Holiday Gingerbread Latte

This coffee recipe takes a little extra effort, but it’s totally worth it. The gingerbread syrup is also great on oatmeal or ice cream!


First Make a Gingerbread Syrup

This step is pretty easy. Put these eight ingredients in a pot, and bring to boil over medium heat. Quickly reduce the heat to low and simmer for just 5 minutes. Take off heat and put in a heat-proof container to cool.  You can use this syrup hot or at room temperature, but it can get a little thick if you refrigerate it. Store any extra at room temperature in a sealed container for up to a day.


2 tablespoons packed dark brown sugar

1/4 cup granulated sugar

1/2 cup water

1 1/2 tablespoons dark molasses

½ teaspoon ground ginger

½ teaspoon ground cinnamon

Pinch of cloves

1/2 teaspoon vanilla extract

To make your Gingerbread Latte, combine;

3 tablespoons gingerbread syrup

2 shots Red Rose espresso from Lancaster County Coffee Roasters

¾ cup warmed milk (foamed if you’ve got it) – almond or oat milk are great substitutions!

Garnish generously with fresh grated nutmeg

Gingerbread cookie is optional!