One of the things that I remember about my grandmother is that growing up she’d always eat ginger snaps. She’d have a box of them on the table by her armchair with a tall glass of water. I didn’t understand why she loved the taste of them so much, but when I tried one I finally understood. Ginger snaps and gingerbread are a nice sweet treat with a kick. You’ll be sitting there eating one or two and before you know it, you’ve eaten half the box!
When I began trying the gingerbread lattes at some local and chain coffee shops, it felt like nostalgia in a cup for me. The same sweet yet spicy flavor I loved when biting into a ginger snap was the same one I got each sip I took.
Now that we’re stream-rolling towards the holiday season, one of the recipes I knew I wanted to try to recreate was this one.
- Fresh ginger (you will probably only need a little less than half, depending on the size).
- Brown sugar
- Vanilla extract
- Your milk of choice (I used oat)
Making the Syrup First:
- Add 2 tablespoons of fresh ginger (with the skin off and diced, but you can also do about 2 quarter chunks) and 3/4 of a cup of water in a small pot. Boil until water is golden.
- If using crushed ginger, we recommend using these bags so that you can the flavor without the ginger.
- If not using crushed/minced ginger, you can cut about 2 quarter-sized pieces of ginger (with the skin off) to your pan and water. You may have to frequently stir so that it doesn’t burn.
- Mix 1 tbsp of cinnamon (or to taste, but I recommend you add a pretty significant amount), ginger water, 1 1/2 tsp of brown sugar, 2 drops of vanilla extract together in a small bowl until the water is darkened and well-mixed.
- Taste the mixture to determine if you need to add some more to get it to your liking.
Making the Latte:
- Brew the coffee of your choice.
- I recommend using an espresso-maker, but if you don’t have one, you can get a similar consistency by putting more coffee grounds than water in your pot. If using a coffee pod, you can use a stronger blend, but it’s not necessary.
- Once the coffee has finished brewing, gently pour into your coffee cup. I usually pour a little over halfway. Add your gingerbread syrup and stir it into the coffee.
- Froth your milk and gently add the frothed milk on top of your coffee.
- If using a handheld frother, I get some of the best results by adding the mixture to the microwave for around 15 seconds before using it.
- If no frother, feel free to reference our recommendation for how to add froth without using it!