Gingerbread Latte with Maple Foam

Perfect Holiday Drink!

Holiday Flavor in Minutes: Molasses and spiced coffee create that classic gingerbread taste in just 10 minutes!
Easy to Make: Just a few simple ingredients and no fancy equipment needed.
Make It Your Own: Add Baileys for a boozy version or keep it classic.

Why not save some money and make this holiday beverage at home? You'll love how simple it is to make easy lattes that taste better than what you'd find at coffee shops. Add a splash of Baileys if you like, or skip it for a classic version that's just as good!

For more warm beverage recipes, try this Peppermint White Hot Chocolate or my favorite seasonal drink, Pumpkin Spice Hot Cocoa.

Ingredient Notes

Below are the ingredients you'll need to make this homemade gingerbread latte recipe. For quantities, see the printable recipe card below.

Espresso or Strong Coffee: A strong shot of espresso or about half a cup of brewed coffee gives the drink its base.
Unsweetened Milk: Makes the latte creamy and smooth. You can also use your favorite oat milk if preferred.
Brown Sugar: Adds sweetness and a light caramel taste that blends great with the molasses.
Molasses: The key ingredient that gives this latte that classic gingerbread flavor.
Ground Ginger and Cinnamon: Bring in that familiar holiday taste.
Nutmeg and Cloves: Add just the right touch of spice and warmth.
Vanilla Extract: Balances the flavors and adds a hint of sweetness.
Milk and Maple Syrup (for the Foam): Frothed together for a light, sweet topping that makes the drink feel caffé style!
Optional Garnish: Add whipped cream, a sprinkle of cinnamon, crushed gingersnaps, or a drizzle of maple syrup to finish.
Optional Spirits: Add rum, ginger liquor, or Bailey's to turn it into a special holiday treat for adults.

Easy Instructions

Make the Base - In small saucepan, combine brown sugar, molasses, ginger, cinnamon, nutmeg, cloves and 1 tablespoon of the milk. Heat over low heat about 1 minute, stirring occasionally, until mixture is melted and fragrant.
Add the Milk - Whisk in remaining milk. Heat until steaming but not boiling. Remove from heat; stir in vanilla.
Brew the Espresso - Brew espresso or strong coffee; pour into mug. Add spirit if desired - stir in spiced rum, ginger liquor, or Bailey's Irish cream.
Combine Mixtures - Pour spiced milk mixture over coffee in mug; stir gently.
Make the Maple Foam - In small glass, froth ¼ cup milk with maple syrup using a milk frother until thick and foamy. Spoon over latte.
Garnish - Top with whipped cream and cinnamon. Drizzle with maple syrup or sprinkle with crushed gingersnap cookies if desired.

Favorite Pairings

Gingerbread Spice Cake: Perfect for dessert with a festive latte!
Blueberry Coffee Cake: Sweet and tender for mornings at home.
Walnut Snowball Cookies: Adds a touch of holiday flavors.
Croissant Breakfast Casserole: Makes the best Christmas morning brunch.

Variations

Caramel Latte: Swirl in a drizzle of caramel sauce or a pinch of extra spice for a sweet twist on the classic.
Festive Latte: Top with whipped cream or crushed gingerbread men cookies for a festive flavor that's perfect for Christmas morning.
Party-Batch Latte: Multiply the recipe by 4-6 and keep the spiced milk warm in a slow cooker. Let guests spike their mugs with Baileys, or spiced rum for a fun holiday gathering idea.

Helpful Tips

Warm the milk over low to medium heat so it heats evenly and doesn't scorch.
If you don't have a frother, pour warm milk into a jar, seal it, and shake until it's foamy.
Make a small batch of gingerbread syrup ahead of time and keep it in the fridge for quick lattes later.
For a pretty topping, pipe whipped cream using a Wilton tip or swirl it on with a spoon.
Taste the latte before serving and adjust the sugar or spice to your liking.

Recipe FAQ

Can I use other non-dairy milk?

Yes, almond milk, or soy milk all work well and froth nicely.

Do I need special equipment?

No, a milk frother makes things easy, but a whisk or small jar with a lid works too.

Can I make it ahead of time?

Yes, you can prepare the homemade gingerbread syrup a few days in advance and keep it in the fridge. Just warm and froth the milk fresh before serving.

What can I use instead of molasses?

You can substitute with maple syrup or dark brown sugar for a slightly lighter flavor, but molasses adds that signature gingerbread cookie taste.

Storage Guide

Gingerbread Base: Make the gingerbread syrup up to 4 days in advance and store in a sealed jar in the refrigerator. Reheat gently before using.

Foam: Best made fresh, since frothed milk loses its texture after sitting. You can mix the milk and maple syrup ahead of time, store it in the fridge, and froth it right before serving.

Leftovers: Store any extra spiced milk in a jar and warm it gently on the stove or in the microwave when you're ready for another latte.

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