Intro
Making a gingerbread latte isn’t just about blending coffee with holiday spices. It’s about capturing that smell of baked cookies wafting through the kitchen, the warmth of cinnamon and ginger on a chilly morning. I love how it turns a simple cup into a little celebration, even if it’s just a weekday. Sometimes, I brew this when I need a break from the usual and want something that feels like a small, spicy hug.
Why It Matters
Bullet 1
This recipe is a nostalgic nod to gingerbread cookies, but quick enough for a weekday treat.
Bullet 2
The warm spices instantly lift my mood, especially on gloomy mornings or after long days.
Bullet 3
It’s versatile—can be made dairy-free, with decaf, or boosted with a shot of espresso for extra kick.
Bullet 4
Brewed right, it fills the kitchen with a complex aroma that makes everyone stop and sniff.
Bullet 5
A little spicy, a little sweet, and totally satisfying—this latte is my winter ritual.
Behind The Recipe
Story
I first made this during a snowy weekend, trying to recreate the cozy feeling of a bakery in my own kitchen. The idea came from experimenting with chai spices and strong coffee, then adding a sweet syrup. It became a Sunday tradition, the kind that reminds me why I love making small, warm drinks. Now, it’s my go-to for chilly mornings or when friends pop over for a quick catch-up.
Recipe Trivia
Bullets
- Gingerbread spices date back centuries, with roots in medieval Europe where ginger was prized for its medicinal qualities.
- The flavor combo of ginger, cinnamon, and clove in this latte harks to traditional holiday baking, but adapted for a quick brew.
- Gingerbread latte has become a seasonal staple at coffee shops, but making it at home keeps it more personal.
- Some recipes add molasses or dark brown sugar, mimicking the rich, chewy gingerbread cookies.
Ingredient Breakdown
Bullets
- Espresso: I prefer a shot of strong, dark espresso—brings out the deep coffee flavor that balances spices. Swap with strong brewed coffee if you like a milder hit.
- Ginger syrup: Made with fresh ginger and honey, it adds that spicy warmth. Skip or replace with candied ginger for a different bite.
- Milk: Whole milk gives creaminess, but almond or oat milk works beautifully for a lighter, plant-based version. Froth it well—look for that silky sheen.
- Spices: Ground cinnamon, ginger, clove—use fresh if you can, they’re more vibrant and fragrant. Measure carefully, as too much can overpower.
- Sweetener: Honey, maple syrup, or brown sugar—choose what suits your palate or what you have in the jar. It should be just enough to round out the spices.
Preparation Guide
Equipment & Tools
- Espresso machine or stovetop moka pot: for brewing strong coffee.
- Small saucepan: to make the ginger syrup and heat milk.
- Frother or whisk: to froth the milk until silky.
- Measuring spoons and cups: for precision.
- Fine-mesh strainer: to strain the syrup if using fresh ginger.
Steps
- 1. Brew 30-40 ml of espresso—aim for a rich, dark shot, around 90°C (194°F).
- 2. In a small saucepan, combine 1/4 cup honey, 2 tbsp grated fresh ginger, and 1/2 cup water. Bring to a simmer over medium heat.
- 3. Reduce heat and let it simmer gently for 10 minutes; strain out ginger bits and set aside.
- 4. Warm 1 cup of milk in the same saucepan, add 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and a pinch of clove. Heat until steaming (around 65°C/149°F).
- 5. Froth the milk using a whisk or frother until it’s airy and silky, about 30 seconds. Watch for foam forming and keep stirring if needed.
- 6. Pour the ginger syrup into a mug, add the hot espresso, then top with the frothed milk. Gently swirl to combine.
- 7. Optional: sprinkle a dash of cinnamon or garnish with a thin ginger slice for presentation.
Checkpoints
- Colour: Milk should be creamy and frothy, with no burnt or scorched smell.
- Texture: The foam should be light and velvety, not watery or stiff.
- Appearance: A smooth layer of foam on top indicates proper frothing.
Ingredient Substitutions
- Dairy-Free: Use coconut, almond, or oat milk—keep in mind they may alter the flavor slightly.
- Sweetener: Maple syrup or agave can replace honey—each adds a unique note.
- Ginger: Candied ginger chunks can substitute fresh for a chewy, intense spice burst.
- Espresso: Dark brewed coffee works if you don’t have an espresso machine—just make it strong.
- Spice Blend: Add a pinch of nutmeg or allspice for a different warming twist.
Ingredient Spotlight
Ginger
Fresh ginger offers a sharp, zesty heat that cuts through the richness of milk.
It releases a spicy, aromatic scent as it simmers, filling the kitchen with warmth.
Grated ginger gives a fine, oozy texture that infuses the syrup evenly.
Cinnamon
Ground cinnamon’s sweet, woody aroma intensifies as it heats, spreading fast in the milk.
It helps balance the spice heat, adding a comforting, familiar scent.
Use fresh cinnamon sticks for a more vibrant flavor if you have them.
Mistakes And Fixes
FORGOT To Froth The Milk
Steam or whisk it again until silky and light—don’t pour flat milk.
DUMPED The Syrup Too Early
Add it after brewing, so the spice flavor stays vibrant and fresh.
OVER-TORCHED The Milk
Lower the heat and stir immediately—burnt milk ruins the aroma.
NO Espresso Machine?
Brew double-strength coffee, then add a splash of hot water for intensity.
Cooking Tips
Use Fresh Spices
They’re more fragrant and won’t overpower with age.
Warm Milk Slowly
Prevent scorching by heating gently, around 65°C (149°F).
Strain Ginger Syrup
Remove bits for a smooth, clear latte.
Froth In Stages
Add milk in small amounts if your frother is weak—better foam.
Taste As You Go
Adjust sweetness or spices before final assembly.
Make Ahead And Storage
Ginger Syrup
Can be made 2 days ahead, stored in fridge up to 1 week. Reheat gently until steaming.
Frothed Milk
Best fresh; reheat gently and re-froth if needed.
Prepped Coffee
Brewed coffee can sit in the fridge for a few hours—reheat until hot and fragrant.
Flavor Changes
Spices intensify over time, so balance accordingly when reheating.
Quick Kitchen Fixes
When Milk Is Too Flat
Splash in a little hot water and re-froth.
If Syrup Is Too Weak
Add a pinch more ginger or a touch of honey to boost flavor.
When Foam Collapses
Rewhisk or shake the milk vigorously for a quick fix.
If Latte Is Too Spicy
Dilute with a splash more milk or espresso.
Smell Burnt
Discard and start again—burnt milk ruins the whole batch.
Faqs
- How do I make ginger syrup? Bring water, honey, and grated ginger to a simmer, strain after 10 minutes.
- Can I skip the espresso? Yes, use strong brewed coffee for a milder taste.
- What milk is best? Whole milk makes the creamiest latte, but plant-based milks work well too.
- How long does ginger syrup last? Up to a week refrigerated, reheat gently before use.
- Can I make this without a frother? Yes, whisk vigorously or shake in a jar until frothy.
- How spicy should the ginger be? Adjust by using more or less ginger in the syrup; taste as you go.
- Can I add whipped cream? Sure, a dollop on top adds richness, but keep it simple for the best spice punch.
- Is this recipe dairy-free? Yes, swap with plant-based milk—flavor may vary slightly.
- Can I prepare this hot or cold? Best hot, but you can chill and serve over ice for a refreshing twist.
- What if I don’t have fresh ginger? Use 1 tsp ground ginger in the syrup, but fresh ginger gives a brighter flavor.
Gingerbread Latte
Ingredients
Equipment
Method
- Brew a shot of rich, dark espresso using your preferred method and set aside.
- Combine honey, grated ginger, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce the heat and simmer for about 10 minutes, then strain out the ginger bits into a small bowl. Set the syrup aside to cool slightly.
- In the same saucepan, heat the milk over medium-low heat until steaming, just about 65°C (149°F). Add cinnamon, ground ginger, and a pinch of clove, stirring until fragrant.
- Froth the milk using a whisk or frother until it becomes light, airy, and velvety, about 30 seconds. The foam should be glossy and hold its shape.
- Pour the ginger syrup into a mug, followed by the hot espresso. Stir gently to combine the flavors.
- Slowly pour the frothy milk over the espresso and syrup, holding back the foam with a spoon if needed. Gently swirl to blend.
- Sprinkle a pinch of cinnamon on top for garnish, and add a thin ginger slice if desired for extra visual appeal.
- Savor your warm, spicy gingerbread latte, enjoying the inviting aroma and cozy flavors.
Notes
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.