Upgrade your morning coffee with this healthy Gingerbread Latte Syrup. Save money and make a Starbucks gingerbread latte at home!
How can I use this homemade gingerbread syrup?
I am a huge fan of the Starbucks holiday lattes, but to save money and make them a little healthier, I love to make them at home. Turns out in 2019 Starbucks stopped serving the gingerbread latte in the United States SO now is the best time to learn to make this homemade version.
Use simple, paleo and dairy free ingredients to make a rich and delicious gingerbread syrup recipe. Once prepared, use it in hot coffee, iced coffee, lattes and even tea! It is the perfect thing to keep in your fridge throughout the holiday season.
Not a coffee drinker? Don’t worry! Pour this delicious gingerbread syrup on pancakes, waffles, oatmeal or ice cream. If you love the taste of gingerbread during the holidays, you have to try this coffee sweetener.
Take just 20 minutes to prepare this delicious holiday coffee syrup and stir some into your favorite drinks. This syrup has all of the flavors of gingerbread with hints of cinnamon, ginger, cloves and molasses. Keep reading to find a full recipe for a Starbucks copycat gingerbread latte!
What kitchen tools will I need to make this Gingerbread Latte Syrup?
I prefect to store my homemade gingerbread syrup in a glass jar with a simple label. That way I know what it is and I can scoop out a tablespoon or two each time I need some.
You can also store it in a food grade squeeze bottle and squeeze it right into a warm beverage.
A gingerbread latte is a wonderful holiday drink to serve to guests around Christmas. You could also use the gingerbread syrup to make a delicious gingerbread chai latte. I like to serve these alongside some of my favorite Christmas sweets like:
You will be amazed at how easy it is to make this healthy gingerbread syrup with simple, paleo ingredients.
- Coconut milk
- Coconut sugar
- Ground cinnamon
- Ground ginger
If you do not have coconut sugar, replace it with some dark brown sugar. Light coconut milk is best for this recipe, but you can also use full fat coconut milk or coconut cream. Using thicker coconut milk will result in a thicker syrup.
If you want to use fresh ginger, add slices to the syrup while you simmer. Then, remove the full slices before cooling and storing it.
I know many people have allergies to coconut milk. You can use evaporated milk OR sweetened condensed milk in place of the coconut milk. The sweetened condensed milk will make for an even sweeter gingerbread syrup, but that doesn’t bother me.
Let’s make a Gingerbread Latte Syrup!
Step 1: Mix latte syrup ingredients
Step 2: Bring syrup to a boil and simmer
Next, turn the heat on to medium-high and bring to a boil, whisking frequently. Be careful not to let the gingerbread syrup boil over. Reduce the mixture to a simmer.
Then, simmer the syrup for 14 minutes whisking regularly. Finally, add a pinch of salt to the pan and remove from heat.
Step 4: Cool and enjoy!
Allow the gingerbread latte syrup to cool completely and pour into a glass jar. Store the syrup in the refrigerator for up to two weeks.
HOMEMADE Starbucks Gingerbread LATTE RECIPE
The gingerbread latte is no longer available at Starbucks in the United States, BUT the good news is that you can make one at home with this copycat Starbucks gingerbread latte recipe:
- 1 tbsp gingerbread syrup
- 1/2 cup of milk of choice
- 2 shots of espresso or 1 small cup of coffee
- Cinnamon sugar for garnish
To begin, brew espresso or coffee and place in mug of choice. Then, froth milk with the latte syrup in a milk frother or warm milk and mix with latte syrup using a hand frother.
Next, pour gingerbread latte foam over coffee or espresso. Finally, garnish your mug with a dash of cinnamon sugar or candied ginger. I also love to top with a big dollop of whipped cream.
Once prepared, you must allow the syrup to cool completely before transferring it to a glass jar with an airtight lid. Store the latte syrup in the fridge for up to two weeks.
Use a few tablespoons at a time to mix into coffee, teas or drizzle over sweet dishes. I like to make a gingerbread syrup cold foam and pour it over my homemade cold brew.
You can also add a tablespoon or two to a couple of shots of espresso. Then, shake it over ice using this iced shaken espresso recipe.
Check out these other homemade coffee syrups!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1 can light coconut milk (13.5oz)
- 3/4 cup coconut sugar or brown sugar
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp salt
- Add coconut milk, coconut sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan
- Whisk to combine the ingredients
- Increase the heat to medium-high and bring the mixture to a boil, whisking frequently
- Be careful not to let the mixture boil over and reduce to a simmer
- Simmer for 14 minutes whisking regularly
- Add a pinch of salt to the pan and remove from heat
- Allow to cool completely and pour into a glass jar
- Store in the refrigerator for up to two weeks
- I prefer Grandma’s molasses for this recipe.
- If you are allergic to coconut, you can use evaporated milk or sweetened condensed milk. If you use sweetened condensed milk, the syrup will be sweeter.