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.

Table of Contents

1. My gingerbread latte was inspired by Starbucks
2. Key Ingredients
3. How to make gingerbread latte
4. Arman’s recipe tips
5. More copycat Starbucks drinks
6. 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:

• Peppermint mocha
• Almond milk hot chocolate
• Keto pumpkin spice latte