Gingerbread Latte Whipped Cream (Printable)
A warming spiced latte with frothy milk and a creamy whipped topping, ideal for cozy mornings or celebrations.
# What You'll Need:
→ Gingerbread Syrup
01 - 2 tablespoons dark brown sugar
02 - 2 tablespoons water
03 - 1 tablespoon molasses
04 - 1/2 teaspoon ground ginger
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground nutmeg
08 - Pinch of salt
→ Latte
09 - 2 shots (2 fl oz) freshly brewed espresso or strong coffee
10 - 1 1/2 cups (12 fl oz) milk, dairy or plant-based
→ Topping
11 - 1/2 cup (4 fl oz) heavy cream, cold
12 - 1 tablespoon powdered sugar
13 - Ground cinnamon or crumbled gingerbread cookie, for garnish (optional)
# How to Make It:
01 - Combine brown sugar, water, molasses, ground ginger, cinnamon, cloves, nutmeg, and salt in a small saucepan. Heat over medium heat, stirring continuously until sugar dissolves and the mixture is aromatic, about 2 to 3 minutes. Remove from heat and set aside.
02 - Prepare two shots (2 fl oz) of espresso or strong brewed coffee.
03 - Warm the milk using a saucepan or milk frother until hot and foamy.
04 - In a mixing bowl, whip cold heavy cream with powdered sugar until soft peaks form.
05 - Divide the espresso between two mugs, stirring 1 tablespoon of the gingerbread syrup into each, adjusting sweetness to taste.
06 - Pour steamed milk over the espresso mixture and stir gently to blend.
07 - Top each mug with a generous swirl of the whipped cream and optionally garnish with ground cinnamon or crumbled gingerbread cookie. Serve immediately.
# Expert Advice:
01 -
- It tastes like the expensive coffee shop version but costs a fraction of what you'd spend on repeat visits.
- The whole thing comes together in less time than waiting in line, and your kitchen smells incredible while it's happening.
- You control the spice intensity—dial it up for brave mornings, dial it down if you prefer subtle warmth.
02 -
- If your syrup seizes or becomes grainy while heating, remove it from the heat immediately and whisk in a small splash of cold water—heat was too high and you cooked the sugar, not dissolved it.
- Cold cream whips, warm cream doesn't; if yours isn't cooperating, stick it in the freezer for 5 minutes and try again.
03 -
- Bloom your spices in warm liquid for 30 seconds before adding sugar—it wakes them up and makes them taste brighter and less dusty.
- If you're making this regularly, invest in a small milk frother (they're cheap and last forever) because hand-whisking milk gets old fast and the frother gives you better foam with less effort.