Starbucks Copycat Iced Gingerbread Latte

Also try Starbucks medicine ball tea, a gingerbread loaf, gingerbread sandwich cookies, or this gingerbread cheesecake dip.

Iced Gingerbread Latte Ingredients

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

Dark brown sugar: This is the base of the gingerbread syrup. I like dark brown sugar here because its stronger molasses flavor works really well with the gingerbread spices.
Ginger, cinnamon, cloves and nutmeg: These are the spices that give the syrup its gingerbread flavor. Make sure yours haven’t been sitting in the cupboard forever because fresh spices make a noticeable difference here.
Vanilla extract: A little vanilla rounds out the brown sugar and spices.
Espresso: You’ll need one shot for each latte. Strong brewed coffee or cold brew concentrate can work if you don’t have an espresso machine.
Milk: Use whichever milk you normally order in your iced latte. Dairy milk, oat milk and almond milk all work.

How to Make an Iced Gingerbread Latte

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

Make the gingerbread syrup: Combine the brown sugar, water, ginger, cinnamon, cloves, nutmeg, vanilla and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Cool the syrup: Pour the syrup into a jar and let it cool. The spices will settle as it sits, so give it a shake before using it.
Build the lattes: Fill two glasses with ice, then add one shot of espresso and ¾ Cup milk to each.
Add the syrup: Stir 2 or 3 Tablespoons of gingerbread syrup into each latte, depending on how sweet and spicy you like it. Finish with a little nutmeg if you want.

Substitutions and Variations

Different milk: Use dairy milk, oat milk, almond milk or coconut milk. I especially like oat milk in iced coffee because it stays nice and creamy.
No espresso machine: Use strongly brewed coffee or cold brew concentrate instead.
Make it decaf: Use decaf espresso or coffee and keep everything else the same.
Make it hot: Skip the ice and warm the milk before combining it with the espresso and gingerbread syrup.
Gingerbread mocha: Add a little cocoa powder to the gingerbread syrup for a chocolate 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 the cooled gingerbread syrup in a sealed jar in the refrigerator for up to 2 weeks. Give it a good shake before using because the ground spices will settle at the bottom.
Freeze: Freeze the syrup in an ice cube tray for up to 3 months, then transfer the frozen cubes to a freezer-safe container.
Thaw: Thaw as many syrup cubes as you need overnight in the refrigerator.
Make the latte fresh: I recommend assembling the iced latte when you’re ready to drink it rather than storing it already mixed with the milk and espresso.