After a long and stressful week, I walked to work on Friday just wanting the day to pass quickly and smoothly. Around 10 am or so I went downstairs with a friend to grab Starbucks. I walked in to the baristas singing and dancing to Britney’s ‘Hit Me Baby One More Time’ and a chalkboard that said Gingerbread Lattes were back. I was into it. The singing. The dancing. The chalkboard. Soooo into it!
I ordered a Gingerbread Latte (obvi) and immediately texted Kara to tell her it was finally time to do a DIY Gingerbread Latte for our blog. We had been waiting for this season ever since we made our DIY Pumpkin Spice Latte last month. And the next day it was on our agenda.
When we were making our Gingerbread Latte it seemed like our coffee was taking FOREVER to brew. I don’t know if it was because I was so anxious to try a DIY Gingerbread Latte or…user error on the coffee maker. Either way, as soon as the coffee was brewed the recipe came together in minutes and now I have a jar for more lattes this week.
I’m in love! Our DIY Gingerbread Latte was delicious!!
Note: The original recipe suggested a sprinkle of ground cloves for garnish on top. That is how we pictured our Gingerbread Latte, however, I will not add to my future gingerbread lattes because I thought it was too strong. So…although we have ground cloves pictured, it is not included in the recipe below.
- 1 cup milk
- 1 cup strong coffee
- 1/2 tbsp sugar
- 1 tbsp gingerbread syrup
For the Gingerbread Syrup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- While coffee is brewing, make the gingerbread syrup. In a jar, combine molasses, brown sugar, baking soda, ground ginger, and ground cinnamon until well incorporated. Set aside. You can store mixture in a jar in the refrigerator for 2-3 weeks.
- Pour milk into a mason jar, filling no more than halfway. Secure the lid tightly and shake for 30 seconds. Remove the lid from the jar and microwave on high for 30 seconds.
- In a mug, add gingerbread syrup and sugar. Pour coffee on top and stir until the gingerbread syrup dissolves. Hold back the milk froth with a spoon and pour in the steamed milk and finally let the froth fall on top.