Gingerbread Latte

Guest post from Kara (one of my wonderful sisters whom you met last week)

I’ve been barista at a quaint, little drive-thru coffee stand for over a year now, and I can honestly say I enjoy a good, tasty cup of coffee anytime. My favorite part of working at a coffee shop around Christmas, is the delicious, Christmas-y latte flavors. You know the ones I’m talking about, peppermint mocha, gingerbread, pumpkin spice, and eggnog; my mouth is watering just at the thought of them. But on my days off, I don’t want to drive all the way there for just a coffee, so with the encouragement of Dee, I came up with my own latte/coffee recipe that I can make at home! That means I can stay in my warm home, in my pajamas, and drink a warm, tasty latte.

This recipe comes in two parts – the cold brew and then the latte. MAKE SURE to PLAN AHEAD for the cold brew – you need 12-24 hours.


Ingredients: (may half, double, triple to whatever amount you would like)

  • 3 cups cold water
  • 1 cup coffee grounds (Coarse or medium-coarse)
  • Coffee Filters


Yummy and perfectly spicy gingerbread latte. Perfect thing to get you going on a cold winter morning.

  • Separate the coffee grounds into several coffee filters and tie with rubber bands
  • Set the little coffee bags into a pitcher and pour the water on top.
  • Let the coffee grounds sit in the water on the counter 12-24 HOURS.
  • After 12-24 hours has gone by, remove the coffee bags and throw away.
  • Get a second pitcher with a strainer lined with another coffee filter. Pour the coffee through the filter.
  • Store in the fridge in a sealed jar. Keeps for about 2-2 1/2 weeks.

Yummy and perfectly spicy gingerbread latte. Perfect thing to get you going on a cold winter morning.

4.5 from 2 reviews
Gingerbread Latte
  • 1⅓ cup cold brew
  • 1 cup milk or half & half (I suggest the half & half or at least a mix of both)
  • ⅛ tsp. ground clove
  • ¼ tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 3½ tbs. brown sugar
  • whipped cream, optional
  1. Combine all ingredients in a sauce pan on low heat.
  2. Heat to your desired temperature, stirring occasionally.
  3. (optional) If you like foam, use a whisk to beat mixture until you get a foamy surface.
  4. Ladle out into mug, top with (optional) whipped cream and/or cinnamon.
Everyone has their own coffee tastes, some stronger and some weaker, so as long as you start with 2⅓ cup of milk/cold brew, you can easily adjust to meet your taste.


This week continues all things Christmas at From this Kitchen Table. (Find all the posts here.) Be sure to come back this week for a fabulous recipe for a pumpkin cheesecake (in a pie pan) and thoughts on losing the Christmas chaos! You can follow us on Facebook or subscribe by e-mail to be sure you don’t miss out!

The perfect gingerbread latte. Uses a cold brew. Great for the cold winter days.

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25 thoughts on “Gingerbread Latte

  1. Jelli

    I love cold-brewed coffee for iced drinks but have never tried it heated. The yummy spices you used for the latte remind me of what I like to throw into my black tea in a frugal attempt at chai. Sounds awesome. Pinning.

    1. Deanna Michaels Post author

      Ssshh, don’t tell anyone but I don’t like the taste of coffee. 🙂 The smell, on the other hand, I love! My sister told me I cold do this as a hot chocolate type thing though, so I’ll have to try it that way. Love how you do your frugal chai – what a great idea. Thanks for pinning too – I appreciate it!

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  3. Danni @ Cheeky Caprice

    This latte sounds divine! I am a sucker for holiday flavored drinks. I’ve never used or created a cold brew–would I be correct if I guessed it has a less intense coffee flavor?

    Found this great post and blog through the Jam Hands linkup. Pinned this!

    1. Deanna Michaels Post author

      I love the smell of coffee, it’s incredible. But don’t tell anyone, I don’t actually like the taste. I’ll have my sister respond. 🙂 I’d just be making something up, ha ha. She actually likes the taste and works in a coffee shop. Thanks for pinning and stopping by.

    2. Kara

      Hi Danni!

      You’re sort of correct. Because the coffee grounds sit in the water so long, it is more concentrated compared to coffee brewed in a pot. But it’s a LOT smoother compared to espresso. Think of it the median of espresso and a pot of coffee.

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  5. Nicolette Springer

    I’ve never tried this method before. I love the idea of having it partly prepped already. I’m thinking you can even have a batch of the spices ready to go as well. Thanks for joining the Mixer last week. Hope to see you again this week!

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