Ok so this is a rebellious latte.
I’ll elaborate. But sit down cuz this might get a little complicated. I don’t get Starbucks often because I usually just make a cup of coffee at home. But when I do go, it’s for seasonal drinks (usually a PSL because I’m basic). I’m also not a huge sweet coffee fan. When I heard about the holiday menu, I was first excited and then disappointed. There is a gingerbread cold foam iced chai latte (gosh that name is a mouthful), but no gingerbread cold brew.
This made me sad.
Because I love a good cold brew with festive cream on top. SO. I was going to make a gingerbread cold brew out of spite, but then I changed my mind. Cuz, I was cold and I wanted something warm.
So here we are with a customizable, not as sweet, homemade gingerbread latte! So I guess this isn’t rebellious any more because Starbucks has a gingerbread latte on their menu, but whatever.
Describe this Latte to me
Taste: Like a hug in drink form. It’s got that bittersweetness from the coffee, creaminess from the milk, and sweet spices from the syrup. To make sure this tastes like gingerbread, we’re using plenty of molasses, spices, and vanilla to give you those perfect cozy festive flavors.
Ease: Now, this is a little bit more complicated then your standard coffee with creamer. But that makes it perfect for weekends and days off. You start off by making the syrup, which is quickly cooked on the stove. Let that cool down in the fridge. Then, it’s pretty straightforward. Brew some coffee, and steam up a little milk. Add the syrup to the milk, froth it up, and add that to the coffee. If you’re feeling fancy, add some whipped cream and enjoy!
Gingerbread Syrup
If you’re like me, then you LOVE all things spiced. I’m talking cinnamon, nutmeg, ginger, cloves, you name it. Given this information it may come as a surprise that I don’t like gingerbread. I love the way it tastes, but there’s something about the texture that I don’t like. I prefer a soft and gooey molasses cookie like these pear ones, rather then the dry crunch of gingerbread. Plus, gingerbread cookies are usually iced which I’m not a fan of. So the plan with this latte was to take those flavors that I like, and add them to a latte. To do this, we are making a gingerbread simple syrup. This has brown sugar, water, molasses, and plenty of spices to get those iconic flavors. Cook that down on the stove and you’re left with a thick syrup to add to your latte!
The Other Stuff
Other then the syrup, there are only two other ingredients: milk and coffee. I like using oat milk because it froths up nicer, and has a cozier and creamier taste which compliments the gingerbread flavors. But you could use any milk, dairy or non dairy! Now this next part could potentially be controversial. For the caffeine part of this, I am using strong brewed coffee. Technically, lattes are made with two shots of espresso, not coffee. But most people don’t have an espresso machine, and I am one of those people. So I just make some strong brewed coffee and use a lot of it.
How can I Customize This?
Ok this is the fun part. Personally, I like my lattes to be a little less sweet, and have a little more coffee then milk. So I add less syrup and oat milk. But maybe you like them the opposite and want to use more milk and syrup. Or maybe you don’t like coffee at all and want to use strong brewed black tea or chai. You can just replace the coffee with tea if you like. And then there’s the toppings. You could go crazy with piles of whipped cream, crushed gingerbread, and sprinkles. Or you could go simple and have no toppings at all. I love a customizable recipe, and this is definitely one of them!
Gingerbread Latte
Ingredients
Method
- In a medium saucepan combine the brown sugar, water, molasses, ground ginger, cinnamon, and vanilla extract. Place over medium heat and stir until combined. Bring the syrup to a slow boil before reducing the heat to low and simmering for about 5 minutes, stirring occasionally. Remove from the heat and allow to cool slightly before pouring into a glass jar with a lid and storing in the refrigerator. Syrup keeps in the fridge for up to 2 weeks.
- Keep in mind that this serves one, but you can easily double the latte ingredients. If you would like more or less coffee, syrup, or milk, read the above paragraph about customizations before you begin.
- Pour the milk into a microwaveable liquid measuring cup. Microwave for about 1 minute to steam. Shake the gingerbread syrup in it's jar before adding about 1 Tablespoon (or more to your liking). Combine using a milk frother or whisk. I like to use a frother so you get a layer of foam.
- Pour your desired amount of coffee into a mug (I always do a little over ½ a cup). Pour the frothed gingerbread milk over top. Top with any desired toppings, and enjoy!