Missing the Gingerbread Latte? Here’s How to Make One at Home, According to Starbucks

If you’re anything like us, you were devastated when Starbucks nixed the gingerbread latte from its holiday lineup back in 2019. And to be honest, we’re not sure we’ve fully forgiven them for it just yet. While we hope to see it reclaim its rightful place on the menu in the future, there’s a gingerbread latte recipe on the Starbucks website we’ll be sipping on to hold us over in the meantime—and it’s easier to whip up than you may think.

The recipe calls for Starbucks Holiday Blend by Nespresso espresso, but you can use any espresso or spiced coffee you have on hand. The real key here is the homemade gingerbread syrup, made entirely from sugar and spice rack staples. Oh, and the whipped cream crown. That’s pretty damn essential in our book, too.

Read on for the full recipe, which makes one 12-ounce beverage.


Homemade Gingerbread Syrup

  • ¼ cup lightly-packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup water
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Gingerbread Latte

  • 2 tablespoons homemade gingerbread syrup
  • 1 shot Starbucks Holiday Blend by Nespresso
  • 1 cup milk of choice
  • Whipped cream and ground nutmeg to top (optional)


For Gingerbread Syrup

  1. In a medium saucepan, combine the ingredients over medium heat and stir until combined.
  2. Bring to a slow boil, reduce the heat and simmer for about 5 minutes, stirring occasionally.
  3. Transfer to a jar or heat-proof container. Shake well before each use.

For Gingerbread Latte

  1. Brew Starbucks Holiday Blend by Nespresso into a 12-ounce mug and stir in 2 tablespoons of gingerbread syrup.
  2. Froth the milk and pour it gently into the mug until almost full.
  3. Spoon any remaining foam onto the drink. Then, top it off with whipped cream and ground nutmeg if desired.

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Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
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