Gingerbread Latte Recipe | Dairy Farmers of Manitoba

Gingerbread Latté

Warm up on a cold winter day with a tasty gingerbread latté!



  • 2 cups (500 mL) water
  • 1 ½ cup (375 mL) sugar
  • 1 ½ tsp (12 mL) ground ginger
  • ½ tsp (2.5 mL) ground cinnamon
  • ½ tsp (2.5 mL) vanilla extract



  • 1 cup (250 mL) milk
  • ½ expresso *
  • ¼ cup (50 mL) Gingerbread Latté Syrup


Gingerbread Syrup:

1. In a medium saucepan combine water, sugar, ginger, cinnamon and vanilla. Choose a pot that holds twice the volume of the syrup mixture (at least 4 cups). If the pot is too small the mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered for 15 minutes. Remove the syrup from the heat and let cool.  Store syrup in a resalable container in the fridge (water bottles work well!).  Shake well before use.

Makes ~3.5 cups syrup

Gingerbread Latté:

1. Using a steamer, stove top, or microwave bring milk to a boil.  To a 2 cup (500 mL) mug, add hot milk, espresso, and gingerbread latte syrup.  Stir.  If desired, top with whipped cream and nutmeg.(or 1 ½ tsp (7 mL) of instant espresso powder in ½ cup (125 mL) boiling water)