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Warm spices and rich espresso come together in the gingerbread latte cocktail, a festive drink that feels both cozy and indulgent. With homemade gingerbread espresso syrup, spiced rum and coffee liqueur, this cocktail captures the holiday spirit in every sip. The whipped cream topping, cookie crumbs and cinnamon stick garnish add an extra festive flourish. It’s a creative twist on a coffeehouse favorite that transforms into a dessert-worthy cocktail everyone loves to sip.
Gingerbread latte cocktail blends homemade espresso syrup with spiced rum, coffee liqueur and milk, topped with whipped cream and cookie crumbs for a festive treat.
Also try peppermint jello shots or this Grinch hot chocolate. And don’t forget something to snack on like air fryer crab cakes or a holiday cookie box.
Why You’ll Love It
Holiday flavor: Ginger, cinnamon and cloves make this cocktail taste like Christmas.
Easy to prepare: The syrup can be made ahead to save time.
Dessert in a glass: Rich, creamy and perfect for sweet cravings.
Festive garnish: Cookie crumbs, whipped cream and cinnamon elevate the look.
Rum Christmas Cocktail Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sugar: Granulated sugar and light brown sugar sweeten and balance the syrup with a caramel-like depth.
Spices: Cinnamon, ginger and cloves add warmth and classic gingerbread aroma.
Molasses: Adds deep, rich sweetness and authentic gingerbread flavor.
Vanilla extract: Rounds out the syrup with mellow notes.
Instant espresso: Dissolves easily to add strong coffee flavor.
Orange wedge: Moistens the rim of the glass to hold the cookie crumbs.
Gingerbread cookies: Crushed for a spiced cookie rim and topping.
Whole milk: Smooths the cocktail into a creamy consistency.
Black spiced rum: Brings warmth and bold flavor.
Coffee liqueur: Enhances the espresso syrup with depth and sweetness.
Whipped cream: Adds a rich and creamy topping.
Cinnamon stick: A simple garnish with aroma and style.
How to Make Gingerbread Latte Cocktails
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make syrup base: Simmer sugars, spices, molasses, vanilla and water until combined.
Add espresso: Dissolve espresso granules in water and stir into cooled syrup.
Rim glass: Rub rim with orange wedge, then dip into crushed cookies.
Shake cocktail: Add milk, syrup, rum and coffee liqueur to a shaker with ice, shake until chilled.
Finish: Pour into rimmed glass, top with whipped cream, cookie crumbs and cinnamon stick.
Substitutions and Variations
Gluten-free option: Use gluten-free cookies for the rim and topping.
Dairy-free option: Substitute almond or oat milk for whole milk.
Extra indulgence: Add a drizzle of caramel or chocolate syrup before shaking.
Lighter version: Use reduced-fat milk or unsweetened almond milk.
Make it a mocktail: Leave out the rum and coffee liqueur and use extra milk with syrup.
Without the espresso: You can omit the espresso from the syrup but it won’t have the same latte flavor. Try adding more molasses for depth.
Serving Suggestions
Appetizer: Begin your Christmas meal with an antipasto Christmas tree.
Main course: Serve pineapple glazed ham with green bean casserole, garlic butter fondant potatoes and roasted acorn squash.
Dessert: Enjoy a Christmas sugar cookie pizza for dessert along with these gingerbread latte rum cocktails.
How to Store Gingerbread Latte Cocktail
Store: Keep gingerbread espresso syrup in a sealed container in the fridge for up to 1 week but don’t make the cocktails until you’re ready to serve them, as they’re best served freshly prepared.
Freeze: I don’t recommend freezing these.
Top Tips
Chill syrup first: A cooled syrup blends better into the cocktail.
Use fresh spices: The flavor is stronger and more aromatic.
Shake well: A vigorous shake ensures the drink is creamy and smooth.
Prep rim ahead: Coat glasses with cookie crumbs before mixing to save time.
Gingerbread Cocktail FAQs
Yes, but homemade syrup gives fresher, bolder flavor.
Not necessarily. You can stir with ice, but shaking gives a creamier texture.
Gingerbread Christmas Dessert Cocktail Recipe
Gingerbread Latte Cocktail
Ingredients
For the Gingerbread Espresso Syrup (Makes Enough for 8 Cocktails)
- ½ Cup granulated sugar
- ½ Cup light brown sugar
- 1 Teaspoon ground cinnamon
- ¾ Teaspoon ground ginger
- ¼ Teaspoon ground cloves
- 1 Teaspoon molasses
- ½ Teaspoon vanilla extract
- ½ Cup + 1 Tablespoon water
- ⅓ Cup instant espresso, granules
For Each Cocktail
- 1 Wedge orange
- gingerbread cookies , finely crushed
- 3 ½ Ounces whole milk
- 1 Ounce gingerbread espresso syrup , above
- 1 Ounce black spiced rum
- ½ Ounce coffee liqueur
For Garnish
- whipped cream
- cinnamon stick
Instructions
Make the Gingerbread Espresso Syrup
- To a small saucepan, add granulated sugar, brown sugar, ground cinnamon, ground ginger, ground cloves, molasses, vanilla extract, and ½ cup water. Stir together over medium-high heat and bring to a boil.
- Once ingredients begin to boil, reduce heat and allow to simmer, stirring constantly, for about 3 minutes.
- Remove from heat. Immediately transfer to a sealable heat-proof container and place in the refrigerator to cool while preparing the espresso in the next step.
- In a small bowl or cup, add instant espresso granules and 1 tablespoon water. Stir well until all granules have dissolved.
- Remove syrup from the refrigerator and stir-in the espresso mixture. Place syrup back into the refrigerator to cool for at least 30 minutes.
Make the Cocktail
- Run an orange wedge around the rim of your cocktail glass. Tilting the glass at a 45-degree angle, dip the dampened rim into a shallow plate of crumbled gingerbread cookies. Rotate the glass, continuing to dip its edge into the crumbs until the rim is well coated.
- Fill a cocktail shaker ½ full of ice. Add milk, gingerbread espresso syrup, black spiced rum, and coffee liqueur to the shaker. Secure the lid and shake until chilled throughout (about 20 seconds).
- Pour into prepared cocktail glass. Top with whipped cream, a sprinkle of crumbled gingerbread cookies and a cinnamon stick, if liked.
Notes
Use fresh spices: The flavor is stronger and more aromatic.
Shake well: A vigorous shake ensures the drink is creamy and smooth.
Prep rim ahead: Coat glasses with cookie crumbs before mixing to save time.
Nutrition
The gingerbread latte cocktail is a cozy yet festive drink that turns a seasonal favorite into a creamy, spiced cocktail. With rich syrup, bold espresso, rum and coffee liqueur, it delivers depth of flavor in every sip. Topped with whipped cream, cookie crumbs and a cinnamon stick, it looks as festive as it tastes. This holiday after dinner drink is sure to become a tasty tradition for anyone who loves a sweet, spiced sip with a little kick.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This cocktail is perfect for a Christmas party
Oh Latte with a kick! Love it!
I’m not much of a drinker but man this look so yummy! I would definitely try it.
Yes please. I love gingerbread treats. I’d be all about this.
I really need to try this. Yum!