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5.0 from 15 votes

Barleycup Gingerbread Latte

This homemade Gingerbread Latte is an easy and delicious hot drink. The quick gingerbread syrup adds ‘wow’ flavour to the classic latte.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2
Calories: 128 kcal
Course: Drinks
Cuisine: American

Ingredients

For the gingerbread syrup
  • 1 ¼ cups (300ml) water
  • ¾ cup (150g) brown sugar
  • ¾ cup (150g) caster sugar
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 5 cloves
For the gingerbread latte
  • 1 ½ cup (350ml) milk (I use almond milk)
  • 2 teaspoons Gingerbread Syrup recipe below
  • 2 teaspoons Barleycup dissolved in (⅓ cup/80ml) boiled water
Garnish (optional)
  • ground nutmeg
  • Whipped Cream or dairy-free whipped cream
  • Mini gingerbread men
  • gold sprinkles

Instructions

For the gingerbread syrup
    Cup of Yum
  1. Add all the gingerbread syrup ingredients to a pan. Heat for 5 minutes, stirring, or until the sugar dissolves.
  2. Bring to the boil, then reduce the heat and simmer (without stirring) for 15 minutes or until the mixture is thick and a syrup consistency.
  3. Remove from the heat and leave to cool completely, then remove the cloves.
For the gingerbread latte
  1. Heat the milk and then froth with a frother or in a blender.
  2. Dissolve the Barleycup into the hot water to make espresso, then divide between two mugs and stir in 2 teaspoons of gingerbread syrup (or more to taste) into each mug. Top up with the frothed milk.
  3. To garnish, add whipped cream, a dusting of Barleycup or nutmeg, sprinkles and gingerbread cookies.
  4. NOTE: you'll have lots of leftover gingerbread syrup, so keep it in the fridge for more lattes!

Notes

  • You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
  • Once the syrup is open, store it in the fridge for up to 3 weeks.
  • Be sure that the sugars are completely dissolved before moving onto the next step.
  • You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
  • Tweak the latte to your liking - if you like it sweet, add a little more syrup.
  • Using different vegan milk types will change the flavour slightly, so experiment!
  • Try it with chocolate soy milk for a cocoa twist.
  • Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
  • Add a splash of Tia Maria for a grown-up alcohol twist.
  • It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.
  • Note that nutritional info doesn't include whipped cream, cookies or sprinkles.
  • You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
  • Once the syrup is open, store it in the fridge for up to 3 weeks.
  • Be sure that the sugars are completely dissolved before moving onto the next step.
  • You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
  • Tweak the latte to your liking - if you like it sweet, add a little more syrup.
  • Using different vegan milk types will change the flavour slightly, so experiment!
  • Try it with chocolate soy milk for a cocoa twist.
  • Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
  • Add a splash of Tia Maria for a grown-up alcohol twist.
  • Storing: It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.

Nutrition Information

Calories 128kcal (6%) Carbohydrates 13g (4%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 18mg (6%) Sodium 80mg (3%) Potassium 242mg (7%) Sugar 12g (24%) Vitamin A 296IU (6%) Calcium 207mg (21%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 128

% Daily Value*

Calories 128kcal 6%
Carbohydrates 13g 4%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 80mg 3%
Potassium 242mg 5%
Sugar 12g 24%
Vitamin A 296IU 6%
Calcium 207mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.