Disappointed that Starbucks isn't re-releasing the gingerbread latte in the US this year? No worries; you can make a delicious copycat version at home with simple ingredients. You'll even learn how to make your own gingerbread syrup to make this latte even more tempting.
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Wonder what's in a Starbucks gingerbread latte? The Starbucks website gives the ingredients as milk, brewed espresso, gingerbread syrup, whipped cream, vanilla syrup, and nutmeg.
- Syrup: I made my own instead of buying the Starbucks or Torani versions, as those have mixed reviews online. Making your own tastes SO good and is really easy to do.
- Espresso: Be sure to make your own espresso or strong coffee fresh.
- Milk: I recommend using whole milk for the creamiest taste, but feel free to substitute a plant-based barista milk blend for a non-dairy option.
- Vanilla Syrup: Since I don't have vanilla syrup at home, I substituted with a ¼ teaspoon of vanilla extract. This saves on calories, too.
- Whipped Cream: I omitted this from my recipe, as I thought the latte looked pretty without it, but feel free to add some if you'd like.
- Nutmeg: This is the final garnish on top of the latte. Don't skip this, as it makes the latte look even prettier and adds to the spiced taste. I like to freshly grate my own nutmeg with a microplane (affiliate) and whole nutmegs. So good!
How to Make
- Let's start by making the gingerbread syrup! Whisk the water, sugar, and spices together until the sugar has dissolved. Add the cinnamon sticks after the sugar has dissolved.
2. Bring the syrup to a boil, then turn it down to low heat and simmer uncovered for about 20 minutes. The syrup should have a maple syrup-like consistency and should have a noticeable spicy flavor.
3. Pour the syrup through a strainer to remove the whole spices, then pour the syrup in a jar and refrigerate for up to 2 weeks.
4. Stir together 2 tablespoons espresso, 3 tablespoons syrup, and ¼ teaspoon vanilla extract.
5. Steam the milk until it reaches 140°F (microwaving it in a glass jar for 40 seconds on 100% power is perfect). Froth with a milk frother, or tightly screw a lid onto the jar and shake vigorously.
6. Pour the frothed milk into the espresso mixture and sprinkle some grated nutmeg on top. Enjoy right away!
Unfortunately, the last time it was available in the United States was in November 2018, so it's not available in 2021. In November 2020, the drink will be served in Canada during the Christmas season. However, with this easy copycat recipe, you'll be able to make your own awesome Starbucks latte at home! No more waiting in lines and paying the high prices.
Get a grande cinnamon dolce latte, and ask for two pumps of white mocha syrup and one pump of chai tea concentrate. Then, ask the barista to add some nutmeg. That's the closest you'll get to ordering a gingerbread latte at Starbucks.
Starbucks lists the ingredients of the gingerbread latte as follows: milk, brewed espresso, gingerbread syrup, whipped cream, vanilla syrup, and nutmeg.
Yes, Starbucks used to sell gingerbread syrup, but unfortunately they don't anymore. However, you can order some online (affiliate) from Torani.
- Make your own gingerbread syrup instead of buying the Starbucks or Torani syrups; it will taste a lot better.
- Use freshly brewed coffee or espresso for the best flavor.
- Heat the milk to 140 F and use whole milk (or a plant-based barista blend) for the best froth.
- Don't have a milk frother? Use a French press or shake the milk in a mason jar instead.
- Serve this latte with gingerbread cookies, gingerbread cake, Jamaican ginger cake, or ontbijtkoek.
Other Copycat Starbucks Drinks You'll Love
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Copycat Starbucks Gingerbread Latte
For the Gingerbread Syrup
For the Gingerbread Latte
- 3 tablespoons gingerbread syrup
- 2 tablespoons espresso, 1 shot
- ¼ teaspoon vanilla extract
- ⅓ cup whole milk, steamed
- Ground nutmeg, for garnish
Making the Syrup
- Pour all of the syrup ingredients except for the cinnamon sticks into a 2-quart, heavy-bottomed saucepan and set over medium-high heat. Stir until the sugar has completely dissolved, then add the cinnamon sticks.
- Bring the syrup to a boil, then turn the heat to low and simmer uncovered for about 20 minutes, or until the syrup has thickened to a maple-syrup like consistency and has a spicy flavor.
- Remove from the heat and pour through a sieve to strain out the whole spices. Pour into a glass jar, let cool to room temperature, then seal tightly and refrigerate for up to 2 weeks. You should have around 2 cups of syrup.
Making the Latte
- Pour the espresso, gingerbread syrup, and vanilla extract into an 8-ounce glass mug. Stir until well combined.
- Steam the milk in the microwave or in a saucepan, then froth the milk with a frother until thickened and doubled in volume. Pour the frothed milk into the coffee mixture.
- Sprinkle freshly grated nutmeg on top and enjoy immediately.
- Want a fancy syrup pump like they have at Starbucks? These syrup pumps screw onto a standard mason jar.
- If you're serious about crafting lattes at home, I recommend that you purchase a good-quality milk frother, as they are easy to use and quite affordable. However, if you don't own one, froth the milk by plunging a French press up and down or shake the milk vigorously inside of a mason jar.
- For the best-tasting espresso, choose beans that have been roasted within the past month, and grind just before brewing. My favorite grocery store whole bean coffee for espresso is Starbucks Italian roast.
- Serve this latte with homemade gingerbread cookies, gingerbread cake, or Dutch ontbijtkoek for a truly delightful experience.
This post was originally published on November 13, 2020, but was republished on November 20, 2021 with reformatted content and new FAQs.