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Iced Gingerbread Latte

Name: Iced Gingerbread Latte
Prep time: 5 min
Total time: 5 min
Yield: 1 latte
Ingredients: Ice; 1–2 tbsp homemade gingerbread syrup; 100ml milk (¼ cup + 3 tbsp); 1 double shot of espresso (or 2 tsp instant coffee mixed with 40ml / 2 tbsp + 2 tsp hot water); 1 tsp brown sugar, optional; 50ml heavy cream, cold (3 tbsp + 1 tsp); 10ml milk (2 tsp); 10g powdered sugar (1 tbsp + 1 tsp); 2 tbsp homemade gingerbread syrup; Ground cinnamon, for dusting

This iced gingerbread latte is made with homemade gingerbread syrup poured over ice, milk and a double shot of espresso, then finished with a sweet gingerbread cold foam and a dusting of cinnamon. The recipe makes one latte.

5 min prep
5 min total
1 latte serves

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An iced gingerbread latte topped with a thick gingerbread cold foam and a dusting of cinnamon.

A hand holding an iced gingerbread latte, with a frothy coffee layer swirling into the milk.

Espresso, milk and homemade gingerbread syrup over ice, finished with a gingerbread cold foam and a dusting of cinnamon.

A Note From My Kitchen

This latte is the reason I made my gingerbread syrup in the first place. I drink iced coffee all year round, even in winter, and once the holidays get close, I want it to taste like gingerbread.

The syrup is strongly spiced, so if it’s your first time making this, start with 1 tablespoon in the glass. The cold foam is made with the syrup too, so there’s plenty of gingerbread flavor on top.

For the latte in these photos, I frothed instant coffee with hot water and brown sugar, which gives the coffee layer its light, foamy look. A double shot of espresso works just as well.

What Is a Gingerbread Latte?

A gingerbread latte is espresso and milk flavored with gingerbread spices: molasses, ginger, cinnamon and a little clove. It’s a classic holiday coffee drink.

This iced version layers my homemade gingerbread syrup, milk and coffee over ice, then finishes it with a gingerbread cold foam and a light dusting of cinnamon. The recipe makes one latte.

Why You’ll Love This Recipe

Gingerbread in every layer. The syrup flavors both the latte and the cold foam, so you taste it from the first sip to the last.
Ready in about 5 minutes. With a jar of syrup in the fridge, it’s quick to put together.
Easy to adjust. Use espresso or instant coffee, and as much syrup as you like.
Made for one. The recipe makes a single latte, and it’s easy to double if you’re making two.

What Does It Taste Like?

It tastes like a gingerbread cookie in an iced coffee. The espresso and milk soften the syrup’s spices into a warm, sweet flavor, with molasses and a gentle heat from the ginger.

The cold foam is the sweetest, creamiest part. It slowly sinks into the latte as you drink, and the cinnamon on top is the first thing you smell.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Latte

Gingerbread syrup – my homemade gingerbread syrup, made with molasses, fresh ginger and warm spices. It goes in both the latte and the cold foam.
Ice – plenty of it, to keep the latte cold.
Milk – how much you need depends on the size of your glass, so add a little more or less.
Espresso – a double shot stands up to the spiced syrup and sweet foam. Instant coffee works well too.
Brown sugar – optional, for a slightly sweeter coffee.

For the Gingerbread Cold Foam

Heavy cream – gives the foam its body. Use it straight from the fridge.
Milk – a small splash loosens the cream so the foam pours instead of setting like whipped cream.
Powdered sugar – sweetens the foam and dissolves straight into the cold cream, so it stays smooth.
Gingerbread syrup – flavors the foam, so the gingerbread comes through on top as well as in the latte.
Ground cinnamon – a light dusting over the foam to finish.

Equipment You’ll Need

You’ll need an 11oz (325ml) glass, an espresso machine (or a kettle for instant coffee), a small cup for the espresso, a small bowl, and a whisk, handheld milk frother or electric hand mixer for the cold foam. For a single latte, a whisk or frother is easiest to control.

How to Make an Iced Gingerbread Latte

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Make the Gingerbread Syrup

Make a batch of my gingerbread syrup first. It keeps in the fridge for up to 2 weeks, so one jar will see you through several lattes.

Homemade gingerbread syrup steeping in a pan with pieces of fresh ginger.

Dark homemade gingerbread syrup in a glass jar with a wooden spoon.

2. Add the Ice and Syrup

Fill the glass with ice, then pour the gingerbread syrup over it.

A glass filled with ice on a gingham coaster.

Gingerbread syrup poured over the ice, pooling at the bottom of the glass.

3. Add the Milk and Espresso

Pour in the milk, leaving some room at the top for the espresso and cold foam.

Brew a double shot of espresso and stir in the brown sugar, if using. For instant coffee, froth it with the hot water and brown sugar until foamy. Pour the coffee over the milk.

Milk poured over the ice and gingerbread syrup.

Frothy whipped coffee poured over the milk, swirling down into the iced latte.

4. Whip the Gingerbread Cold Foam

Add the heavy cream, milk, powdered sugar and gingerbread syrup to a small bowl. Whip until it thickens but is still pourable.

Keep an eye on it, as it thickens quickly. You want it thick enough to float on the latte, but still loose enough to pour slowly from the bowl.

5. Dust With Cinnamon and Serve

Pour the cold foam over the latte, dust it lightly with ground cinnamon, and serve right away.

A thick layer of gingerbread cold foam on top of the iced latte.

Ground cinnamon dusted over the gingerbread cold foam on the finished iced latte.

Tips for the Best Gingerbread Latte

Start with 1 tablespoon of syrup. It’s strongly spiced, and the cold foam adds more gingerbread flavor on top. Use 2 if you like it sweeter.
Shake the syrup before using it. The ground spices settle at the bottom of the jar.
Use the cream straight from the fridge. Cold cream thickens faster and holds its texture longer once it’s on the drink.
Stop whipping as soon as the foam thickens. It goes from pourable to stiff quickly. If you go a little too far, whisk in a splash of milk to loosen it again.
Adjust the milk to your glass. The recipe card amount is for an 11oz (325ml) glass.

Make Ahead and Storage

Syrup: the gingerbread syrup keeps in a clean jar with a lid in the fridge for up to 2 weeks. Shake or stir it before using.

Latte: this is best served right away, before the ice melts and the cold foam sinks in.

Frequently Asked Questions

Can I Use Instant Coffee?

Yes, it’s what I used for the latte in the photos. Froth it with the hot water and brown sugar until foamy, then pour it over the milk in place of the espresso.

Can I Mix the Syrup Into the Espresso Instead?

Yes. Stir the syrup into the hot espresso, then pour it over the ice and milk. It works just as well.

How Many Lattes Does One Batch of Syrup Make?

One batch of my gingerbread syrup makes enough for about 3 lattes.

Can I Make Two Lattes?

Yes, just double everything and split it between two glasses. An electric hand mixer is handy for the larger batch of cold foam.

How Can I Make It Less Sweet?

Use 1 tablespoon of syrup in the glass and skip the brown sugar in the espresso. The cold foam adds plenty of sweetness on top.

More Café-Style Drinks

If you love a dessert-inspired iced coffee, try my iced cookie butter latte with a Biscoff cold foam, or my tiramisu latte with a mascarpone cream topping.

And if you’re baking for the holidays, my gingerbread cheesecake cookies and chubby gingerbread men cookies go perfectly with a gingerbread latte.

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