This gingerbread latte is the perfect Christmas coffee drink. I’m no barista, so I made this in a crockpot, and let me tell you, it turned out perfect! This is a great festive drink that’s ready to enjoy after dinner and makes enough for a crowd. It’s loaded with Christmas spices and brown sugar to really bring the holiday flavor. I like to prep a batch on Sunday and enjoy it all week long.
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Being that it’s almost Thanksgiving, that means it’s time to start preparing for Christmas, right? It’s time for gingerbread to swoop in and replace pumpkin spice as the flavor of the season. I love gingerbread because it’s the most classic Christmas flavor if you ask me. This Starbucks-inspired gingerbread latte recipe is made in a crockpot, which means it’s super simple. It makes a huge amount, so it’s perfect for Christmas Eve.
What’s in This Gingerbread Latte Recipe?
- Milk: I like to use whole milk for an extra creamy sip, but this will work well with other dairy or plant-based milks too.
- Maple Syrup: Adds a subtle sweet flavor to the drink.
- Brown Sugar: Adds a touch of molasses flavor to the drink.
- Spices: Ground ginger, cinnamon sticks, ground cloves, and ground nutmeg add a warm and spicy flavor to the drink.
- Vanilla Extract: Enhances the sweet flavor of the drink.
- Coffee: I prefer to use espresso, but strongly-brewed coffee also works. Use a blend you love, although I don’t recommend a flavored blend.
Tips for Success
- Keep an eye on your crockpot from time to time, making sure that it doesn’t boil.
- I rimmed my glasses by dipping them in caramel sauce and crushed graham crackers.
How to Store and Reheat
Store leftover crockpot gingerbread lattes in the refrigerator for up to 5 days. Reheat in a pot set over medium-low heat as needed. It’s perfect to have on hand when you are entertaining during the holidays.
Crockpot Gingerbread Latte
Ingredients
- 8 cups whole milk
- ¼ cup pure maple syrup
- 2 tablespoons packed brown sugar
- 3 teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- 2 cinnamon sticks
- 1 pinch ground cloves
- ½ teaspoon freshly ground nutmeg
- 3½ cups freshly brewed espresso or strong coffee
Optional Garnishes
- Caramel sauce
- Graham cracker crumbs
- Whipped cream
- Gingerbread cookies
Instructions
- Add all ingredients to a large slow cooker.8 cups whole milk, ¼ cup pure maple syrup, 2 tablespoons packed brown sugar, 3 teaspoons ground ginger, 1 teaspoon pure vanilla extract, 2 cinnamon sticks, 1 pinch ground cloves, ½ teaspoon freshly ground nutmeg, 3½ cups freshly brewed espresso
- Cook on low for 3 hours or until heated through. Monitor to make sure it doesn’t boil.
- Turn slow cooker to warm setting and cook for another 2 hours, stirring occasionally.
- Stir again right before serving and taste.
- Dip rims of cups in caramel sauce and then in graham cracker crumbs to create the look above (optional). Top with fresh whipped cream and caramel syrup if desired. For extra fun, top with gingerbread cookies.Caramel sauce, Graham cracker crumbs, Gingerbread cookies, Whipped cream
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I love the little guys on the side of the glass too. So festive and would be a hit at any get together this season!
I made this on Christmas and actually put four cups of strong coffee in it and everyone couldn’t wait to have some..only to be disappointed when it tasted like milk with a sprinkle of cinnamon, couldn’t even taste the coffee really. I don’t know how it happened when I followed the recipe exactly except put more coffee. Mine didnt even come out looking like the color of yours in the photos, it was light like milk, where yours looks dark like caramel.
Can this be made the day before, refrigerated overnight, and warmed back up the next day? I wanna bring this to my folks house on Christmas Eve but I won’t have time to make it that day, and I don’t want it to curdle or anything…
Would it be okay to heat the mixture together for 1.5 hours on high instead of 3 hours on low? Then on warm for the remaining two hours?
Still obsessing over this recipe! The holidays are upon us, and I will definitely be using this recipe again.
I’m on a time crunch, what’s the shortest time to cook? What is actually cooking? Why so long?
I love gingerbread latté and am so glad I came across this recipe. Here is South Africa Christmas is summer time and I’ll probably be the only one sipping on a latté next to the pool. Ginger just spells Christmas to me. I just want to know how sweet this is before I make a whole pot. I know tastes differ, but would you say its very sweet? – I don’t like sickly sweet coffee. Difficult question. Sorry.
Love using the slow cooker for things like this! Great recipe!!
This sounds good!
These look amazing! Just wondering if it HAS to be whole milk. Would skim or 1% work?