A gingerbread latte is espresso combined with steamed milk and gingerbread-spiced syrup — made from ground ginger, cinnamon, cloves, nutmeg, and brown sugar — topped with whipped cream and a light dusting of spice.

It tastes like liquid gingerbread: warm, slightly spicy, and deeply aromatic. Unlike the pumpkin spice latte (which peaks in fall), gingerbread lattes appear on menus primarily in late November through December. But the homemade version is excellent year-round.

Homemade Gingerbread Syrup

The key to a great gingerbread latte is the syrup. Store-bought gingerbread syrups (Monin, Torani) work in a pinch, but homemade gives you control over spice intensity and avoids artificial flavor notes.

Gingerbread Syrup Ingredients

  • 1 cup water
  • 1 cup dark brown sugar (packed)
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp vanilla extract
  • Pinch of black pepper (optional — intensifies ginger heat)

Gingerbread Syrup Instructions

  1. Combine water and brown sugar in a small saucepan over medium heat
  2. Stir until sugar fully dissolves (about 2 minutes)
  3. Add ginger, cinnamon, cloves, and nutmeg
  4. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally
  5. Remove from heat, stir in vanilla extract
  6. Let cool for 10 minutes, then strain through a fine-mesh sieve or cheesecloth
  7. Transfer to a sealed jar — keeps refrigerated for up to 3 weeks

Yield: About 1 cup (16 tablespoons). Each latte uses 1.5–2 tablespoons, so this makes approximately 8–10 lattes.

Spice balance tip: Ground ginger is the dominant note; cloves provide the warm, slightly pungent backbone. If you want a spicier, more intense syrup, add an extra ½ tsp of ginger. For a milder version, reduce to 1 tsp ginger and skip the black pepper.

How to Make a Gingerbread Latte

Makes 1 latte (12 oz)

Ingredients

  • 2 shots espresso (2 oz / 60ml)
  • 6–8 oz whole milk
  • 1.5–2 tbsp gingerbread syrup
  • Whipped cream (optional, but traditional)
  • Ground cinnamon or nutmeg for garnish

Steps

  1. Pull 2 espresso shots directly into a preheated 12 oz mug
  2. Add gingerbread syrup and stir into the espresso until fully combined
  3. Steam milk to 145–155°F until silky and smooth
  4. Pour steamed milk over the espresso-syrup mixture
  5. Top with whipped cream if using, and dust with cinnamon or nutmeg

The syrup incorporates better when added directly to the hot espresso before the milk — the heat helps it blend instantly. Stir for a few seconds to ensure even distribution.

Iced Gingerbread Latte

An iced version works particularly well if you enjoy the flavor but not the warmth:

  1. Add 2 tbsp gingerbread syrup to the bottom of a 16 oz glass
  2. Pull 2 espresso shots and pour directly over the syrup — stir
  3. Fill the glass with ice
  4. Top with 8–10 oz cold milk (oat milk works especially well)
  5. Stir gently and serve — top with cinnamon if desired

Cold brew variation: Use 4 oz of cold brew concentrate instead of espresso. The slower-extracted cold brew softens the spice edges for a mellower, less sharp result.

Variations

Gingerbread Oat Milk Latte Oat milk’s natural sweetness complements the brown sugar base in the gingerbread syrup particularly well. Use a barista oat milk like Oatly Barista or Califia Farms for better frothing.

Gingerbread Dirty Chai Brew a strong chai concentrate (or use a chai bag), combine with 1 shot of espresso and 1 tbsp gingerbread syrup. The ginger in the syrup reinforces the chai spices. Layer with steamed milk.

Gingerbread Cortado Use only 1 tbsp syrup and pair with 2 ristretto shots topped with 2 oz of steamed milk. A more intense, less sweet version for espresso drinkers who find the standard latte too mild.

Gingerbread Breve Use half-and-half instead of whole milk for an ultra-rich, decadent version. The higher fat content softens the spice edges and makes the drink rounder.

Starbucks Gingerbread Latte

Starbucks discontinued the Gingerbread Latte from its US permanent menu in 2019, replacing it with the Toasted White Chocolate Mocha and Holiday Spice Flat White for the holiday season. It remains available in some international markets (Canada, UK, parts of Europe) seasonally.

The Starbucks version used gingerbread sauce (not syrup) with gingerbread-flavored whipped cream and caramel sauce drizzle. The homemade version above is closer to a from-scratch equivalent. For the Starbucks profile: use 3 tablespoons of store-bought Torani Gingerbread Syrup and top with Reddi-wip original.

Does Dunkin’ have a gingerbread latte? Dunkin’ has offered seasonal gingerbread flavored lattes in the past, typically as a limited holiday item from late November through December. Availability varies by year — check the seasonal menu closer to the holiday season.

Frequently Asked Questions

What is in a gingerbread latte? A gingerbread latte contains espresso, steamed milk, and gingerbread syrup (made from brown sugar, ground ginger, cinnamon, cloves, and nutmeg). It is typically topped with whipped cream and a dusting of cinnamon or gingerbread crumbs. The spice profile — dominated by ginger and cinnamon — gives it the distinctive “gingerbread cookie” flavor.

How do I make a gingerbread latte? Make the gingerbread syrup first (brown sugar + water + ginger + cinnamon + cloves + nutmeg, simmered and strained). Pull 2 espresso shots into a mug, stir in 1.5–2 tablespoons of the syrup, then pour over steamed milk. Top with whipped cream and cinnamon. The full recipe is above — the syrup keeps for 3 weeks in the fridge and makes 8–10 lattes.

Does Starbucks have a gingerbread latte? Starbucks removed the Gingerbread Latte from its US menu in 2019. It is still available in some international markets seasonally. If you want the Starbucks gingerbread flavor in the US, you can ask a barista to add gingerbread-flavored syrup (when in stock) to a standard latte, or use the homemade recipe above for a from-scratch version.

Can I make a gingerbread latte without espresso? Yes. Brew a very strong cup of drip coffee (2 tablespoons of ground coffee per 4 oz of water) or use instant espresso (2 tsp dissolved in 2 oz of hot water). The flavor will be slightly less intense than with a real espresso shot, but the gingerbread syrup provides enough flavor to make up for it. You can also make a caffeine-free version using a rooibos or chamomile tea base.