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An iced gingerbread latte in a tall glass with a gold bottom topped with whipped cream, gingerbread spice, and a small gingerbread man cookie.

Iced Gingerbread Latte

  • Author: Veronika Sykorova
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Coffee
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This Iced Gingerbread Latte is made with homemade gingerbread syrup and it can be made both hot and cold. The perfect drink to serve on Christmas Day!


Units Scale

Gingerbread Syrup

Iced Gingerbread Latte

  • Handful ice
  • 1/2 cup oat milk
  • 1-2 tbsp gingerbread syrup
  • 2 shots of espresso
  • Garnish: whipped cream, gingerbread spice, gingerbread cookies (optional)


Gingerbread Syrup

  1. Add dark brown sugar, water, and gingerbread spice to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves.
  2. Lower the heat and simmer for 10 minutes stirring occasionally.
  3. Take the syrup off the heat and stir in vanilla extract.
  4. Pour into a glass jar and store in the fridge.

Iced Gingerbread Latte

  1. Fill a tall glass with ice.
  2. Add oat milk and gingerbread syrup. You can froth the oat milk if desired.
  3. Brew two shots of espresso and pour them over the milk.
  4. Stir with a straw to combine and enjoy!
  5. Optionally, you can garnish the latte with whipped cream, a sprinkle of gingerbread spice, and a little gingerbread cookie.


The syrup will last for up to 2 weeks in an airtight jar in the fridge.


  • Serving Size:
  • Calories: 91
  • Sugar: 11.5 g
  • Sodium: 51.2 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 1.6 g

Keywords: gingerbread latte, iced gingerbread latte