in the fridge, so consider doubling the batch if you’re a daily latte drinker.
why this recipe
This gingerbread latte recipe is the kind of seasonal indulgence that instantly turns an ordinary morning into a festive ritual, blending fragrant notes of molasses, cinnamon, and fresh ginger with velvety steamed milk for café-level comfort without the coffee-shop price. Each sip delivers a balanced warmth—sweet but not cloying, spiced yet smooth—so you taste holiday cheer rather than overpowering sugar. Because the ingredients are pantry staples and the method is refreshingly simple, the drink is ready in minutes, allowing you to savor the nostalgic aroma of freshly baked gingerbread while controlling sweetness, dairy options, and caffeine strength to suit your preferences.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this gingerbread latte without an espresso machine, and if so, what coffee alternatives work best?
Yes—any concentrated, boldly flavored coffee works in place of espresso. Brew ¼–⅓ cup (60–80 ml) strong coffee using a moka pot, AeroPress, or French press, or use the same amount of cold-brew concentrate or instant espresso granules dissolved in hot water; then proceed with the recipe as written. The key is a 1:2 coffee-to-milk ratio so the gingerbread spices shine without the drink tasting weak.
How long will the homemade gingerbread syrup keep, and what’s the best way to store and reheat it for future lattes?
The gingerbread syrup stays fresh for about one week when kept in a sealed jar or squeeze bottle in the refrigerator. Warm only the amount you need by microwaving it for 15–20 seconds or simmering it briefly on the stovetop; avoid repeatedly reheating the whole batch to preserve its spice aroma.
Can I substitute fresh ginger for ground ginger, and how should I adjust the measurement?
Yes—fresh ginger works beautifully, but you’ll need more of it: use about three times the volume of ground, so replace the ½ tsp ground ginger with 1½ tsp (roughly 4 g) finely grated fresh ginger. Add the grated ginger to the syrup as it heats, let it steep for an extra minute to fully infuse, then strain out the pulp before frothing the milk.