Tips for the Best Gingerbread Latte

• Heat the milk gently - Let it simmer rather than boil. This helps prevent the milk from scorching and keeps the texture pleasant.
• Whisk the spices well - Ground spices can settle, so whisk thoroughly to distribute them throughout the milk.
• Taste before serving - If you prefer a sweeter latte, add a little extra maple syrup. If you like a stronger coffee flavour, use stronger brewed coffee while keeping the recipe proportions in mind.
• Use molasses if you can - It contributes a distinctive, deep flavour that maple syrup alone won't quite replicate.
• Make it frothy - Whisk the mixture as it heats, or use a milk frother before serving for extra foam.

Recipe Notes

• If you can't find blackstrap molasses, use honey or extra maple syrup. The flavour will be slightly different.
• You can use any milk you like.
• For dairy-free whipped cream, chill a tin of coconut milk overnight, remove the solid cream from the top and whip with a little vanilla.
• For a vegan version, use plant-based milk and maple syrup instead of honey.

Variations

• Dairy-free gingerbread latte - Use oat, almond or soy milk. Oat barista milk is a good option for a creamy finish.
• Decaf gingerbread latte - Use brewed decaffeinated coffee if you'd like the flavour without as much caffeine.
• Extra-spiced latte - Adjust the ginger and cinnamon slightly to suit your taste.
• Sweeter gingerbread latte - Add a little more maple syrup, tasting as you go.
• Iced gingerbread latte - Prepare the spiced milk mixture, allow it to cool, then combine with chilled coffee and ice. The texture will be different from the hot version.
• Gingerbread latte with whipped cream - Top with whipped cream, a dusting of cinnamon and a gingerbread biscuit for a coffee-shop-style finish.

How to Make Dairy-Free Whipped Cream

Coconut milk makes a useful dairy-free alternative to traditional whipped cream.

1. Place a tin of coconut milk in the fridge overnight.
2. The following day, carefully remove the solid cream from the top of the tin.
3. Whip the coconut cream in a blender, adding a little vanilla if desired.
4. Spoon over your latte just before serving.

Choose a full-fat coconut milk that separates when chilled for the best results.

What to Serve with a Gingerbread Latte

This latte works well with a simple breakfast, an afternoon biscuit or something sweet alongside your coffee. Try it with:

• Gingerbread biscuits
• Cinnamon rolls
• Shortbread
• Chocolate chip cookies
• A slice of spiced loaf cake

It is also lovely served alongside a homemade breakfast or enjoyed on its own when you fancy a warming coffee.

Frequently Asked Questions

Can I Make a Gingerbread Latte Without Molasses?

Yes. You can replace the molasses with honey or extra maple syrup, as suggested in the original recipe. The drink will still be sweet and spiced, although it won't have quite the same deep flavour.

Can I Use Any Type of Milk?

Yes. Dairy milk and plant-based alternatives both work. I use Oatly Barista, but choose whichever milk you enjoy in coffee.

Can I Use Instant Coffee?

Yes. Prepare the instant coffee with hot water before adding it to the milk mixture. Follow the product instructions and make it strong enough to balance the milk and spices.

Does This Gingerbread Latte Contain Coffee-Shop Syrup?

No. This recipe uses molasses, maple syrup, vanilla and ground spices instead of commercially flavoured gingerbread syrup.

Can I Make This Latte Ahead of Time?

It's best made fresh, but you can prepare the spiced milk mixture ahead and refrigerate it once cooled. Reheat gently, stir well and add freshly brewed coffee before serving.

Can I Make This Recipe Vegan?

Yes. Use plant-based milk and make sure the maple syrup and any toppings are suitable for a vegan diet. If using honey as a substitute for molasses, choose maple syrup instead for a vegan version.

How Do I Make the Latte Frothy Without a Coffee Machine?

Whisk the milk mixture as it heats, or use a handheld milk frother once it is warm. You don't need an espresso machine to make this recipe.