Gingerbread Iced Latte

If you’re craving holiday flavors in a refreshing (caffeinated!) package, this Gingerbread Iced Latte is for you! This creamy iced latte is spiced just like your favorite gingerbread cookies and topped with whipped cream for a holiday treat that will keep you going during this busy time of year.

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!

Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.

Water

Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.

Ginger – Go for dried/ground powdered ginger.

Cinnamon – Ground cinnamon.

Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

Gingerbread coffee syrup

Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.

Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!

Whipped cream – Store-bought or homemade whipped cream, whichever you like!

Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.

Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.

Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.

Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.

Add ice and stir.

Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.

Plop in a straw and enjoy!

Tips for Success

Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.

Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

1 cup granulated sugar1 cup water2 tablespoons dark molasses not blackstrap1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves

For the iced gingerbread latte:

2 shots espresso or 1/2 cup strong brewed coffee1-2 cups ice1 cup oat milk or milk of choice1-2 tablespoons gingerbread coffee syrup to taste

Topping

whipped creamground cinnamon

Instructions

Make the gingerbread coffee syrup

Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.

Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.

Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.

Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.

Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte.

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.