This post may contain affiliate links, please see our privacy policy for details.
Tis’ the season for all things sweet! This easy homemade Vanilla Gingerbread Latte is the sweetest mug to cozy up to. Steamed milk, with sweet molasses, hints of real vanilla, ginger, cinnamon, and a couple shots of espresso. This latte is creamy, rich, just perfectly sweet, and best enjoyed with a dollop of whipped cream and a sprinkling of salted caramel brûlée candy. Perfect for sipping on while opening gifts on Christmas morning…or watching your favorite holiday movie.
This post is sponsored by Breville.
We’re getting so close to Christmas! Yes, we all know how excited I get this time of year. So you can guess just how thrilled I am to partner with one of my favorite brands, Breville. I’m sure you’ve all heard me go on about just how much I love my Breville espresso machine. So when I had the opportunity to receive the new (and gorgeous) Red Velvet Cake collection, I was of course on board.
The line is so visually stunning…and obviously fun for the holidays…but it’s equally beautiful all year round.
Since I now have the new Red Velvet Barista Pro, I really wanted to create an espresso-based drink for the holidays. Since I’ve already shared an espresso martini this season, I thought I’d do something warm and cozy for Christmas Eve and/or Christmas morning. Enter his Vanilla Gingerbread Latte which checks all those boxes. Fun fact, Christmas Eve is my favorite day of the year…so much fun to be had!
In addition to the Barista Pro, the Red Velvet Cake collection includes a blender, kettle, toaster, and a range of other Breville products.
If you’re looking for something last minute, any of these would make the perfect holiday gift.
The details
This sweet latte is like a gingerbread cookie in drink form with a double shot of espresso. The best combination.
I used the Barista Pro for my shot of espresso and it made this latte coffee shop quality. Maybe even a bit better with the addition of a little whipped cream and sweet caramel brûlée on top (kind of like Starbucks).
The caramel brûlée is literally just caramelized sugar that you break into pieces. SO SIMPLE, but yet so good – and festive! Just sprinkle the shards of sugar over the latte. They melt into the drink creating the most delicious caramel swirls in your gingerbread.
Yes, it’s over the top, but perfect for Christmas morning by the fire!
FAQ:
Can I make this without espresso?
Yes—use very strong brewed coffee or moka-pot coffee. Aim for a bold, concentrated base so the spices don’t overpower it.
How do I get good foam without a frother?
Use a French press: pump 20–30 times until the milk increases in volume. Or shake hot (not boiling) milk in a heat-safe jar, venting the lid slightly.
What if I don’t have molasses?
Try dark brown sugar plus a drizzle of maple; you’ll get sweetness and some depth, though the “gingerbread” note will be softer.
Can I make it less sweet?
Absolutely—start with half the sweetener, taste, then adjust. The spices and vanilla will keep it flavorful even with less sugar.
Looking for other warming Christmas morning drinks? Here are my favorites:
Lastly, if you make this Vanilla Gingerbread Latte, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Gingerbread Latte
Ingredients
Salted Caramel Brûlée
- 3/4 cup granulated sugar
- flaky sea salt
Gingerbread Latte
- 2 cups coconut milk or whole milk
- 2 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 3-4 shots espresso or 1/2 cup brewed black coffee
- whipped cream, for serving (homemade recipe in notes
Instructions
- 1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.2. Combine the milk, maple syrup, molasses, ginger, cinnamon, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from the heat.3. Divide the espresso between 2 mugs. Pour over the gingerbread milk. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was so delicious! Made just enough for 1 coffee and 2 smaller kiddos drinks. Everyone loved it!
Hey Crystal,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
PLEASE PLEASE tell me where you’re purchasing your mugs! All stores if you remember please 💜💜
Hey Lauren,
The mug is old from Terrain, I also get a lot of my mugs from Anthropologie! Let me know if you have any other questions, I hope you love the recipe! xx
Would almond milk work in this recipe instead of coconut?
Hey Riana,
Totally, that would be just fine for you to use! Let me know if you give this recipe a try, I hope it’s delish! xT
So delicious! I made it this morning and immediately had to review. It’s so delicious and easy to put together. Perfect and fancy for a gathering around a fire pit 🙌🏼
Hey Jordan,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
I only made the milk to go with espresso, the flavor is nice but it’s much sweeter than what I would usually go for. If I make this again I would go much lighter on the maple syrup and maybe a little heavier on the ginger.
Thanks for giving the recipe a try Roxanne!!
Hi Tieghan,
Can you please do a tutorial on your Breville Barista Pro with your favorite latte?
Hi Mia,
I will try to add to my list! xTieghan
Hi would you be able to give instructions on how to make these ahead? Thank you!
Hi Colleen,
You could make the caramel brulee ahead of time and the milk mixture, you will need to warm that again before serving with the espresso. Please let me know if you have any other questions! xTieghan
can you substitute the molases?
Hi Tania,
You could use brown sugar in place of the molasses. I hope you love this recipe, please let me know if you give it a try! xTieghan
I absolutely love this stuff! I made it last weekend, and then a batch for the week ahead. This morning I added a bit of cardamom too. So so good!
Hi Miranda,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Absolutely delicious!
Hi Becky,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
I assume ground ginger and not fresh ginger, correct? Excited to try this! I also love my Breville!
Hi Blake,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hello, I’ve tried making this a couple of times as it sounds amazing but each time the liquid has split (before I’ve added the coffee). Any idea why this might be?
Hey Breanna,
So sorry to hear this, do you mean your milk for the latte? Is it hot enough? xTieghan