This Keto Gingerbread Latte is a delicious and easy holiday drink. Make your own sugar-free gingerbread syrup, add some coffee and hot milk, and enjoy this low carb hot drink all winter long.
What’s your favorite hot drink for the chilly weather? I have to say that this updated Keto Gingerbread Latte just shot to the top of my list. It’s got everything I love in a hot drink: coffee, rich frothed milk, rich cream, and warm spices.
I am pretty sure I am going to have one of these in my hand in my hand all winter long. Especially since I created the most delectable sugar-free gingerbread syrup to make them with. Now I can whip up these keto lattes at a moment’s notice. Take that, Starbucks!
And if you happen to make a batch of my Keto Gingerbread Cookies, feel free to dunk them in! I found a wee tiny little gingerbread cut out in my stash of cookie cutters, and had fun making tiny gingerbread men to garnish the beverages. I couldn’t quite get them to stand upright – they wanted to go for a swim!
So if you’re as much of a gingerbread fiend as I am, read on and discover how to make these delicious keto gingerbread lattes at home.
Using keto gingerbread syrup
When I originally made these gingerbread lattes back in 2017, I just whisked ground spices into a hot nut milk and cream mixture. Although that’s an easy and tasty method, the ground spices can give the latte a gritty mouth feel. And sometimes you end up with a glop of spices at the bottom of the glass.
This time around, I decided to create a sugar-free gingerbread syrup. By steeping fresh ginger and whole spices in water, and then straining the mixture, you avoid the grittiness in your gingerbread lattes but you still get all the great flavor.
This gingerbread syrup is really a sugar free simple syrup, so it works in all sorts of other recipes. I plan to try it in some Keto Gingerbread Martinis soon!
How to make the gingerbread syrup
You will need:
- Brown sugar substitute
- BochaSweet or allulose
- Fresh ginger
- Cinnamon sticks
- Whole cloves
- Vanilla extract
- Using a brown sugar substitute like Swerve Brown will give the syrup a deeper color and a richer flavor reminiscent of real gingerbread.
- The BochaSweet or allulose will help it become more syrupy and will keep the mixture from recrystallizing. You can also use xylitol if you prefer.
- Use whole spices and fresh ginger, and let the mixture simmer for at least 10 minutes to really release the flavors. Whole spices provide tons of flavor and allow you to strain the mixture to a clear liquid, with no residual grit. Be sure to slice the ginger thinly to allow more flavor to release.
- Once the mixture has cooled, strain everything through a fine mesh sieve. Be sure to press on the solids in the sieve to help them release as much flavor as possible into the syrup.
- Some of the sweetener may still settle out to the bottom of the syrup as it sits. That’s not really an issue, just be sure to shake up the syrup before you use it.
- The syrup can be stored in a glass jar or bottle in your fridge for up to a month, so you can keep it on hand for gingerbread lattes or martinis any time you crave one.
How to make keto gingerbread lattes
Now that you’ve got your sugar-free gingerbread syrup ready, these keto lattes come together so easily!
You will need:
- Espresso or strongly brewed coffee
- Unsweetened nut milk (or use hemp milk for nut-free)
- Heavy whipping cream (use coconut cream for dairy-free)
- Gingerbread syrup
- Whipped cream for the top (optional)
- Adding some heavy cream (or coconut cream) to nut milk makes it richer and more satisfying, and it also allows it to froth better. Heavy cream on its own won’t froth well, and nut milk on its own is too thin.
- You will want to warm up your milk/cream combo. You can do this in a pan on the stove or in the microwave, and then you can use a whisk or a little frothing want.
- Better yet, use a milk frother that warms the milk and froths it at the same time – I have this one from Nespresso but there are less expensive versions from other brands. They are the best for your homemade cappuccinos and lattes.
- You can add the gingerbread syrup to taste. I found that to get enough sweetness and gingerbread flavor in my latte, I needed about 3 tablespoons of the syrup. It depends somewhat on how strong your coffee is.
- A dollop of lightly sweetened whipped cream and a dash of cinnamon makes this keto gingerbread latte recipe rival your favorite coffee house drinks. So warm and comforting, and a special winter treat.
More keto hot beverages you might like:
- Keto Salted Caramel Hot Chocolate
- Keto White Chocolate Mocha
- Keto Pumpkin Chai Latte
- Keto Mexican Hot Chocolate
- Keto Hot Buttered Rum
- Keto London Fog Latte
Keto Gingerbread Latte
- 1 ¼ cups water
- ½ cup Swerve Brown
- ½ cup BochaSweet (or allulose)
- 2 inch piece fresh ginger, peeled and sliced
- 2 cinnamon sticks
- 4 whole cloves
- 4 peppercorns
- 1 teaspoon vanilla extract
Keto Gingerbread Lattes
- 1 cup unsweetened nut milk (use hemp milk for nut-free)
- ¼ cup heavy whipping cream (use coconut cream for dairy-free)
- 2 shots espresso (or ½ cup strongly brewed coffee)
- 6 to 8 tablespoon gingerbread syrup
- Lightly sweetened whipped cream (optional)
Gingerbread Simple Syrup
- In a medium saucepan over medium heat, combine the water, sweeteners, ginger, cinnamon sticks, cloves and peppercorns. Bring to a boil, then reduce the heat and simmer 10 minutes.
- Remove from heat and let cool in the pan. Stir in the vanilla extract and then strain the mixure through a fine-mesh sieve. You need to press on the solids to release as much of the liquid as possible.
- Store a glass jar or bottle in the fridge for up to 1 month. Shake gently before using.
- Gently warm the almond milk and cream together in a saucepan or in the microwave. Froth with a frother if you have one.
- Divide the espresso between two mugs and add 3 to 4 tablespoon of syrup to each much. Divide the warm frothed milk between the mugs.
- Top each with a few tablespoons of lightly sweetened whipped cream, if desired.
Just finished making this simple syrup and it is to die for!! Would it be wrong to just drink it straight from the bottle? I didn’t use any thickener as I wanted it to have the same consistency as the simple syrup that is used in cocktails (thinking of your martini idea ☺️) and it turned out perfect! Thank you!!
Carolyn – Your recipes never disappoint! I made the gingerbread syrup last night and the aroma while it simmered was wonderful. This morning I enjoyed the gingerbread latte. It was delightful. The flavors were just right. I am so excited to make the syrup again when my adult children come home for Christmas! Thank you for another stellar recipe.
I used both regular white swerve and brown sugar swerve-syrup is very thin. How can I thicken it up?
It’s thin because you didn’t use the right sweeteners.
Thank you yet again, Carolyn.
I moved from Australia to China more than 20 years ago and fell in love with Starbuck’s gingerbread latte. I have recently been unwell in hospital and craving this drink. This recipe was easy to make with ingredients at hand. It tastes delicious and you have saved the day!!
I am so sorry to hear you aren’t well!
Wow! Gingerbread Lattes are my absolute favourites, and I never really like the store bought sugar free syrups, they always taste like chemicals to me so I thought I would just miss them forever. I tried this syrup this morning, as it is awesome! Drinking my first gingerbread latte right now and I am super happy! Thank you! Your recipes never disappoint!
I have a confession, and don’t be mad: I’ve never made this as directed – although I am 100% sure it would be *delicious*. I love making this gingerbread syrup to have a on hand for my coffee on busy mornings, or when I need a treat for myself. It’s also great with teas as well (think chai, or Tazo vanilla macaroon) If you’ve never tried it; add the syrup itself to your heavy cream when you froth it up for coffee. Then when you stir it in to your coffee…magic. Thank you as always!
I am not mad! You can always do what works for you.
This is delicious! I have the extra gingerbread syrup in my fridge and I’ve been slipping it into my coffee, hot cocoa, and sugar free pancake syrup.
Delicious – I love gingerbread and knew I had to make this as soon a saw your recipe!
Looks like the perfect winter drink!! Love gingerbread flavors!
Allyson Zea says
Wow! This is right up my alley! I can’t wait to try it, thanks for the easy recipe!
If I use liquid Allulose, how much would I use for the syrup!
No idea, I’ve never used it. How does it measure in comparison to sugar?
I don’t have Bochasweet and we can’t get Allulose in Canada so can I just use granulated swerve instead or is there a different substitute? I just love your recipes and cookbooks.
You can get allulose on Amazon.ca https://www.amazon.ca/Allulose-Alternative-Substitute-Absolutely-Aftertaste/dp/B084GX97WC/ref=sr_1_144?keywords=monkfruit&qid=1587011705&sr=8-144 If you just use Swerve, your syrup will be thin and the sweetener will settle to the bottom. Not a huge issue as long as you shake it up before you use it.
Well, now I feel really stupid. I was looking at the less specific directions farther up…
No worries, I was confused by your comment, though. That’s just the helpful tips section.
Diane Malcomson says
This sounds delicious. Can you provide exact measurements for making the syrup please?
I’m sorry? The exact measurements are there, in the recipe.
Kathy Cooke says
Very comforting on a cold morning! I made it with macadamia milk, the upper amount of ginger, vanilla creme liquid stevia rather than granulized with vanilla extract, 2 tsp instant coffee, and coconut milk rather than cream for non-dairy. Love it!