Loving warm, festive Starbucks drinks? Try my peppermint mocha, almond milk hot chocolate, and keto pumpkin spice latte next. I used to love going to Starbucks for their signature gingerbread lattes, but when they discontinued it, I took it as a sign I should be making my own at home. Let’s just say: best decision ever. Not only is it deceptively easy to make, but I can add as much ginger as I’m in the mood for (which is usually a lot!).
Why I love this recipe
Cheaper (and better) than Starbucks. How much are you guys paying for Starbucks? Because I feel like I’m paying an arm and a leg! Never again. Wholesome ingredients. There are zero sugars, artificial sweeteners, or mystery syrups. Ready in two minutes. Simply add all the ingredients in a small saucepan, bring it to a boil, and enjoy. Perfect hot or cold. Sure, these are delicious warm, but pour them over ice for a frappuccino-like bevy.
Ingredients needed
Espresso OR brewed coffee. If you own a coffee maker or machine, use a single shot of espresso per cup of coffee. If you don’t, simply brew a VERY strong coffee using double the amount of grounds. Milk of choice. I used unsweetened almond milk, but any milk works, be it oat milk, soy milk, or whole milk. Sugar. I went with a brown sugar substitute to keep the calories low, but you can use whichever sugar you prefer or even a liquid sweetener like honey or maple syrup. Gingerbread spices. A mix of ground ginger, ground cinnamon, allspice, and ground nutmeg. Whipped cream. Optional, but it gives the latte the true Starbucks experience.
How to make gingerbread lattes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Making it 50 people. 😉 Delicious, very flavourful, and more guilt-free than the Starbucks ones, which always taste chock-full of syrup.” – Rose Step 1- Simmer. In a small saucepan over medium heat, combine all of the ingredients except the whipped cream. Bring the mixture to a simmer, then reduce the heat to low and stir regularly. After 2 minutes, remove it from the heat. Step 2- Serve. Pour into two mugs and top with whipped cream.
Arman’s recipe tips
Stir often while it simmers. So you don’t scorch the milk. Froth some milk on top. Heat some milk separately, then use a milk frother and froth until light and fluffy. Pour this over the finished latte and top with a sprinkling of cinnamon. Make a homemade gingerbread syrup. Save time by simmering the sugar, spices, and a teaspoon vanilla extract with water. Once it’s condensed to a thick syrup, let it cool before storing it in the fridge.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to three days.
Amp up the spice. The more ginger powder you add, the spicier it’ll be. Just keep in mind the flavors will intensify as it simmers. Add molasses. For a more authentic gingerbread flavor, I find a drizzle of molasses is irresistible. Serve it iced. Pour the latte over ice cubes (or coffee ice cubes!) for an iced latte. Pair with cookies. Because why not? I’m partial to my almond flour biscotti or a low-carb gingerbread cookie.
To reheat: Microwave for 20-30 seconds or in a small saucepan until hot.
Frequently asked questions
More Christmas-inspired recipes
Vegan Christmas cookies Gingerbread blondies Peppermint fudge Thumbprint cookies
Originally published October 2022, updated and republished September 2024
