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5 from 1 vote

Gingerbread Latte

This gingerbread latte tastes so ridiculously indulgent, you'll swear it has to be bad for you, but made with natural sweeteners and regular ol' real food ingredients - you can enjoy it guilt-free!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Drinks
Cuisine: American
Servings: 1
Calories: 380kcal
Author: Beth Ricci


Gingerbread Syrup:

  • ½ cup Coconut Palm Sugar
  • ½ cup Demerara Sugar or Unrefined Cane Sugar
  • cup Water
  • 1 tablespoon Molasses
  • ½ teaspoon Ginger
  • ½ teaspoon Cinnamon
  • 1 pinch Nutmeg


  • 2 shot espresso
  • 1 cup milk
  • 1/4 cup gingerbread syrup


Gingerbread Syrup:

  • Stir water in with the coconut palm sugar and the demerara (or cane sugar) in a small pot on the stovetop. Turn heat on to medium.
  • Add other ingredients, bring to a boil then reduce to a simmer for around 15 minutes or until slightly thickened.
  • Remove from heat and store in the fridge in a sealed container.

To Make Your Latte:

  • Place desired amount of gingerbread syrup (I recommend ¼ cup if you like it as sweet as Starbucks, or less if you like it less sweet) in a mug.
  • Add 1-2 shots of espresso. I've been using the Starbucks Holiday Blend of espresso, freshly ground at home, and it pairs beautifully. A regular espresso would be great too.
  • Add steamed milk, and top with real whipped cream (whipping cream plus a tablespoon of desired natural sweetener in a bowl + beat with a whisk or electric beaters).
  • Sprinkle with a dash of cinnamon or nutmeg, and indulge.


Calories: 380kcal | Carbohydrates: 74g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 444mg | Sugar: 73g | Vitamin A: 395IU | Calcium: 287mg | Iron: 3mg