Gingerbread Latte

Time: Syrup: about 10-15 minutes. Drink: about 5 minutes. · Serves 1, plus a small batch of syrup

coffee with a brown-sugar ginger syrup, for the Christmas Home Café

A note from Essy: An original recipe for the Christmas Home Café, tested in Esther’s kitchen. Taste the latte before adding more syrup: sweetness is personal.

Ingredients

• For the gingerbread syrup (about 110-130 ml):
• 80 ml water
• 80 g dark brown sugar
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 small pinch ground nutmeg
• 1 tiny pinch ground cloves, optional
• 1/2 tsp vanilla extract
• 1 tiny pinch fine salt
• For one latte:
• 40 ml espresso, or your usual double shot
• 180 ml milk or lactose-free milk
• 15 ml gingerbread syrup to start, with up to 5 ml extra to taste
• a light dusting of cinnamon, optional

Method

1. Put the water, sugar, ginger, cinnamon, nutmeg, optional cloves and salt into a small saucepan. Heat gently, stirring until the sugar has dissolved.
2. Bring to a gentle simmer and cook for 2 minutes. Keep it loose enough to pour; it will thicken as it cools.
3. Remove from the heat and stir in the vanilla. Rest for 5 minutes, then stir before measuring (ground spices will leave sediment).
4. Put 15 ml of the syrup into a mug of at least 300 ml. Add freshly made espresso and stir.
5. Warm and froth the milk using your usual method until steaming without boiling.
6. Pour the milk into the coffee. Taste and add a little more syrup if wanted. Finish with a very light dusting of cinnamon, optional.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 14 October 2026

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