This Gingerbread Eggnog Latte is like wrapping your hands around a warm mug of holiday cheer. It’s cozy, spiced just right, and has that little café-style flair that makes even Tuesday mornings feel magical. Trust me—once you sip that creamy eggnog swirled with molasses-rich gingerbread syrup and bold espresso, you’ll wonder how you ever started your holiday season without it.
Why You’ll Love This Recipe
This one’s a family favorite in our house—part beverage, part dessert, and totally comforting. When the holiday rush hits, I still want a festive pick-me-up, and this latte delivers every time. Bonus points: your kitchen will smell like the North Pole while you make it.
- Super festive: It’s basically Christmas in a cup.
- Easy to prep ahead: The syrup lasts all week for quick lattes anytime.
- Customizable: Dairy-free? No problem. Like it stronger? Add more espresso.
- So cozy: Think comfy PJs and twinkle lights level cozy.
Ingredients Breakdown
Essentials
- 1/2 cup water
- 1/2 cup light or dark brown sugar
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 shots (about 60 ml each) espresso or 1 cup strong brewed coffee
- 1 cup eggnog (dairy or non-dairy)
- 1/2 cup milk (dairy or non-dairy)
Pro Tips
- Use dark molasses for a deeper flavor, or light for a milder touch.
- Store-bought pasteurized eggnog works perfectly (and saves time!).
- Try oat milk for extra creaminess—it froths beautifully!
- Spices can be increased slightly for a bolder gingerbread flavor.
Step-by-Step Instructions
- Make the syrup: In a small saucepan, combine water, brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, vanilla, and salt. Bring to a simmer, stirring frequently. Simmer gently for 4–5 minutes, then remove from heat and let cool. Strain if you’d like a smoother texture. Store in the fridge.
- Brew your espresso: Make two shots of espresso or brew a strong cup of coffee. Keep warm.
- Prepare the dairy mix: In a small saucepan, gently heat the eggnog and milk together until just steaming—don’t let it boil. Froth if desired using a frother or whisk briskly.
- Assemble your latte: Divide the hot espresso into two mugs. Add 1–2 tablespoons of gingerbread syrup to each, stir to combine, then top with the hot eggnog-milk mixture.
- Garnish and serve: Spoon on frothed milk, top with whipped cream, a pinch of cinnamon or nutmeg, and crumbled gingerbread cookies if you’re feeling fancy!
Chef’s Tips and Tricks
- Don’t boil the eggnog—it can curdle or lose its silky texture.
- Start with less syrup and taste—everyone’s sweetness level is different.
- Double the gingerbread syrup if you want to be ready for guests or weekday upgrades.
- Warm your mugs first—it helps the latte stay hot longer (especially on chilly mornings).
Recipe Variations and Serving Suggestions
- Iced Version: Chill the coffee and dairy mix, shake it with the syrup, and pour over ice.
- Kid-Friendly Twist: Skip the coffee and make a gingerbread eggnog steamer.
- Spicy Upgrade: A pinch of freshly grated ginger adds a fiery kick!
- Holiday Bar: Set out the syrup, eggnog, and espresso with toppings for a DIY gingerbread latte bar at your party.
FAQs
Can I use store-bought eggnog?
Yes—store-bought eggnog is great here. Just make sure it’s pasteurized if you’re not cooking it fully. You can use dairy or plant-based versions!
What if I don’t have an espresso maker?
Strong brewed coffee works just fine! Use a French press, moka pot, or even instant espresso to get that bold flavor.
How long does the gingerbread syrup last?
Stored in a sealed jar in the fridge, it’ll stay fresh for up to one week. You can also freeze it in small batches if you’re thinking long term.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 shots espresso or 1 cup strong coffee
- 1 cup eggnog
- 1/2 cup milk
Instructions:
- Make the gingerbread syrup by simmering water, sugar, molasses, spices, salt, and vanilla until thickened.
- Prepare espresso or coffee and keep warm.
- Warm the eggnog and milk together. Froth if desired.
- Combine espresso, syrup, and eggnog mix in mugs. Garnish and enjoy!
Nutrition: 210 calories per serving
Happy sipping! If you make this Gingerbread Eggnog Latte, I’d love to hear how it turned out—leave a comment below or tag @thekitchensaid on Instagram. And don’t forget to share it with a fellow latte lover who needs a little holiday joy!
