How to Make a Gingerbread Latte at Home

By Stone Street Coffee | Published: 2026-10-26

Category: How-to Guides

Learn how to make a cozy gingerbread latte at home using Stone Street Coffee's Ginger Bread flavored coffee. This easy recipe brings holiday cheer without the coffee shop wait.

Quick Answer

You can make a rich, spiced gingerbread latte at home in under 10 minutes using Stone Street Coffee's Ginger Bread flavored coffee, steamed milk, and a simple homemade gingerbread syrup.

Why Use a Flavored Coffee Base?

Using a pre-flavored coffee like Stone Street Coffee's Ginger Bread gives your latte a consistent, deep gingerbread taste without needing to add multiple spices to the brew. The blend of Caturra, Typica, and Bourbon beans from Colombia provides a balanced cup that pairs perfectly with the molasses and spice notes.

Choosing Your Milk and Sweetener

Whole milk creates the creamiest foam, but oat or almond milk work well for a dairy-free version. If you prefer a sweeter latte, add a tablespoon of brown sugar or maple syrup along with the gingerbread syrup. Adjust the sweetness to your taste.

Avoid using skim milk if you want a thick foam—it produces a thinner, less stable froth.

Step-by-Step Gingerbread Latte Recipe

Brew the Coffee Base: Brew 6-8 ounces (about ¾ cup) of strong Stone Street Coffee Ginger Bread using your preferred method—drip, French press, or espresso machine. For a more concentrated flavor, use a 1:12 coffee-to-water ratio. A common mistake is under-brewing: use slightly more coffee than usual to ensure the gingerbread flavor stands out against the milk.
Make the Gingerbread Syrup: In a small saucepan, combine ½ cup water, ½ cup brown sugar, 1 tablespoon molasses, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves. Simmer for 5 minutes, stirring until the sugar dissolves. Strain out any solids and let cool. Don't skip the straining—un-dissolved spice particles can make the latte gritty. This syrup keeps in the fridge for up to two weeks.
Steam or Froth the Milk: Heat ½ cup of milk (whole or your preferred alternative) until steaming but not boiling. Froth using a steam wand, handheld frother, or by shaking in a sealed jar. Aim for a thick, velvety microfoam. Overheating the milk will scald it and ruin the flavor. Keep the temperature below 150°F (65°C) for best results.
Assemble the Latte: Pour the brewed Ginger Bread coffee into a mug, then stir in 1-2 tablespoons of the gingerbread syrup (adjust to taste). Slowly pour the steamed milk over the back of a spoon to create layers. Top with the foam. Pour the milk gently to preserve the foam—a rushed pour will mix everything together and reduce the latte's signature layered look.
Garnish and Serve: Optional: Sprinkle a pinch of cinnamon or nutmeg on top, add a drizzle of caramel, or place a small gingerbread cookie on the rim. Serve immediately while hot. Garnishes are purely decorative—don't overdo them or they'll mask the coffee's natural gingerbread flavor.

Product Used in This Recipe

Ginger Bread: This holiday classic is inspired by rich gingerbread cookies featuring hints of sweet-and-savory spice and mouthwatering molasses. It combines Caturra, Typica, and Bourbon beans from Colombia. The pre-flavored beans eliminate the need to add gingerbread spices to your brew, saving time while delivering a consistent, holiday-inspired flavor in every sip.
Ginger Bread