Gingerbread Latte

Name: Gingerbread Latte (Starbucks Copycat!)
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 2 cups milk (I used unsweetened almond milk); 2 shots espresso (* See notes, 60mL ); 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; 2 tablespoons sugar (or brown sugar, maple syrup, honey, or molasses); 1/4 cup whipped cream (optional )

By Arman Liewupdated on Nov 04, 2026

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Comments (98)

Total Time 7

Servings 2 servings

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My homemade gingerbread latte recipe is the ultimate Starbucks dupe that is super creamy, cozy, and perfectly spiced. It takes minutes to make with simple ingredients.

My gingerbread latte was inspired by Starbucks

Confession: I checked my account from 2016, when I was in my peak Starbucks era, and I spent upwards of $162 on seasonal lattes. The culprit? Starbucks’ gingerbread latte.

Fast forward, and now I’m all about saving money where I can, and making this latte at home is a no-brainer.

It’s easy to make, and I can add as much ginger as I’m in the mood for (which is usually a lot!). Here’s why I’m obsessed:

Cheaper than Starbucks. I just checked, and a grande gingerbread latte is about $6.50 in my area. My version? Around 80 cents a serving.
I control what goes in it. Just real ginger, spices, and sweetened with either brown sugar or maple syrup.
Ready in about 5 minutes. Add all the ingredients to a small saucepan, heat until steaming, and enjoy.
Perfect hot or cold. Sure, these are delicious warm, but pour them over ice for a frappuccino-like beverage.

★★★★★ REVIEW

“Making it 50 people. 😉 Delicious, very flavourful, and more guilt-free than the Starbucks ones, which always taste chock-full of syrup.” – Rose

Table of Contents

My gingerbread latte was inspired by Starbucks
Key Ingredients
How to make gingerbread latte
Arman’s recipe tips
More copycat Starbucks drinks
Gingerbread Latte (Starbucks Copycat!) (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

Espresso OR brewed coffee. I use a single shot of espresso per cup. If you don’t, brew a VERY strong coffee using double the grounds (about 1 1/2 tablespoons).
Milk of choice. I used unsweetened almond milk, but any milk works, like oat milk, soy milk, or whole milk.
Sugar (or alternative). I typically use brown sugar or a brown sugar substitute, but for a more fall-inspired flavor, I find maple syrup or honey works really well. Honey can be a little overpowering. For a more traditional gingerbread flavor, you can use molasses.
Gingerbread spices. I use a mix of ground ginger, ground cinnamon, allspice, and ground nutmeg. I have seen some pre-mixed gingerbread spice blends, but I usually avoid them because they can be heavy on one spice (and they’re pricey).
Whipped cream. Optional, but it gives the latte the true Starbucks experience.

How to make gingerbread latte

Step 1- Simmer. In a small saucepan over medium heat, combine all of the ingredients except the whipped cream. Bring the mixture to a simmer, then reduce the heat to low and stir regularly. After 2 minutes, remove it from the heat.

Step 2- Serve. Pour into two mugs and top with whipped cream.

Arman’s recipe tips

Stir often while it simmers. Keep the heat on medium-low and stir often so the milk doesn’t scorch or boil over.
Make coffee shop-style foam. Heat some milk separately, then use a milk frother and froth until light and fluffy. Pour this over the finished latte and top with a sprinkling of cinnamon.
Make a homemade gingerbread syrup. Save time by simmering the sugar (or maple syrup), spices, and 1/4 cup water with a teaspoon of vanilla extract. Once it’s reduced to a thick syrup, let it cool before storing it in the fridge. It will keep for about two weeks.
Serve it iced. Pour the latte over ice cubes (or coffee ice cubes!) for an iced latte.

More copycat Starbucks drinks

This gingerbread latte was the catalyst for me developing a bunch of other seasonal drinks. Try one of my others: