Gingersnap Latte Syrup

This recipe for Gingersnap Syrup came from 2013 on a former blog of ours. It’s perfect for cold mornings in Fall. A warm mug soothes the cold rainy days.

Gingersnap Latte Syrup


  • 1 cup water
  • ¼ cup molasses
  • ¼ cup granulated sugar
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch ground nutmeg
  • Dash ground cloves
  • ¼ tsp pure vanilla extract


Add everything but the vanilla to a saucepan, bring to boil. Turn to medium simmer for 15 minutes, stirring as needed.

Let cool, strain through a fine-mesh strainer. Store in a sealed sterilized bottle, in the refrigerator, use up within 3 to 4 months.

Makes about ¾ cup syrup.

Gingerbread Mocha


  • 1-2 shots espresso
  • Steamed milk of choice
  • 1 Tbsp gingerbread syrup
  • 1 Tbsp chocolate syrup


Make sure your espresso machine is preheated properly. We use a Breville Barista Express.

Steam milk to preferred temperature (I aim for 165 to 170°). Add syrups to mug, mix with half of the hot milk. Pull 1-2 shots espresso, add to mug down the center, gently pour in the remaining milk and swirl foam on the top.

Serve and drink immediately.

On milk amount:

I prefer to use about 1¼ cups milk, once I add the espresso and syrup I have a tall drink. 1 cup will give you a very strong-tasting short latte, 1½ cups will give you closer to a Grande.


Make your own chocolate syrup.