Starbucks Copycat Iced Gingerbread Latte

Why You’ll Love It

It’s better than Starbucks! Save your money and make this Starbucks gingerbread iced latte from home.
It’s easy to make this Starbucks iced gingerbread latte: It takes zero special talent to make this homemade gingerbread latte iced coffee.
Use the syrup in loads of other recipes: It’s yummy in a frosting, a glaze or an icing.
Makes your kitchen smell amazing: When the syrup simmers on the stove, it smells like gingerbread throughout your house.
Nostalgic taste: I love that the gingerbread latte taste reminds me of freshly baked gingerbread. Combined with strongly brewed coffee, it’s just the most incredible taste.

Iced Gingerbread Latte Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Dark brown sugar: Adds a deep, molasses-like sweetness that forms the base of your gingerbread syrup. The richer flavor of dark brown sugar gives the latte its signature warmth and depth.
Ground ginger, cinnamon, nutmeg, and cloves: Delivers a subtle heat and a sharp, spicy undertone. Ginger is one of the core flavors in gingerbread, giving the latte its distinct taste.
Vanilla extract: Balances the spices with a smooth sweetness. Vanilla brings a creamy, fragrant depth that mellows out the sharpness of the spices.
Espresso: The bold, rich espresso contrasts the sweet, spiced syrup beautifully. Dividing the shots allows the syrup to blend thoroughly into each cup of iced latte.
Milk: Whether you choose dairy or a non-dairy alternative, milk adds creaminess to the latte, making it smooth and indulgent. Dividing it ensures an even mix of flavors throughout.

How to Make an Iced Starbucks Gingerbread Latte

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the homemade gingerbread syrup: In a medium saucepan, combine brown sugar, water, ginger, cinnamon, cloves, nutmeg, vanilla, and salt. Bring to a boil, then simmer. Transfer to a jar and let cool.
Complete the latte: Fill two glasses with ice. Add one shot of espresso and ¾ cup milk to each. Stir in 2 to 3 tablespoons of gingerbread syrup until well mixed.

Substitutions and Variations

Milk alternative: Use almond, oat milk, or coconut milk for a dairy-free option.
Spice swap: Top with a sprinkle of chai or pumpkin pie spice.
Caffeine-free: Use a decaf espresso pod or coffee.
Brown sugar: Swap with coconut or maple syrup for a slightly different sweetness.
Iced gingerbread chai latte: Replace espresso with brewed chai tea for a spiced tea version.
Mocha gingerbread latte: Add one tablespoon of cocoa powder to the syrup.
Hot coffee latte: Skip the ice and heat the milk for a warm version.

Serving Suggestions

Appetizer: Start with pancake nachos or a batch of banana and pumpkin muffins.
Main: Enjoy this classic breakfast casserole with your iced gingerbread latte recipe.
Dessert: End with something sweet like these French toast muffins or my Italian doughnuts.

How to Store an Iced Latte

Store: Keep gingerbread syrup in an airtight jar in the fridge for up to 2 weeks.
Freezer: Freeze the syrup in ice cube trays for up to 3 months.
Thaw: Let frozen syrup cubes thaw in the fridge or at room temperature.
Reheat: Warm the syrup on low heat in a saucepan or microwave for 10 to 15 seconds, if needed.