This homemade Barleycup Gingerbread Latte is an easy, decadent, delicious hot drink. The quick gingerbread syrup adds ‘wow’ flavour to the classic latte. A great hot drink for winter that’s easily vegan.
Recipe sponsored by Barleycup.
Make your own Barleycup Gingerbread Latte at home in just a few simple steps, for a delicious, warming, flavorful hot drink.
Barleycup is a tasty caffeine-free alternative to coffee, so it's perfect for this latte.
The easy Gingerbread Syrup makes a big batch, so you’ll have plenty left over for homemade gingerbread lattes all week long.
If you’re suddenly working from home, you may miss treating yourself to special coffees from local coffee shops. Well, now you can easily create them yourself! You’ll not only save money, but you can tweak them exactly how you like.
By making your own gingerbread latte at home, you can swap to Barleycup, which is made from roasted cereal grains and chicory roots and has all the flavour of coffee without the caffeine. Perfect if one of your new year’s goals is to cut down on caffeine.
If you’re going vegan this January, whether full time or just making a few swaps, then a great place to start is by switching from milk to vegan alternatives.
You can use any dairy-free milk for your gingerbread latte, but my favourites are soy, almond or oat milk. You can even find dairy-free squirty cream in many supermarkets, or simply whip chipped coconut cream. Bliss!
Plus, by making your own latte at home, you can keep those comfy clothes on, curl up and enjoy the hygge feeling.
Whip up this latte and enjoy comfort, cosiness and contentment during your work-from-home break.
The perfect antidote to yet another zoom call.
Why You'll Love This Recipe
The easy gingerbread syrup is ready in just 20 minutes.
You’ll have extra gingerbread syrup for lots of gingerbread lattes.
It makes a wonderful gift for others.
Barleycup is a natural and organic caffeine-free alternative to coffee.
A copycat Starbucks gingerbread latte that you can make from home.
A delicious treat when working from home or on cosy winter weekends.
Wintery-flavoured coffee drink that you can make with your favorite milk or vegan milk.
Ingredients & Tools
Brown Sugar & Caster Sugar: The sugars sweeten the gingerbread syrup and thicken it. If you're making this a vegan gingerbread latte, then check to make sure your sugar is vegan. In the UK it usually is, but in the USA try organic and check the label.
Ground Ginger, Cinnamon, Cloves and Nutmeg - for that classic gingerbread spice flavor.
Milk - use your favorite milk for drinks. I use soy or almond to make it vegan.
Barleycup - instead of espresso, for this gingerbread latte I’ve used caffeine-free Barleycup, which is a natural and organic blend of roasted cereal grain and chicory root that tastes delicious and similar to coffee.
Optional garnishes include nutmeg, whipped cream (or dairy-free), mini gingerbread men and sprinkles. Get creative!
I’ve been a fan of Barleycup for years and I love that it’s a caffeine-free alternative to coffee. I always have a jar in my cupboard for when I want a hot drink that won’t give me the head spins!
So it was exciting when they got in touch and asked me to come up with a hot winter drink recipe for them that’s perfect for those of us working from home. I hope you’ll love this Gingerbread Latte as much as I do!
What is Barleycup?
Barleycup is a 100% natural, vegan-friendly and organic alternative to caffeinated drinks that is also a source of dietary fibre.
It is made from roasted barley, rye and chicory roots, with no artificial additives, is caffeine-free and contains only 10kcals a cup.
The versatile powder is tasty on its own mixed into hot water like coffee, or it can be used as an ingredient in other drinks and desserts.
Varieties: Barleycup Powder, Barleycup Granules, Barleycup Organic and Barleycup with Dandelion.
They’ve also just come out with a new Caramel flavour which also contains sugar and caramel 2% (caramelised sugar) flavouring. I love this new one and it tastes similar to Horlicks!
Barleycup is available online and in-store at Holland and Barrett and many independent health food stores, from £2.50
Find out more at Barleycup.
How to make Gingerbread Latte
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the syrup ingredients for 5 minutes, stirring, or until the sugar dissolves.
Boil, then reduce the heat and simmer (without stirring) for 15 minutes or until the mixture is thick and a syrup consistency.
Remove from the heat and leave to cool completely, then strain over a bowl to remove the cloves and excess spices.
Next, assemble the gingerbread latte.
Heat the milk (in a pan or microwave) and then froth with a frother or in a blender.
Tip: if you don’t have those gadgets, you can add the milk to a jar, put on the lid and shake vigorously until foamy, then heat the milk.
Dissolve the Barleycup into the hot water to make espresso, then pour into the mug and stir in 2 teaspoons of gingerbread syrup (or more or less to taste). Top up with the frothed milk.
Optionally, to garnish add whipped cream, a dusting of Barleycup or nutmeg, sprinkles and mini gingerbread cookies.
You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
Once the syrup is open, store it in the fridge for up to 3 weeks.
Be sure that the sugars are completely dissolved before moving onto the next step.
You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
Tweak the latte to your liking - if you like it sweet, add a little more syrup.
Barleycup makes this a caffiene-free hot drink.
Make this a lighter drink by leaving out the garnishes (whipped cream, sprinkles and gingerbread cookie).
You can often find vegan squirty cream in the chiller section of the supermarket, but if not, you can make your own by whipping chilled coconut cream.
Enjoy with Gingerbread Pumpkin Cupcakes.
Pour extra syrup over these Vegan Pancakes.
Serve with Gingerbread Brownies for your work-from-home coffee break.
Drizzle the syrup over Vanilla Ice Cream.
Serve at brunch with these Cherry Bars with Oats and Almonds.
Enjoy in the morning with this Pear and Gingerbread Breakfast Parfait.
Using different vegan milk types will change the flavour slightly, so experiment!
Try it with chocolate soy milk for a cocoa twist.
Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
Add a splash of Tia Maria for a grown-up alcohol twist.
Storing: It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.
More Gingerbread Flavored Recipes
Do you love the flavor of gingerbread as much as I do? If so, be sure to get that wonderful flavor in these other recipes too!
Get the recipe
Barleycup Gingerbread Latte
For the gingerbread syrup
- 1 ¼ cups (300ml) water
- ¾ cup (150g) brown sugar
- ¾ cup (150g) caster sugar
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ tsp ground nutmeg
- 5 cloves
For the gingerbread latte
- 1 ½ cup (350ml) milk (I use almond milk)
- 2 teaspoons gingerbread syrup recipe below
- 2 teaspoons Barleycup dissolved in (⅓ cup/80ml) boiled water
- ground nutmeg
- whipped cream or dairy-free whipped cream
- mini gingerbread men
- gold sprinkles
For the gingerbread syrup
- Add all the gingerbread syrup ingredients to a pan. Heat for 5 minutes, stirring, or until the sugar dissolves.
- Bring to the boil, then reduce the heat and simmer (without stirring) for 15 minutes or until the mixture is thick and a syrup consistency.
- Remove from the heat and leave to cool completely, then remove the cloves.
For the gingerbread latte
- Heat the milk and then froth with a frother or in a blender.
- Dissolve the Barleycup into the hot water to make espresso, then divide between two mugs and stir in 2 teaspoons of gingerbread syrup (or more to taste) into each mug. Top up with the frothed milk.
- To garnish, add whipped cream, a dusting of Barleycup or nutmeg, sprinkles and gingerbread cookies.
- NOTE: you'll have lots of leftover gingerbread syrup, so keep it in the fridge for more lattes!
- Note that nutritional info doesn't include whipped cream, cookies or sprinkles.
- You’ll have lots of leftover gingerbread syrup, so store it in a sterilized jar or bottle for up to 1 month.
- Once the syrup is open, store it in the fridge for up to 3 weeks.
- Be sure that the sugars are completely dissolved before moving onto the next step.
- You can use any milk for your gingerbread latte - I usually use soy or almond to make it vegan.
- Tweak the latte to your liking - if you like it sweet, add a little more syrup.
- Using different vegan milk types will change the flavour slightly, so experiment!
- Try it with chocolate soy milk for a cocoa twist.
- Mix ¼ teaspoon of vanilla extract for a more vanilla flavor or try almond extract.
- Add a splash of Tia Maria for a grown-up alcohol twist.
- Storing: It’s best to make the Barleycup Gingerbread Latte just before serving. The syrup can be stored in a sterilised bottle for up to 1 month, and once opened in the fridge for up to 3 weeks.