This Copycat Gingerbread Latte is is the perfect cosy homemade drink for this season. The combination of warm spices like ginger, nutmeg and molasses screams Autumn!
I find my morning walks quite therapeutic but some days I get really really cold. So when I get in, I make this delicious hug in a cup, copycat gingerbread latte.
Nothing quite compares to a hot cosy snuggly drink on a freezing cold day. Especially during Autumn and during the lead up to Christmas...and who doesn't love a gingerbread latte? Don't they kinda taste exactly like a pumpkin latte? They also kinda remind me of indian coffees to be honest. They taste exactly the same but the process is VERY slightly different.
Although this version doesn't include the reported 10 - 12 tablespoons of sugar, i think it is still as epic and i think you will love it.
I feel like the holidays should absolutely include these lattes. They are just so adorable and scream family time and home to me. They are basically a gingerbread in drink form enhanced by some coffee.
HOW TO MAKE THIS GINGERBREAD LATTE
This super simple Gingerbread Latte has all the classic holiday flavors of the favorite Starbucks version.
- You start off by mixing up the molasses, syrup and spices.
- Then you warm some milk.
- Add in the brewed coffee and stir until combined.Then bring to a simmer till foamy. Pour into cups.
- You can add whipped cream and gingerbread too!
By the way, are you looking forward to the holidays? This is my absolute favourite time of year. I love all the lights and the happy vibes. I love that the UK goes all out and London at Christmas time is just magical. The kids love it too. My daughter loves anything sparkly, shiny and my son loves all the huge decorations like that reindeer I shared on my stories the other day.
Do let me know if you try this recipe and feel free to leave a comment below if you do!
Copycat Gingerbread Latte
Ingredients
- 375 ml Milk I used Oatly Barista
- 1 tbsp Molasses I used Meridian Blackstrap
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 200 ml Brewed Coffee
Instructions
- Add the milk to a pot on medium heat.
- Meanwhile mix the molasses and maple syrup together in a small bowl. Add to the milk along with the vanilla, cinnamon, ginger, cloves and nutmeg and whisk together.
- When the milk begins to simmer, reduce heat to low and stir through coffee.
- Once foaming, remove from heat and pour into mugs. Dust with cinnamon and serve with whipped cream and gingerbread.
Sofia says
This was delicious and i am happy that it is refined sugar free
Safira says
Thank you, I am so glad you enjoyed it. It is one of my faves
Elena Peter says
Hey Safira, thank you so much for this amazing recipe. This is so good! I was so bummed when Starbucks took away gingerbread syrup last year, but this recipe is just as good!
Safira says
Thanks Elena, glad you enjoyed it. 🙂