✔ Updated · new copycat recipe with step photos
This copycat Starbucks Gingerbread Latte has a homemade gingerbread syrup with molasses, fresh ginger and warm spices, espresso, steamed milk, whipped cream and a pinch of nutmeg. It tastes like a gingerbread cookie in a mug.
How Do You Make a Starbucks Gingerbread Latte at Home? (Quick Answer)
Simmer water, brown sugar, sugar, molasses, fresh ginger and spices for 10 minutes, then strain. Stir 2 tablespoons of the syrup into 2 shots of espresso, add 1 cup steamed milk and top with whipped cream and nutmeg.
At a glance
The one tip that matters: Use both fresh and ground ginger. Fresh ginger gives the syrup its bright heat; ground ginger gives the cookie flavor.
Why You'll Love This Gingerbread Latte
- Real gingerbread flavor molasses, ginger and cinnamon, like the cookie.
- Back any time make it even when it's not on the menu.
- Batch syrup one jar covers a week of lattes.
- Hot or iced the same syrup works both ways.
- Easy swaps oat milk, decaf or a coffee maker all work.
What Is in a Starbucks Gingerbread Latte?
The Gingerbread Latte is a classic Starbucks holiday drink: espresso and steamed milk with gingerbread syrup, finished with whipped cream and a sprinkle of nutmeg.
It hasn't been on every holiday menu, which is why so many people search for a copycat. The flavor is easy to make at home with a simple molasses and ginger syrup.
Ingredient Notes
Exact amounts are in the recipe card below.
- Brown sugar and molasses: the deep, cookie-like sweetness.
- Fresh and ground ginger: heat plus flavor.
- Cinnamon and cloves: the warm spice.
- Espresso: 2 shots, or 1/4 cup very strong coffee.
- Whole milk: the creamiest foam; oat milk is the best dairy-free swap.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't skip the molasses. One tablespoon is what makes it taste like gingerbread instead of spiced syrup.
- Strain well. Ground spices settle; let the syrup rest, then pour off the clear syrup.
- Start with 2 tablespoons. Taste and add more if you like it sweeter.
- Grate nutmeg fresh. It smells stronger and looks prettier on the cream.
- Make it a steamer. Skip the espresso for a kid friendly gingerbread steamer.
- Cookie baking day. I make this the day we bake gingerbread men, and the kitchen smells like ginger from morning to night.
Starbucks Gingerbread Latte
8
lattes5
minutes15
minutes260
kcal20
minutesA copycat version of the Starbucks Gingerbread Latte: a homemade gingerbread syrup with brown sugar, molasses, ginger and cinnamon stirred into espresso and steamed milk, topped with whipped cream and a dusting of nutmeg. The syrup makes enough for about 8 lattes.
Ingredients
- For the Gingerbread Syrup (about 1 1/4 cups)
1 1/4 cups water
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon molasses
2 inch piece fresh ginger, sliced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pinch fine salt
1 teaspoon vanilla extract
- For Each Latte
2 ounces espresso, freshly pulled (2 shots), or 1/4 cup very strong hot coffee
2 tablespoons gingerbread syrup (from above)
1 cup whole milk
2 tablespoons whipped cream
1 pinch ground nutmeg
Directions
- Make the Gingerbread Syrup
- Put the water, brown sugar, granulated sugar, molasses, fresh ginger, ground ginger, cinnamon, cloves and salt in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then simmer gently for 10 minutes.
- Take the pan off the heat and stir in the vanilla. Let it steep for 10 minutes, then strain into a jar and cool.
- Build the Latte
- Stir 2 tablespoons of gingerbread syrup into 2 shots of hot espresso in a warmed mug.
- Steam or froth 1 cup of whole milk to 150°F to 160°F (65°C to 71°C) and pour it over the espresso.
- Top with whipped cream and a pinch of nutmeg. Serve right away.
- Iced Version
- Stir the syrup into the hot espresso, pour it over a glass of ice, add 3/4 cup cold milk and finish with a pinch of nutmeg.
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Storage
Keep the syrup in a sealed jar in the fridge for up to 2 weeks. Shake before using. Build each latte fresh.
More Holiday Copycats
Serve it with a slice of my Starbucks gingerbread loaf. For more holiday lattes, try my Starbucks caramel brulee latte, Starbucks sugar cookie latte and Starbucks eggnog latte, or browse all my Starbucks copycat recipes.
Frequently Asked Questions
What is in a Starbucks Gingerbread Latte?
The classic Starbucks Gingerbread Latte is espresso, gingerbread flavored syrup and steamed milk, topped with whipped cream and ground nutmeg. This copycat makes the syrup at home with brown sugar, molasses, ginger and cinnamon.
Is the Starbucks Gingerbread Latte still on the menu?
It comes and goes. In recent holiday seasons US stores have offered gingerbread in a chai rather than a latte, but you can still ask for gingerbread syrup when it's in stock, or make this copycat at home.
What does a gingerbread latte taste like?
Warm and lightly spicy, like a gingerbread cookie with coffee: ginger, cinnamon and a deep molasses sweetness.
How long does gingerbread syrup last?
About 2 weeks in a sealed jar in the fridge.
Can I make an iced gingerbread latte?
Yes. Stir the syrup into hot espresso, pour it over ice and add cold milk. The recipe card includes it.
Can I use gingerbread syrup in chai?
Yes, a spoonful in a chai latte makes a gingerbread chai.
