Starbucks Copycat Gingerbread Latte

This copycat Starbucks gingerbread latte is creamy and perfect to sip on throughout the holiday season. It’s perfectly spiced, easy to make and easy to prep for the week!

‘Tis the season for all things gingerbread! This gingerbread latte is my new favorite way to start the morning. It’s so easy to make, creamy, frothy, perfectly spiced and even dairy free friendly. Perfect alongside my almond flour gingerbread cookies!

The Starbucks gingerbread latte is amazing (you have to get it without the wafer crumbs for it to be gluten free), but I love making my own version so I can be in control of the ingredients and exact flavor profile!

I love to top it off with some whipped cream, but it’s also great just as is! We’ll start with a simple homemade gingerbread syrup that has ginger, cinnamon, nutmeg, vanilla, sugar and molasses to give that classic gingerbread flavor.

Top it with espresso, your choice of milk and you’re in for a treat. If you love this recipe, try my healthy hot chocolate or golden milk latte next.

Before we get started…

• The gingerbread syrup makes a big batch – you won’t need all of it for the two lattes this recipe makes. I like to just save it in the fridge and use throughout the week.
• If you don’t have espresso, you can use very strongly brewed coffee instead!
• You can definitely use decaf espresso or coffee if you prefer.

How to make this gingerbread latte

In a small pot, add all of the ingredients for the gingerbread syrup.

Whisk together over medium/low heat until the sugars dissolve. Let simmer for about five minutes, then remove from heat.

Meanwhile, warm and froth your milk. I have a smeg milk frother which I love, but a handheld frother is great too!

Get two mugs, add 3 tablespoons of the gingerbread syrup to each mug, then add two shots of espresso to each mug, then one cup of milk to each, then top with whipped cream and cinnamon sugar if desired. Enjoy!

I like to store the remaining gingerbread syrup in the fridge, then it’s ready to go for other lattes throughout the week! Enjoy a decaf version with my gluten free Christmas cookies for dessert!

Ingredient swaps

Milk. I used a mix of regular almond milk and an almond milk creamer because I like my latte’s creamy, but you can use whatever you like here! Regular cow’s milk, soy milk, oat milk, coconut milk etc.

Sugar. For the best flavor, I like a mix of white sugar and brown sugar. If you want a refined sugar free option, you can use coconut sugar in place of both.

Espresso. If you don’t have espresso, you can brew a very, very strong coffee and use that instead! You can also find an instant espresso powder that works great.

Make it iced!

I usually like hot lattes and drinks this time of year because I just run so cold, but if you prefer an iced gingerbread latte, you can definitely do that as well.

You’ll start with the gingerbread syrup, just let it cool before adding to a glass filled with ice, then add in the espresso, frothed (but not warmed) milk, then top with whipped cream and cinnamon if desired.

Variations

You can amp up the spices in this latte if you’re really craving ginger, cinnamon, nutmeg etc. It’s also great with a bit of allspice! You can also up the sugar, add more molasses, add less sugar, whatever you like!

I love to serve it with my vegan gingerbread cookies or my gluten free frosted gingerbread cookies for a sweet treat.

More holiday sweet treats!

• Gluten Free Gingerbread Snack Cake
• Gluten Free Sugar Cookies
• Chocolate Peppermint Cake
• Vegan Gingerbread Cookies

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!