There’s something about a Starbucks Gingerbread Latte that feels like walking through a holiday market with your hands wrapped around a warm cup, the air scented with cinnamon and cold pine. I remember getting one the first December I spent away from home, homesick and missing the noise of my mum baking cookies in the kitchen. That first sip brought me right back, ginger, molasses, a whisper of nutmeg. It felt like I was holding a hug.
This copycat version brings that same comfort into your kitchen. Whether you’re craving cozy vibes in October or want a nostalgic sip in July, this homemade Gingerbread Latte is sweet, spiced, and rich, with just the right warmth to make you pause and close your eyes.
It’s the perfect balance of ginger snap and creamy espresso, finished with a whisper of cinnamon on top. You can serve it hot, iced, or dressed up with whipped cream like Starbucks does in the UK. And yes, it tastes like the real thing. Maybe even better.
Table of Contents
How to Make the Copycat Starbucks Gingerbread Latte
Start with a quick homemade syrup that captures the warm, spiced heart of the drink, ginger, molasses, brown sugar. Then blend it with strong espresso and steamed milk for a cozy, creamy treat. Finish with a dusting of cinnamon or a swirl of whipped cream if you’re feeling festive.
Nutrition facts (per 16 oz serving)
- Calories: 270
- Total Fat: 7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 39 g
- Sugar: 32 g
- Protein: 9 g
Ingredients (for 1 grande 16 oz latte)
Prep Time: 10 minutes (includes syrup)
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1
For the Gingerbread Syrup (makes ~1¼ cups, enough for 8–10 lattes)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup water
- 2 tablespoons molasses
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Pinch of ground clove (optional)
- Pinch of salt
For the Latte
- 2 shots espresso (about 60 ml)
- 1 cup milk (2% or oat milk preferred), steamed
- 2½ to 3 tablespoons gingerbread syrup (to taste)
- Whipped cream (optional)
- Cinnamon or nutmeg for topping
Tools You’ll Need
- Small saucepan
- Whisk or spoon
- Espresso machine or strong coffee brewer
- Milk frother, steamer, or small pot
- Measuring cups and spoons
- Mug (16 oz)
- Spoon or piping bag for whipped cream
Instructions
1. Make the Gingerbread Syrup (5–7 min)
In a small saucepan, combine water, both sugars, and molasses. Warm over medium heat, stirring gently until dissolved and just simmering. Add ginger, cinnamon, and optional spices. Simmer 2–3 minutes until slightly thickened. Remove from heat, stir in a pinch of salt. Let cool. Store extra in the fridge.
2. Pull your espresso (2 min)
Brew 2 strong shots of espresso into a 16 oz mug. If you don’t have espresso, use ¼ cup of very strong brewed coffee instead.
3. Steam the milk (2 min)
Froth your milk using a steam wand, electric frother, or stovetop until hot and slightly foamy. For hot drinks, aim for 150°F (65°C).
4. Assemble the latte (1 min)
Stir the gingerbread syrup into your espresso. Pour in steamed milk, holding back the foam with a spoon, then spoon it on top.
5. Garnish and serve (1 min)
Dust the top with cinnamon or nutmeg. Add whipped cream if you want the full Starbucks UK holiday experience.
Tips
- Don’t skip the molasses. It gives that deep, rich bakery flavor that makes gingerbread, well, gingerbread.
- Adjust the spice to your liking. Want more zing? Add a little extra ginger to your syrup.
- Make-ahead magic. You can keep the syrup in the fridge for up to 2 weeks, it’s also amazing over pancakes or stirred into oatmeal.
- Use barista oat milk for the closest Starbucks foam texture if going dairy-free.
- Make it iced. Just shake espresso and syrup over ice, add cold milk, and enjoy.
What to Serve With
Sweet companions
- Gingerbread cookies – Naturally. Especially those with crisp edges and soft centers. Dunking is encouraged.
- Lemon loaf or lemon muffins – A bright, zesty pairing that balances the spice and adds a citrusy lift.
- Buttery scones with jam – Warm scones (especially cranberry or fig) make this latte feel like a cozy afternoon tea.
Savory contrasts
- Bacon, egg, and cheese breakfast sandwich – The salty, rich bite of egg and cheddar complements the sweetness of the latte perfectly. It’s like a complete December morning.
- Ham and swiss croissant – Buttery layers, melty cheese, and a gentle saltiness make this an ideal cozy breakfast.
- Everything bagel with cream cheese – Because a hint of garlic and onion next to a gingerbread latte just works. It’s the yin to the latte’s sweet yang.
Cozy add-ons
- Toasted nuts – A little bowl of spiced almonds or candied pecans on the side adds crunch and festive flair.
- Dark chocolate squares – Just one or two. The bitterness pairs well with the sweet, spiced latte and gives it a slightly indulgent edge.
Variations
Iced Gingerbread Latte
Use cooled espresso, cold milk, and shake or stir with syrup over ice. Top with cold foam and cinnamon dust if you’re feeling fancy.
Dairy-Free Gingerbread Latte
Swap in oat milk or almond milk and top with coconut whipped cream. Use vegan-friendly brown sugar and molasses if needed.
Gingerbread Chai Latte
Mix your gingerbread syrup with strong chai concentrate in place of espresso. Steamed milk on top. This one tastes like holiday spice wrapped in a blanket.
Maple Gingerbread Latte
Add ½ tablespoon maple syrup with the gingerbread syrup for a twist that’s more New England cabin than Christmas market.
Boozy Gingerbread Latte
Add a splash (1 oz) of bourbon, spiced rum, or Bailey’s to turn this into a fireside evening drink. Not for work mornings, though. Unless it’s one of those days.
Ingredient Substitutes
Milk
Original: 2% milk
Substitutes: Oat milk (barista-style), almond milk, whole milk, soy milk
Molasses
Original: Unsulphured molasses
Substitutes: Dark brown sugar (use more), maple syrup (milder), treacle (richer)
Brown sugar
Original: Light brown sugar
Substitutes: Dark brown sugar (stronger flavor), coconut sugar (earthy), maple sugar (delicate)
Espresso
Original: 2 shots espresso
Substitutes: ¼ cup strong brewed coffee, instant espresso powder dissolved in hot water
Gingerbread syrup
Original: Homemade
Substitutes: Starbucks gingerbread syrup (if you find it online), Torani gingerbread syrup, or blend maple + cinnamon + ginger
Cinnamon
Original: Ground cinnamon
Substitutes: Nutmeg, pumpkin pie spice, or leave it off for a cleaner flavor
Whipped cream
Original: Optional topping
Substitutes: Coconut whipped cream, vegan whipped topping, or skip it entirely for a lighter drink
Honest Review
After a few cozy mornings of testing (and a few syrup tweaks), this copycat Starbucks Gingerbread Latte really nails the vibe. The syrup has that deep molasses warmth and enough ginger to feel like a true gingerbread cookie in a cup. Texture-wise, it’s silky, sweet, and steams up just like the real thing, especially if you’re using 2% or oat milk. That first sip? It honestly brought back memories of sipping the original in a red holiday cup, boots wet from snow.
Is it exactly like Starbucks? Almost. The homemade syrup’s a touch fresher, and the spices feel more real somehow, like you grated them yourself (even if you didn’t). The Starbucks version might have some extra emulsifiers or flavor “stabilizers” that give it that super-slick body, but flavor-wise, this hits all the same notes.
Would I make it again? 100%. Especially on chilly mornings or when the holiday blues sneak in early. It’s a little cup of comfort that feels homemade in the best way, and it’s way cheaper than queueing at Starbucks just to find out they’ve sold out by noon.
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup water
- 2 tablespoons molasses
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Pinch of ground clove (optional)
- Pinch of salt
- 2 shots espresso (about 60 ml)
- 1 cup milk (2% or oat milk preferred), steamed
- 2½ to 3 tablespoons gingerbread syrup (to taste)
- Whipped cream (optional)
- Cinnamon or nutmeg for topping
Instructions
In a small saucepan, combine water, brown and white sugar, and molasses. Warm it over medium heat, stirring until the sugars dissolve and the mixture just begins to simmer. Add ground ginger, cinnamon, and any other spices you like, then let it bubble gently for two to three minutes until it thickens slightly. Remove from heat, stir in a pinch of salt, and let it cool. Store any leftover syrup in the fridge.
Brew two strong shots of espresso directly into a 16-ounce mug. If you don’t have espresso, use a quarter cup of strong brewed coffee instead. Froth your milk using a steam wand, frother, or stovetop method until it’s hot and lightly foamy, around 150°F or 65°C.
Stir your homemade gingerbread syrup into the espresso, then pour in the steamed milk, holding back the foam with a spoon before spooning it gently on top. Finish with a dusting of cinnamon or nutmeg, and for a real Starbucks-style holiday touch, crown it with a swirl of whipped cream.
Notes
Calories: 270 Total Fat: 7 g Saturated Fat: 4.5 g Carbohydrates: 39 g Sugar: 32 g Protein: 9 g
