A warm, creamy mocktail that brings the flavours of gingerbread into a cup. Perfect for cold days or as a festive alternative to the classic latte. The spice blend of cinnamon, cloves and ginger gives the drink a deep, spicy note, while the maple syrup provides a natural sweetness. Garnished with whipped cream and a sprinkle of gingerbread spice, it becomes a little feast for the senses – without alcohol but full of flavour.
And this is what you need for the Gingerbread Latte – alcohol-free
240 ml milk (3.5 % fat for best creaminess)
60 ml strong coffee (freshly brewed or espresso)
30 ml maple syrup (dark, grade B or C for a more intense flavour)
¼ tsp ground cinnamon
¼ tsp ground cloves (freshly ground, not from a jar)
¼ tsp ground ginger (or ½ tsp freshly grated ginger for more heat)
1 tbsp whipped cream (for garnish)
1 pinch of gingerbread spice (or homemade blend of cinnamon, cloves, cardamom and nutmeg)
This is what matters
The secret lies in the freshness of the spices. Ground cloves quickly lose their aroma – it’s better to grind them fresh just before mixing. If you prefer it spicier, replace the ground ginger with freshly grated ginger: simply peel a thumb-sized piece, grate finely and warm with the milk, then strain through a sieve. The maple syrup should be dark (grade B or C), as it has more caramel-like depth than light varieties. If you don’t have a milk frother, simply shake the milk vigorously in a sealed jar – this will create a similarly creamy texture.
Variations
- Gingerbread Chai Latte — Replace the coffee with 60 ml strong chai tea (freshly brewed with 1 tsp loose chai blend). The spices in the tea harmonise perfectly with the gingerbread flavours and make the mocktail even spicier.
- Coconut Gingerbread Latte — Replace half of the milk with 120 ml coconut milk (from a can, not light). This gives the drink a tropical note and makes it even creamier. Freshly grated nutmeg works especially well as a garnish here.
- Iced Gingerbread Latte — For a refreshing variation, chill the milk beforehand and serve the drink over ice cubes. Mix the whipped cream with a little gingerbread spice and use it as a topping – this way the flavour is distributed better.
Frequently asked questions
Can I replace the maple syrup with honey?
Yes, but honey has a different sweetness and a more dominant flavour. Use only 20 ml honey and stir it into the warm milk before adding the spices so that it dissolves well. Acacia honey is the best choice as it has a more neutral taste.
How can I make the mocktail vegan?
Replace the milk with a plant-based alternative such as oat or almond milk (unsweetened). The whipped cream can be replaced with whipped coconut cream – simply scoop out the solid layer from a chilled can of coconut milk and whisk stiffly with a little powdered sugar.
Why does my Gingerbread Latte taste bitter?
This could be due to overly strong coffee or old spices. Use freshly ground cloves and ginger, and don’t brew the coffee too strong. If the mocktail still tastes bitter, add 1 tsp vanilla syrup – this will round off the flavours.
Can I prepare the spices in advance?
Yes, you can prepare a larger batch of gingerbread spice blend: mix 4 tsp cinnamon, 1 tsp cloves, 1 tsp ginger, ½ tsp cardamom and ½ tsp nutmeg. The blend keeps in an airtight jar for about 3 months. Use ½ tsp of the blend per serving.
