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This homemade gingerbread latte is a copycat version of the famous Starbucks drink! Perfect on its own or over ice for an iced beverage.
If you’ve tried our gingerbread blondies or gingerbread cookies already, it’s high time you enjoy the flavor in liquid form: as this gingerbread latte recipe.
It has all the flavors you’d expect, but in a creamy and warm drink.
Why this recipe works
- Cheaper (and better) than Starbucks. With simple and easy ingredients, this homemade version costs a fraction of what they sell for at Starbucks.
- Wholesome ingredients. Nothing artificial needed.
- Ready in two minutes. Simply add all the ingredients in a small saucepan, bring it to a boil, and enjoy.
- Perfect hot or cold. Sure, gingerbread lattes are delicious warm but pour it over ice for a frappuccino-like bevvy.
What we love about this recipe is just how delicious it is. It’s also easy to switch up based on your diet. Use any milk of choice and make them as sweet or bitter as you like!
Ingredients needed
- Espresso OR instant coffee. If you own a coffee maker or machine, use a single shot of espresso per cup of coffee. If you don’t, simply combine a 1/4 cup of hot water with 2 teaspoons of instant coffee.
- Milk of choice. Use your favorite milk (oat, almond, soy, coconut, whole, skim, etc).
- Sugar. White, brown, coconut, or sugar free blends all work (like a brown sugar or powdered sugar substitute).
- Gingerbread spices– A mix of ginger, cinnamon, allspice, and nutmeg.
- Whipped cream– optional, but gives the latte the true Starbucks experience.
How to make a gingerbread latte?
In a small saucepan, combine all your ingredients and bring to a simmer on medium heat. Once simmering, reduce to low and stir continuously for 1-2 minutes.
Now, remove the gingerbread latte mixture off the heat and pour it into mugs. Top with whipped cream and enjoy.
Flavor variations
Like any good Starbucks drink, you can customize them to suit your taste. Here are some ideas.
- Add molasses– If you don’t follow a keto or sugar free diet, add a drizzle of molasses. This gives it a more authentic gingerbread flavor.
- Serve it cold– Pour your latter over ice, for an iced gingerbread latte.
- Double the espresso– This is something I would do! Double the amount of espresso for the ultimate caffeine kick.
- Serve with cookies– Pair your latte with some shortbread cookies or sugar cookies.
Storage instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
- To reheat: Either microwave for 20-30 seconds or reheat in a small saucepan until hot.
More drink recipes to try
Frequently Asked Questions
A grande Starbucks gingerbread latte clocks in at 330 calories, 40 grams of carbs and a whopping 38 grams of sugar. This homemade version has just 40 calories per serve.
Gingerbread Latte (Starbucks Copycat!)
Ingredients
- 2 cups milk of choice I used unsweetened almond milk
- 2 shots espresso * See notes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 tablespoons sugar any sugar works
- 1/4 cup whipped cream optional
Instructions
- In a small saucepan, add all your ingredients, except for the whipped cream. On medium heat, bring to a simmer. Once it begins to simmer, reduce to low and stir regularly. After 2 minutes, remove from the heat.
- Pour into two cups and top with whipped cream.
Can this be made just by using some regular coffee, and then proceeding? Don’t have instant, and don’t care for the taste of most. But LOVE these lattes, and LOVE this recipe otherwise
Hi Amy! What I sometimes do is reserve leftover coffee the night before and cook it in there 🙂 Yay!
Oh yum! I need to make this for my family soon. I think that they would really enjoy this beverage!
Thanks so much, Linda- It’s delicious over ice too 🙂
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
I do love a good coffee, my favourite from starbucks right now is the spiced pumpkin latte 🙂
LOL on “visually unfortunate”! I’d try it no matter how it looked! 😉 Will have to make this for Son, his girlfriend, and myself next week. Thanks for sharing on Gluten-Free Wednesday, Arman!
Shirley
Thank you Shirley for hosting- Really appreciate it! Hope you guys enjoy it- I added a tiny bit of molasses the other day and it came out delicious!
I hope the pralines version isn’t poisoned because I drank one over the weekend. I split it with the Hubby and actually was tired by the time it was gone. I needed coffee to wake me up from my coffee. Weird, and yet maybe the pralines one is poisoned. Gasp!
Sunshine, you have a stomach of steel…it probably danced right through you 😉