DRINK RECIPES

Maple Gingerbread Syrup and Latte

Updated

A spiced maple gingerbread syrup made with ginger, cinnamon, allspice, cloves and molasses, plus an easy homemade gingerbread latte to stir it into. A cozy Christmas coffee drink.

Prep
5 min
Cook
15 min
Total
20 min
Yield
About 2/3 cup syrup (enough for about 7 lattes); latte serves 1
Illustration of Maple Gingerbread Syrup and Latte

This is a two-part recipe: a small batch of coffee syrup that tastes like gingerbread, and a simple latte to put it to work. Instead of plain sugar, the syrup is sweetened with pure maple syrup and a spoonful of molasses, simmered with ginger, cinnamon, allspice and cloves until slightly thickened.

A Christmas favorite from the KitchenSimplicity archive, the syrup is handy to keep in the fridge through the holiday season. Stir it into steamed milk and espresso for a gingerbread latte, or use it to flavor hot chocolate, mochas or iced coffee.

Tips

  • Store the syrup covered in the refrigerator for up to 2 weeks.
  • For a smoother syrup, strain it through a fine-mesh sieve lined with a coffee filter once it has cooled slightly.
  • Make an iced version by shaking the chilled syrup with cold milk and cooled espresso over ice.
  • A small jar of the syrup makes a thoughtful homemade holiday gift; add a tag with the latte instructions.

Maple Gingerbread Syrup and Latte

Prep
5 min
Cook
15 min
Total
20 min
Yield
About 2/3 cup syrup (enough for about 7 lattes); latte serves 1

Ingredients

  • For the maple gingerbread syrup:
  • 1/2 cup water
  • 1/2 cup pure maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses
  • For one gingerbread latte:
  • 1/2 cup milk or a dairy-free milk
  • 1 1/2 tablespoons maple gingerbread syrup, or to taste
  • 1/4 cup (2 fluid ounces) hot espresso or very strong brewed coffee
  • Whipped cream or coconut whipped cream, optional
  • Ground nutmeg, optional

Steps

  1. Make the syrup: whisk the water, maple syrup, ginger, cinnamon, allspice, cloves and molasses together in a small saucepan.
  2. Bring to a simmer over medium heat, then lower the heat and simmer gently for about 10 minutes, stirring occasionally, until the syrup has thickened slightly.
  3. Use the syrup warm, or let it cool and pour it into a clean jar with a lid. Refrigerate, and shake or stir before each use because the spices settle.
  4. Make the latte: combine the milk and 1 1/2 tablespoons syrup in a small saucepan and whisk over medium heat until hot and steaming, but not boiling. For extra foam, whisk vigorously or use a milk frother.
  5. Pour the espresso into a mug and top with the hot spiced milk.
  6. Serve right away as is, or finish with a swirl of whipped cream and a light dusting of nutmeg.

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