How to Make a Gingerbread Latte at Home
The taste of winter in a cup: how to make a spiced gingerbread latte at home, plus a gingerbread hot chocolate for non-coffee drinkers.
In this article
Nothing says winter quite like a gingerbread latte. Warm ginger, cinnamon and a hint of molasses, with a double espresso and silky milk. Here's how to make one at home that's every bit as good as the café version.
What you need
- An espresso machine with a steam wand
- Espresso coffee, such as our Momentum Espresso
- Sweetbird Gingerbread Syrup
- A syrup pump
- A 350ml milk jug
- Ground cinnamon to finish
The recipe (12oz)
- 10ml gingerbread syrup (one pump)
- Double espresso (about 36g)
- About 220ml of steamed milk
- A dusting of cinnamon
Step by step
- Add the syrup to your cup.
- Pull a double espresso on top and stir. See our espresso guide.
- Steam your milk to 60 to 65°C and pour it in.
- Finish with a light dusting of cinnamon.
Gingerbread hot chocolate
No coffee? Stir 10ml of gingerbread syrup into a mug of our 52% Hot Chocolate made with steamed milk. It's a family favourite.
More winter flavours
Try pumpkin spice, toffee nut or Irish cream in the same way, or see all our Sweetbird syrups.
A 12oz semi-skimmed gingerbread latte is around 150 kcal. See the breakdown in our coffee calorie calculator.
Written by Lynsey HarleyWe roast every coffee in small batches at our roastery in Glenrothes, Fife.
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