Coffee at Home: My Recipe for a Iced Gingerbread Latte at Home

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.

Gingerbread Latte

INGREDIENTS:

• Fresh ginger (you will probably only need a little less than half, depending on the size).
• Brown sugar
• Vanilla extract
• Water
• Your milk of choice (I used oat)
• Cinnamon

STEPS:

Making the Syrup First:

1. 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.
   1. If using crushed ginger, we recommend using these bags so that you can the flavor without the ginger.
   2. 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.
2. 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.
3. Taste the mixture to determine if you need to add some more to get it to your liking.

Making the Latte:

1. Brew the coffee of your choice.
   1. 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.
2. 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.
3. Froth your milk and gently add the frothed milk on top of your coffee.
   1. 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.
   2. If no frother, feel free to reference our recommendation for how to add froth without using it!
4. Enjoy!