This festive gingerbread cold brew latte comes together quickly thanks to a super flavorful homemade gingerbread simple syrup! The vegan and gluten free syrup is flavored with molasses, cinnamon, ginger, and cloves. After a quick simmer, it’s ready to be mixed with cold brew coffee and your favorite milk.
A few years ago I decided to start making a gingerbead simple syrup to enjoy around the holidays. It’s an incredibly easy way to add a cozy and festive gingerbread flavor to any drink and is equally delicious in a latte as it is in plain jane drip coffee. After some tweaking and refining, I’m excited to share my homemade gingerbread syrup with you in this gingerbead cold brew latte! Not a cold brew person? Feel free to use the finished syrup in any drink you like! I have a feeling a gingerbread hot chocolate would be especially tasty.
Notes on Ingredients and Substitutions
Make sure to use unsulphured molasses in the gingerbread syrup, NOT blackstrap molasses as it has a much stronger flavor that will overpower everything else. I really love the flavor of brown sugar here but coconut sugar or turbinado sugar will both yield similar results. I’ve played around with fresh versus ground ginger in this syrup over the years. Fresh ginger will yield a more potent, gingery flavor but the syrup will need to be strained before being bottled. If you want to try it, sub in 1 tablespoon of fresh ginger root that has been grated on a microplane. I find myself using vanilla bean paste more and more these days for its superior flavor but you can easily use an equal amount of vanilla extract instead.
Gingerbread Simple Syrup Tip
Avoid the urge to simmer the syrup for longer than 5 minutes! Since there’s molasses in the gingerbread simple syrup, the syrup will already be thick without simmering. The simmering helps all of the flavors meld together while also dissolving the sugar. If you simmer the syrup for too long, it will thicken too much and be really hard to mix into the cold brew. I’ve definitely learned this the hard way once or twice!
Gingerbread Cold Brew Latte in 4 Easy Steps
Try My Other Cold Brew Latte Flavors!
I love making cold brew lattes throughout the year as a fun treat! If you’re in an autumnal mood, I highly recommend my apple crisp cold brew latte or my spiced pumpkin cold brew latte. If cold coffee isn’t really your thing, the simple syrup for both of those drinks can be used in a traditional latte or drip coffee! If spring and summer flavors are calling, I have a feeling you’ll enjoy my strawberry vanilla cold brew latte or my mojito cold brew latte.
Gingerbread Cold Brew Latte
- Total Time: 15 minutes
- Yield: 1 drink with extra syrup 1x
- Diet: Vegan
Description
This festive gingerbread cold brew latte comes together quickly thanks to a super flavorful homemade gingerbread simple syrup! The vegan and gluten free syrup is flavored with molasses, cinnamon, ginger, and cloves. After a quick simmer, it’s ready to be mixed with cold brew coffee and your favorite milk.
Ingredients
- 1 cup water
- 3/4 cup light brown sugar, packed
- 2 tablespoons unsulphured molasses
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 pinch black pepper
- 1 teaspoon vanilla bean paste
- 1–2 tablespoons gingerbread syrup
- 1/2 cup cold brew concentrate
- 1/2 cup oat milk, or your favorite milk
- ice
Instructions
Make the syrup first: add everything except for the vanilla bean paste to a small pot or pan. Whisk to mix then set the pot over medium heat. Bring the syrup to a simmer, stirring regularly to encourage the brown sugar to dissolve. Simmer the syrup for 5 minutes then remove it from the heat and mix in the vanilla bean paste. Allow the syrup to cool for 30 minutes then transfer it to a bottle or jar and refrigerate. Use within 2 weeks.
To make a latte, shake the syrup well then add it to a glass followed by the cold brew and the milk. Stir well then add the ice and enjoy!
Notes
- Make sure to shake the syrup well before using it! This will help redistribute the spices as they have a tendency to settle to the bottom.
- If you love the flavor of molasses, feel free to use 3 tablespoons instead of 2.
- You can use fresh ginger root for a more potent ginger flavor. Use 1 tablespoon of ginger root that has been grated on a microplane. After the syrup has simmered, strain it through a fine mesh sieve before bottling it.
- Depending on how much syrup you use per drink, the recipe will make enough syrup for about 6-10 drinks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: drink
I absolutely love the sound of this! A homemade gingerbread simple syrup is brilliant for a festive cold brew latte.
Awesome! I hope you give it a try! 🙂
This is my new obsession! I think it might become an all-year-round drink for me !!!
So happy to hear! I definitely make it year-round!
Made the gingerbread cold brew latte this morning, so cozy and spiced just right. Skipped the café run and didn’t miss it!
So happy you enjoyed it and that you were able to skip the cafe run!
My teen daughter and I loved this one! What a delicious and fun way to spruce up our iced lattes!
I’m so happy to hear that! So glad you both enjoyed it!