Cozy and comforting, this Iced Gingerbread Latte delivers all the holiday joy of a classic gingerbread cookie without the heat of a steaming mug. It’s a cool, spiced pick-me-up that’s an easy win for December days when you want something cheerful.
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About this Iced Gingerbread Latte recipe
Why is it that the coffee shop always runs out of whatever you want on the exact day you’re craving it? This always seems to happen to me.
This iced gingerbread latte solves that problem beautifully, giving you all the cozy spice and molasses sweetness without relying on a seasonal menu. I love a good copycat recipe, especially around the holidays when the coffee shops roll out all the special drinks.
Making the gingerbread syrup at home feels oddly satisfying, and it delivers a richer, warmer flavor than anything pumped from a bottle. Espresso smooths out the sweetness, the spices brighten the milk and the whole drink hits that perfect balance of festive and refreshing since it’s served over ice.
It’s the kind of holiday treat I come back to all season because it’s easy, dependable and tastes exactly the way I want it to (and I never run out of gingerbread syrup because I can always make more!).
Why you’ll love this recipe
- Homemade syrup tastes better than store-bought. The spices bloom in the pan, the molasses adds real depth and the flavor feels warmer and fuller than anything from a pump bottle.
- It’s a true year-round copycat. You can enjoy a holiday latte in July, avoid seasonal shortages and never deal with that “sorry, we’re out of gingerbread” moment again.
- It’s quick, flexible and easy to customize. Use cold brew, espresso or strong coffee, choose any milk and adjust the sweetness so the latte lands exactly the way you like it. You can even serve it hot if you prefer!
Tools & equipment
Making this iced latte at home doesn’t require much special equipment. An espresso maker is a great start, but if you don’t have one you can use really strong coffee. Cold brew is great too.
The syrup requires a saucepan and you’ll probably want to stash leftovers in a mason jar. You’ll also need measuring cups and spoons to get the ratios just right.
favorite espresso makers
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moka pot stovetop espresso maker
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Ingredients
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Though you can buy gingerbread syrup, it is very easy to make at home with brown sugar, water, molasses, vanilla extract * and a few spices! You can use ginger root or ground ginger for a little fire, while ground cinnamon *, nutmeg and cloves add cozy warmth.
For your gingerbread cookie latte, you’ll start with espresso. I recommend a darker or medium roast to pair with this spiced sweet syrup. You’ll also need ice at the ready!
Choose your favorite milk. Since the syrup is sweet, it’s better to use an unflavored milk. I usually use whole milk or 2%, but you can use non-dairy milk as well. In fact, oat milk lattes are actually really good because oat milk froths so well.
how to make espresso
The easiest way is with an espresso machine — I use a Nespresso* for quick lattes, cappuccinos and even the occasional espresso martini. But you don’t need one to make this drink. A strong pot of coffee, a stovetop moka pot* or even cold brew concentrate will work too.
Topping ideas
Jazz up your gingerbread latte with your favorite toppings. Here are a few ideas:
- fresh whipped cream
- gingerbread cookie crumbs
- sprinkles
- a sprinkle of gingerbread spice
- freshly-grated nutmeg
- cinnamon sugar
Substitutions & variations
- Some like it hot: If you’d rather a cozy and warm latte, check out my gingerbread latte recipe.
- No espresso? Brew really strong coffee or use cold brew instead.
- Decaf is great: Use decaf espresso if you’re sensitive to caffeine.
- Dairy swaps: Feel free to use your favorite milk. Whole milk and oat milk froth really well, but you have options. Almond milk, soy milk or any other non-dairy milk would also be just fine, too.
Instructions
Now let’s make this iced gingerbread latte!
First, make the syrup. In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg and cloves. Warm over medium heat for 3 to 4 minutes, stirring occasionally, but don’t boil it. Remove from heat, stir in vanilla extract * and let cool so the spices can bloom and infuse more flavor. Strain through a fine-mesh sieve *.
Once the syrup is ready, you can make the latte! Pour it into a glass filled with ice.
Next, add the espresso (or strong coffee) and top with frothed milk. Add whipped cream and a sprinkle of gingerbread spice if you like!
favorite milk frothers
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Tips & tricks
- Oat milk enhances the cookie flavor and makes the latte extra creamy.
- Chill the syrup before using if you prefer your lattes ice-cold.
- Let the espresso cool before adding it to the latte so the ice doesn’t melt.
Food pairings
Serve these lattes for holiday breakfasts, weekend brunch or an afternoon pick-me-up. They go well with both sweet and savory foods.
- Breakfast: They’d be perfect with gingerbread pancakes or simple eggs and bacon. They elevate a weekday breakfast and make Christmas morning special.
- Dessert: Make our Moscow mule ginger cookies to dunk in your lattes.
FAQ
Store leftover syrup in the fridge for up to 2 weeks.
It’s key to chill the ingredients, from the syrup to the coffee. When they’re cold, the ice will melt more slowly.
More holiday latte recipes
- Sugar Cookie Latte
- Cinnamon Dolce Latte
- Eggnog Latte
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Iced Gingerbread Latte
ingredients
Gingerbread Syrup
- ½ cup water
- ½ cup brown sugar packed
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
Iced Gingerbread Latte
- 1-2 ounces gingerbread syrup to taste
- 3 ounces espresso cooled, or 4 ounces cooled strong brewed coffee or cold brew
- 1½ cups milk such as whole, oat or almond
- ½ cup whipped cream optional
- 1 pinch cinnamon or nutmeg, for garnish
instructions
Gingerbread Syrup (Makes 8 ounces)
- In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, nutmeg and cloves.½ cup water, ½ cup brown sugar, 2 tablespoons molasses, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Warm over medium heat for 3 to 4 minutes, until sugar has dissolved, stirring occasionally.
- Remove from heat, stir in vanilla extract, and let cool. Strain through a fine mesh sieve.1 teaspoon vanilla extract
- Store leftovers in the fridge for up to 2 weeks.
Gingerbread Iced Latte
- Fill 2 tall glasses with ice. Add ½ to 1 gingerbread syrup to each glass.1-2 ounces gingerbread syrup
- Pour in ½ cup espresso per glass.3 ounces espresso
- Top with ¾ cup milk per glass.1½ cups milk
- Stir well and taste. Add more syrup if you like it sweeter.
- Finish with whipped cream and a dusting of cinnamon or nutmeg.½ cup whipped cream, 1 pinch cinnamon
notes
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