Gingerbread Latte Syrup
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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?
- Can opener
- Measuring spoons
- Measuring cups
- Sauce pan
- Whisk
- Mason jar or wide mouth mason jar
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.
Serving suggestions
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:
Ingredients
You will be amazed at how easy it is to make this healthy gingerbread syrup with simple, paleo ingredients.
- Coconut milk
- Coconut sugar
- Molasses
- Ground cinnamon
- Ground ginger
- Cloves
- Salt
Ingredient substitutions
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
To begin, add coconut milk, coconut sugar, molasses, cinnamon, ginger, cloves, and salt to a small sauce pan over low heat. Then, whisk to combine the 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.
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.
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!
Gingerbread Latte Syrup
Make a healthy holiday latte at home with this gingerbread latte syrup.
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Courtney says
Making this now! My house smells amazing! I can’t wait for my coffee tomorrow morning, thank you for making these recipes!
Madeline says
Ah I am so glad!!
Kaitlynn Thompson says
I am making this right now and it’s making my whole house smell delicious! I can’t wait for my morning cup of coffee. Thank you!
Madeline says
wonderful!! Thank you!
Cynthia says
This recipe is amazing! Made it this morning for my iced coffee and have been sneaking a spoonful here and there as it cools. : ) so good!
★★★★★
Madeline says
SO good!! I can’t wait to make another batch. Thank you!
Sandra says
Delicious and easy to make. I love your pumpkin spice syrup, so I thought I’d give this one a try!
★★★★★
Madeline says
Thanks Sandra!
Lindsay says
Making this for my coworkers 🙂 we love your recipes!!
Madeline says
so happy to hear that! thank you!!
Allison says
Ok this syrup is so legit. It’s better than the Starbucks gingerbread syrup was! Highly recommend!
★★★★★
Robin says
Delicious!! Any suggestions as to how much fresh ginger to use in place of dried?
★★★★
Madeline says
Hi! I really think fresh ginger will result in a weird texture in the syrup. I do not recommend it.
Harmonie says
This sounds amazing! Is there any way to make this with cow milk instead?
Madeline says
I’ve never tried it but I worry it would not work properly! If you’re willing to try without getting upset that it doesn’t work than go for it, but I would stick to the recipe
Cindy says
Hi Madeline! I have a question. If you used sweetened condensed mild instead of coconut milk, do you think you could prepare it like your salted caramel latte syrup? Where you caramelize the sugar, add water, add the SCM, then the spices? Thank you!
Madeline says
Hi Cindy! If you use Sweetened condensed milk, I would recommend still following the directions for the Gingerbread Latte Syrup as I have not tested another method yet. 🙂
Christa Moore says
Made this last night and my syrup got really really thick almost like soft caramel. Can you tell me what went wrong?
Madeline says
Hi Christa! Did you use light coconut milk? If you used any coconut milk other than light, it will result in a thicker syrup. Otherwise, it is possible that maybe it got over boiled. Let me know if you have any other questions!
katherine M biles says
I made the Gingerbread Latte switched it up a little i used sweetened condensed leche it was AWESOME thank You so much..
Madeline says
Yay! Thanks, Katherine!
Lydia says
My syrup separated after sitting in the fridge. Is that normal?
Madeline says
Hm, this should not happen! Did you use any ingredient subs? I would recommend rewarming and whisking thoroughly.
renee says
If I used evaporated milk, would I be able to package this for gifting?
Madeline says
Coconut milk will definitely yield the best taste. I really only recommend changing the recipe if allergic to coconut. If you give as a gift, I would recommend writing a tag “please refrigerate me”.