Gingerbread Latte Syrup

Starbucks stopped selling the gingerbread latte in 2019 and people are still mad about it. Every November a fresh wave of people go looking for it and find out it isn’t coming back, but they can make it at home with this Gingerbread Latte Syrup!!

It takes just seven ingredients and about twenty minutes and the syrup keeps two weeks in the fridge. It’s built on a can of coconut milk rather than dairy, which means it’s dairy-free without tasting like a compromise. One batch costs me about $5.75 and makes a dozen lattes.

The molasses is what makes this taste like gingerbread rather than spiced coffee — it’s the ingredient most copycat versions leave out, and it’s the reason this one works.

Why You’ll Love This Recipe

• Make an old Starbucks favorite at home – I love to make the Starbucks holiday drinks at home to save time and money. Starbucks stopped serving the gingerbread latte in 2019 so now you can make it at home with this simple recipe.
• Tastes amazing – This gingerbread simple syrup has all of the flavor of a freshly baked gingerbread cookie in a sweet syrup that is perfect for flavoring coffee.
• Only uses simple ingredients – This syrup recipe is made with just 3 main ingredients plus spices. You can customize each batch to your preferences once you know how to make the basic recipe.
• Use it for more than just coffee – Not a coffee drinker? No problem! Drizzle this gingerbread cookie syrup over ice cream, oatmeal, waffles or pancakes. Stir a spoonful into hot chocolate to add a little spice OR use it to make a festive holiday cocktail like a gingerbread martini.

Latte Syrup cost

For comparison, a holiday latte at my local Starbucks in New Jersey costs $5.95 or more for a grande. If Starbucks still sold the gingerbread latte, you’d be able to make a dozen lattes at home for the cost of 2 at the drive-through!

Ingredients You’ll Need

You will be amazed at how easy it is to make this homemade gingerbread syrup by simmering simple ingredient in a saucepan.

• 1 can (13.5oz) light coconut milk — the body of the syrup and what makes this dairy-free. Shake the can hard before opening; it separates on the shelf. Full-fat coconut milk or coconut cream both work and give you a thicker syrup. If coconut is out, evaporated milk works; sweetened condensed milk also works but is much sweeter, so cut the brown sugar back.
• ¾ cup light brown sugar, packed — dark brown sugar, coconut sugar or plain white all substitute cleanly. Dark brown pushes the molasses note further, which I like here.
• 2 tablespoons molasses — the ingredient that makes this gingerbread instead of spiced coffee. Use regular unsulphured molasses, not blackstrap; blackstrap is sharply bitter and will take over the batch. I use Grandma’s.
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger — ground gives you a consistent, even heat. You can simmer a few slices of fresh ginger in the syrup instead and strain them out, which is brighter and sharper, but it’s a different drink.
• ½ teaspoon ground cloves — small amount, big presence. Cloves are what make it read as holiday rather than just warm.
• ⅛ teaspoon salt — keeps the sweetness from flattening.
• Optional: a pinch of allspice or nutmeg, or a teaspoon of vanilla extract stirred in off the heat.

How to make a Gingerbread Latte Syrup

Step 1: Mix latte syrup ingredients

To begin, add coconut milk, light brown sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan over low heat (Images 1,2 and 3). Then, whisk to combine the ingredients (Image 4).

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 (Image 5). 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 (Image 6). 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:

• 2 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.

Frequently Asked Questions

Does Starbucks still sell the gingerbread latte?

Not in the US. It was taken off the holiday menu in 2019 and hasn’t returned as a regular item, which is why you’re probably here. Recent holiday menus have carried a gingerbread chai instead, which is a different drink. This syrup is how you get the original at home.

Can I use fresh ginger instead of ground?

You can. Simmer a few thin slices along with everything else and strain them out before jarring. It’s brighter and sharper than the ground version and less evenly spiced, so it’s a matter of preference rather than an upgrade.

Why is my syrup gritty?

The ground spices went in after the pan was hot and clumped. Whisk them into the cold coconut milk before you turn on the heat, and they’ll disperse properly. If it’s already made, pouring it through a fine mesh sieve on the way into the jar will smooth it out.

Storage

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.

If you’re making this, it’s worth making a second syrup in the same session — the pan is already out and both keep two weeks in the fridge. My caramel brulee latte syrup is the sweeter one of the two, and the peppermint mocha latte syrup is also dairy free if that’s why you’re here.

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.