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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!

Looking for other warming Christmas morning drinks? Here are my favorites: 

Creamy Coconut Hot Chocolate

Vanilla Mocha Hot Cocoa

Caramel Espresso Hot Cocoa

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 lattes
Calories Per Serving: 1203 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Salted Caramel Brûlée

Gingerbread Latte


  • 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!


Vanilla Whipped Cream: Using an electric mixer, whip 1/2 cup cream until soft peaks form. Add 1 tablespoon maple syrup and 1 teaspoon vanilla extract. Whip once more until combined and fluffy.
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    1. Hey Crystal,
      Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT

    1. 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

    1. 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

  1. 5 stars
    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 🙌🏼

    1. Hey Jordan,
      I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx

  2. 4 stars
    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.

    1. 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

    1. 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

  3. 5 stars
    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!

    1. Hi Miranda,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT

    1. Hi Becky,
      Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx

    1. 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?