Easy Gingerbread Latte
Cozy up with this homemade Gingerbread Latte — a warm blend of molasses, maple, and holiday spices that tastes just like a cookie in a cup.
Servings 2 cups
Calories 224kcal
Ingredients
Brewed Coffee
- 1/4 cup boiling water
- 1 Tbsp instant coffee powder, not granules
Gingerbread Syrup
- 1 Tbsp molasses
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups whole milk
Toppings
- Whipped cream
- Ground cinnamon, to dust
- Gingerbread cookies, optional
Instructions
- Make the Coffee: In a small heat-proof jug or bowl, add instant coffee powder and pour over the boiling water. Stir until dissolved, then set aside.
- Mix the Spices: In a separate bowl, combine molasses, maple syrup, vanilla, ginger, cinnamon, and nutmeg. Whisk until smooth and well combined.
- Combine in Saucepan: Pour the milk into a medium saucepan, then add the molasses mixture and brewed coffee.
- Heat Gently: Place the saucepan over medium heat. Warm for 3–4 minutes, whisking occasionally, until steam rises from the surface. Do not boil or simmer.
- Create Foam: Whisk vigorously off the heat to create foam if desired.
- Serve: Pour into mugs, top with whipped cream, a dusting of cinnamon, and optional gingerbread cookies. Enjoy warm and cozy!
Notes
Store: Allow the latte to cool completely, then transfer it to an airtight glass jar or sealed container. Store in the refrigerator for up to 2–3 days.
Make Ahead: Prepare the latte as directed, let it cool, and store using the same method above until ready to serve.
Reheat: Warm gently on the stovetop over low to medium heat, whisking to recombine any separated ingredients until heated through.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 644mg | Fiber: 1g | Sugar: 26g | Vitamin A: 399IU | Vitamin C: 0.05mg | Calcium: 348mg | Iron: 1mg