Recipes • Posted by Andy Cross • 19th November 2021
Homemade Gingerbread Latte
Get that fuzzy feeling with our homemade gingerbread latte recipe.
Don’t head out into the cold – make your favourite winter latte at home this year!
Keep your morning spiced ‘n’ seasonal with a homemade gingerbread latte. This coffee shop staple combines all our favourite flavours in one comforting cup: creamy milk, gingerbready warmth and flavour-packed coffee. Ooooh… it’s delicious!
There are two simple stages to this recipe. Firstly, you whip up a homemade gingerbread syrup (and awaken your kitchen with the most BEAUTIFUL aroma). Then, you get a latte-ing. This isn’t as complicated as it sounds – all you have to do is heat some milk in a pan. You can make things really simple by using ground ginger, but fresh ginger is worth it for that classic gingerbread cake flavour.
Lattes are about two-thirds milk, so it’s worth treating your lovely spiced latte to the best milk you can get. Whole milk makes the creamiest latte drinks, so pop a blue-topped bottle in your basket the next time you’re out shopping. Want to make a vegan gingerbread spiced latte? No problem – try using barista-specific oat milk for a neutral taste and frothy milk top.
Cosy up on the sofa with a homemade gingerbread latte. We’ve never loved the cold so much…
Ingredients
2 tbsp soft brown sugar
1½ tsp ground ginger or 1½ tbsp grated ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
4 peppercorns
1 tsp vanilla extract
500ml milk
Double shot of hot espresso or 100ml strongly brewed coffee
Method
Put the brown sugar in a saucepan with 100ml water. Place over a low heat and stir until all the sugar has dissolved.
Bring to the boil and stir in the ginger, cinnamon, nutmeg and peppercorns. Then remove the pan from the heat and leave to cool.
Now, pick out the peppercorns or strain the mixture through a sieve if you have used fresh ginger.
Then stir in the vanilla extract.
Add the milk to the pan with the syrup and heat slowly – you want to keep whisking and don’t want to let the mixture boil.
Add a shot of espresso to each glass and top up with the gingerbread spiced milk. Decorate with cream and a sprinkle of ground ginger, if you like!
Meet the chimp behind this article!
Head Chimp founded Two Chimps alongside Laura in 2016 after being self-employed from the age of 21. He caught the coffee bug from using an at-home roaster, and the rest is history!
What Andy does outside of the treehouse:
When the weather’s nice, Andy loves going on bike rides with his trusty sidekick, microchimp Felix (who always leads the way, of course). Andy also enjoys spending time tending to the family’s vegetable garden, and looking after their at-home farmyard, which includes a cat, two guinea pigs, and six chickens!
Andy says…
“I believe every day is a school day, and I’m always looking for opportunities to stick my head in a book and absorb new knowledge. I also love a problem to solve and fix – there’s no such thing as problems, only solutions.”
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