Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

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Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

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Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

I’m absolutely obsessed with oat milk lattes – I just love how easy they are to make! I often enjoy oat milk lattes plain – just espresso and oat milk – but sometimes I want to up the ante and add a bit of sweetness and round it out with vanilla. This honey vanilla oat milk lattes are the result, and it is divine!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Honey Vanilla Oat Milk Latte
• Ingredients
• Adaptations/Variations
• Equipment
• How to Make a Honey Vanilla Oat Milk Latte
• More Cozy Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

When you live in a drizzly, gray place like Seattle in the winter, you learn how to embrace the cozy! Finding cozy, comforting elements wherever you can really helps a person get through the long, dark winters. That’s probably why coffee shops are a massive thing in the Pacific Northwest!

I love a good coffee shop and a great barista-made oat milk latte, but I also feel like oat milk lattes are one of the easiest and most accessible coffee shop drinks to make at home.

Why You’ll Love This Honey Vanilla Oat Milk Latte

Oat milk is amazing in lattes, for one. It froths up SO fabulously and tastes rich, creamy, and luxurious.

Even if you normally love dairy, I’m willing to bet that once you try oat milk in lattes, you might not want to go back!

I love straight-up oat milk lattes – with just warmed and frothed oat milk + espresso – but when I’m really craving a treat, I grab the honey and vanilla extract and make a honey vanilla oat milk latte.

There’s just something about the floral sweetness of honey and the warmth of vanilla that really make this coffee drink so special.

Ingredients

• Oat milk – I’m on team oat milk these days when it comes to lattes – it’s thick and creamy and froths so well. But you can easily swap in your favorite dairy milk or plant-based alternative.
• Espresso or strong coffee – Whichever you prefer, but I have some details about what I’ve been using lately for lattes in the “Equipment” section of this post.
• Honey – Any light honey will do (I’m partial to clover or blackberry honey). If you’re vegan or if you don’t have any honey on hand, pure maple syrup makes an excellent swap-in.
• Pure vanilla extract

Adaptations/Variations

• Plain Oat Milk Latte – Just leave out the honey and vanilla for a plain version. I drink these all the time, too!
• Vegan Oat Milk Latte – If you’re vegan, you’ll want to sub out the honey for pure maple syrup.
• Cinnamon Honey Oat Milk Latte – Add a dash of cinnamon to the oat milk + a bit more cinnamon sprinkled over the top.

Equipment

While you can use a fancy espresso machine if you have one, it’s totally not needed! You don’t need any fancy equipment to make this oat milk latte.

I’m completely obsessed with this stovetop espresso maker that’s less than $20 and super easy to use. You can also just use your favorite brewing method to whip up some strong coffee.

For the milk, it can be as simple as heating up the milk and honey on your stove then frothing it, or you can use an electric frothing machine which, for me, is a little wintertime splurge that I love.

This is what the equipment I use to make my lattes (these are all affiliate links; if you click and make a purchase, I will receive a small percentage of the sale for referring you, at no additional cost):

Espresso brewer

• Stovetop espresso maker: This $20 stovetop espresso maker is so wonderful! Just fill the bottom with water, add ground espresso beans to the cup, and set it over medium-low heat on the stove. The espresso bubbles up into the upper chamber, and from there, you can just pour it directly into your latte mug. and you just pour that directly into your mug.

Frother

• Stainless steel milk frother: I have and love this milk frother, which has been so amazing during the cold months! Just put your milk in, set the temperature, and press the button for heated, frothy milk. Swap out the little frothing disc for no froth or lots of froth.
• Hand frother: This inexpensive $10 handheld milk frother wand gives you a great froth for just about the price of a coffee shop latte!

Add piping hot, freshly brewed espresso to a mug.

Warm oat milk and honey, then stir in vanilla. Froth until foamy.

Then pour the milk into the mug with the espresso and spoon the extra froth over the top. Drizzle with more honey and get cozy!

I hope this Honey Vanilla Oat Milk Latte helps brighten up your winter mornings (or makes an excellent pick-me-up for those dragging afternoons!

More Cozy Drink Recipes

• Crock Pot Gingerbread Pumpkin Lattes
• Egg Nog Latte
• Dairy-Free Eggnog
• Mulled Cider
• Gluhwein (Mulled Wine)
• London Fog Latte

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Honey Vanilla Oat Milk Latte Recipe

A creamy warm oat milk latte with sweet floral notes of honey and warm vanilla. Cozy factor = off the charts!

Keyword dairy free latte, latte made with oat milk, non dairy latte, oat milk latte, vanilla oat milk latte, vegan latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 273kcal

Author Kare

Ingredients

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1 1/2 cups oat milk I prefer full-fat oat milk
• 1-2 tablespoons honey to taste + more for drizzling on top, if desired
• 1 teaspoon pure vanilla extract

Instructions

• Brew the espresso or coffee and add it to a 16-ounce or larger mug.
• Heat the oat milk and 1 tablespoon of the honey on the stovetop, or use a frothing machine to heat it up. Add the vanilla and taste the milk to see if it's at the sweetness level that you like (if not, add more honey).
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pour the oat milk into the espresso or coffee about 4/5 of the way, then top the rest with foam. Drizzle honey over the top if desired. Serve.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Honey Vanilla Oat Milk Latte Recipe appeared first on Kitchen Treaty.

This gingerbread latte is made super simply, with steamed milk (I use oat milk), espresso or strong coffee, a dollop of whipped cream if you like, and a sprinkle of cinnamon. Mini gingerbread people optional but highly recommended!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Gingerbread Latte
• Ingredients
• Equipment
• How to Make a Gingerbread Latte
• More Cozy Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Mornings are my favorite time of day, and 90% of why that is, is coffee. I’ve had to experiment with limiting or eliminating caffeinated coffees in the past, in which case I delved into these coffee alternatives which were actually pretty good. But nothing beats a pot of strong coffee, a perfectly brewed latte, or, in the summer, a cold brew and I’ve always been thankful that I’ve been able to return to caffeinated coffee.

One of the best ways to enjoy a nice, cozy cup of coffee is in the form of an oat milk latte, and, in December, make that a gingerbread oat milk latte! I’m a huge fan of oat milk in lattes, not just because I need to limit my dairy intake, but also because it’s thick, rich, and foams amazingly.

This gingerbread latte recipe is super easy to make with whichever kind of milk you prefer, though.

Why You’ll Love This Gingerbread Latte

If you’re a Starbucks fan, you know: December is all about peppermint mochas and gingerbread lattes. Sure, you can buy your fancy coffee drinks, but it’s alway nice to know how to make Starbucks gingerbread latte recipe and other coffee shop drinks at home. Plus, now that lattes are often something like $7 a pop, it’s EXTRA nice to know how to make them at home!

Turns out it’s really, really easy to recreate the gingerbread latte experience in your own kitchen. All you need is a few minutes to make the syrup, then just stick it in the fridge for whenever you need an ultra cozy latte in your hands, stat. Then it’s just a matter of steaming your milk, brewing your coffee or espresso, and adding the gingerbread syrup when you have a hankering!

Ingredients

• Gingerbread coffee syrup – Made with sugar, water, molasses, and gingerbread spices.
• Milk – Use your favorite dairy milk or plant-based alternative. I’m on team oat milk these days when it comes to lattes.
• Espresso or strong coffee – Whichever you prefer, but I have some details about what I’ve been using lately for lattes in the “Equipment” section of this post.
• Whipped cream and ground cinnamon – Optional but highly recommended!

Equipment

You don’t need any fancy equipment to make this gingerbread latte. You can literally brew up some strong coffee, add the gingerbread coffee syrup, heat up your milk on the stove, spin a whisk into the milk to froth it, and pour it into your mug with the coffee and gingerbread syrup.

OR you can go the other direction and get a super fancy does-it-all espresso machine.

Me, I use pretty inexpensive equipment – though my frother was a little bit of a splurge. Here’s what I use to make my lattes (please note these are all affiliate links, so if you click and make a purchase, I will receive a small percentage of the sale for referring you, at no additional cost to you):

Espresso brewer

• Stovetop espresso maker: I recently bought this $20 stovetop espresso maker (affiliate link), and it’s such a game changer when it comes to being able to make shots of espresso for lattes super inexpensively! You just fill the bottom with water, add finely ground espresso beans to the cup, and set it on the stove. The espresso perks up into the top chamber, and you just pour that directly into your mug.

Frother

• Stainless steel milk frother: I have this amazing milk frother, which was a more of a splurge, but I have gotten SO much use of it out of the years. You just put your milk in, set the temp, and press the button for perfect heated, frothy milk. You can add ingredients to the milk like hot cocoa mix or sweetener, and it all mixes together beautifully. Just change out the little frothing disc for no froth or lots of froth.
• Hand frother: I’ve also used an inexpensive $10 handheld milk frother wand in the past, which works great!

How to Make a Gingerbread Latte

First, you’ll want to make the gingerbread coffee syrup. Add the sugar, water, molasses, and spices to a saucepan and bring it to a boil. Cook until the sugar has dissolved. (You can view the full post for gingerbread latte coffee syrup right here – it’s perfect for holiday gifting!)

Next, brew your coffee or espresso and add it to your mug. Add a couple of tablespoons of the gingerbread coffee syrup, then heat up your milk, give it a good froth, and pour it over the coffee and syrup.

Taste it and add a little more gingerbread syrup if you like. Top with the foam then add a light dusting of cinnamon. Optimally served with mini gingerbread men!

That’s it! A homemade gingerbread latte in your hot little hands.

I hope this Gingerbread Latte brightens up your holidays like it has mine! It’s super easy to make with a simple but deeply flavored homemade coffee syrup, espresso, and milk. Serve it up with mini gingerbread cookies for the full experience!

More Cozy Drink Recipes

• Crock Pot Gingerbread Pumpkin Lattes
• Egg Nog Latte
• Dairy-Free Eggnog
• Mulled Cider
• Gluhwein (Mulled Wine)
• London Fog Latte

Print

Gingerbread Latte Recipe

If you love Starbucks gingerbread lattes but hate spending the money, this easy dupe is what you need in your life! Super easy to make and the perfect latte for the holidays.

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 2-3 tablespoons gingerbread coffee syrup to taste
• 1 1/2 cups milk 12 ounces; I prefer full-fat oat milk. Dairy milk, almond milk, or soy milk also work!
• whipped cream and ground cinnamon for topping, optional

Instructions

Make the gingerbread coffee syrup.

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the gingerbread latte.

• Brew the espresso or coffee and add it to a 16-ounce or larger mug.
• Heat the oat milk over the stove or froth it using a frothing machine. You can also froth it using a hand frother or a wire whisk – just place the wire part in the cup, place the handle between both of your hands, and spin it in the cup.
• Stir in the gingerbread coffee syrup. I recommend starting at 2 tablespoons and increasing to 3 if you prefer.
• Top with whipped cream, if using, and sprinkle with cinnamon. Serve.

Notes

Nutrition facts do not include whipped cream.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

The post Gingerbread Latte Recipe appeared first on Kitchen Treaty.

Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

Print

Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses NOT blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Instructions

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

The post Gingerbread Coffee Syrup Recipe appeared first on Kitchen Treaty.

Is your morning cup of coffee starting to give you more misery than joy? Maybe it’s making you feel a bit too jittery or giving you a lovely little case of acid reflux? 

I can definitely relate. I’m the first to admit to being obsessed with our morning coffee routine, but my body just isn’t having it lately.

I’d been powering through, reducing my consumption when I can, working in some decaf here and there … and then my doctor suggested I consider eliminating caffeine altogether. “And not decaf, either,” he said. “Decaf is a racket.” Yep, it still contains caffeine – and so do black, green, white, and oolong teas. Oh, and chocolate too! It was all off the table.

Luckily, since then I have learned that if you’re looking for a caffeine-free coffee alternative, there are a TON of options out there! And because I was exhaustively researching, buying, and testing coffee substitutes, I thought, why not share?

And so here’s A Guide to Caffeine-Free Coffee Alternatives – all about the popular ingredients used in coffee alternatives, plus reviews of several brands I tried, including my top three faves (note that I have not yet tried Dandy Blend [affiliate link], so my reviews may change once I receive my sample and give that one a try!)

Table of Contents

• Popular coffee alternative ingredients
  • Chicory root
  • Barley
  • Dandelion root
  • Figs
  • Other ingredients
• Coffee alternative reviews
  • My criteria
  • #1: Teecino Dandelion Dark Roast
  • #2: Pero Instant Natural Beverage
  • #3: Coffig Roasted Fig Beverage
  • Other coffee alternative products

Popular Ingredients in Coffee Alternatives

Before we dive head first into the specific products I’ve independently tested and have (or have not) enjoyed, let’s talk about specific ingredients, shall we?

Chicory root

The most common coffee alternative ingredient I’ve found is chicory root. An herbaceous perennial flower related to the dandelion, chicory has bright blue flowers and a root that, when roasted and ground, resembles coffee in aroma, taste, and hue.

Chicory coffee also has been found to have some very healthful benefits, such as prebiotic properties that feed the good bacteria in your gut. And personally, I’ve found that chicory coffees do tend to sooth my stomach, which has been a happy finding considering traditional coffee does the opposite.

Barley

This popular coffee alternative ingredient surprised me! Barley grains are roasted and ground for nutty, coffee-like flavor. Roasted barley coffee is reportedly popular in Italy, and goes by the name caffè d’orzo (or, simply, “orzo”). This interesting Saveur article goes into more detail about barley coffee, how Italians created it due to World War II rationing but it continues to be a popular drink today.

There are many barley coffee products on the market. From what I’ve found, they’re generally instant coffee drinks. Pero is the version I picked up at my local grocery store, and it’s actually one of my favorite overall coffee alternatives (read on for the full review!)

Note that if you eat gluten-free, barley is a no-go!

Dandelion root

Roasted and ground dandelion root really does resemble real coffee in taste and color. I love the bitter notes in dandelion root, which truly remind me of coffee.

A quick Google search yields lots of claims about dandelion tea’s health benefits. Those may or may not be true; I just like how much it resembles coffee. Which, I have to admit, was a huge surprise to me, having only ever viewed dandelions as pests in the backyard!

Figs

Another surprising ingredient! Somewhere in my searches, I came across a fig coffee product called Coffig. It’s a coffee substitute out of Oregon, made with roasted black mission figs. This is one of my favorites, too – though the aroma is overwhelmingly of figs, the taste has the perfect coffee-esque bitter note. 

Some Teaccino products contain figs, too.

Other ingredients

There are several other ingredients found in coffee alternatives. Rye is often included in barley coffee products. Burdock root is a vegetable that is reported to have coffee-like qualities when dried and brewed. Carob is another ingredient I’ve been seeing in coffee alternative products. Almonds make an appearance in some coffee substitute products, too, contributing a rich, nutty flavor.  

Coffee Substitute Reviews

My criteria

Personally, I’ve always liked my coffee strong and full-bodied. We grind our own coffee beans and brew using the pour-over method, and it’s worth every bit of effort. SO GOOD.

To be honest, I’ve had face the fact that no herbal coffee or other coffee alternative is going to completely replace the experience (and taste!) of my beloved real coffee. But there are some that come close enough – so yay for that!

I like my coffee with cream, but NOT sugar. I’m not a fan of sweetened coffee. So coffee alternative products that were on the sweeter side tended to not be my fave. 

It’s also worth noting that this is not a sponsored post in any way; I paid for all of these products myself, and reviewed them completely independently. 

For each product, I considered aroma, taste, and ease of brewing. Are we ready? Let’s start with my #1 favorite coffee substitute. 

#1: Teecino Dandelion Dark Roast

• Ingredients: Carob, chicory, dandelion root, ramón seeds, and natural coffee flavor
• Aroma: Light, nutty, sweet
• Taste: To me, Teecino’s Dandelion Dark Roast tastes the closest to real coffee, though body-wise, it is rather thin. It has just enough bitterness to remind me of real coffee. This product contains ramón seeds for a bit of sweetness. I don’t actually love that sweetness, but it does seem to help round out the flavors overall. 
• Ease of brewing: Teecino Dandelion Dark Roast is available in tea bags, making it super easy to brew (just like tea). It’s also available in a loose form that brews like coffee – you can use in a drip coffee maker, French press, or even an espresso machine. 
• Overall: I rate Teecino Dandelion Dark Roast a 4/5. For me, it comes pretty darn close to coffee!
• Where to buy it: I found Teecino Dandelion Dark Roast at my local PCC store (a grocery store local to the Seattle area). It’s also available on Amazon (affiliate link).

#2: Pero Instant Natural Beverage

• Ingredients: Barley, malted barley, chicory, rye
• Aroma: Smoky
• Taste: Medium body with a satisfying, almost chocolatey, coffee-esque warmth. No real bitterness and just a hint of sweetness. 
• Ease of brewing: The easiest! It’s an instant beverage, so just spoon it into your mug, add hot water, and stir to combine. 
• Overall: 4/5. I really like Pero as a coffee substitute; it hits almost all the right notes for me. 
• Where to buy it: I found Pero at my local PCC grocery store. It’s also available on iHerb.com.

#3: Coffig Roasted Fig Beverage

• Ingredients: 100% black figs
• Aroma: Super sweet and fruity – 100% fig aroma, which I’m not necessarily wanting in my coffee substitute, but it’s not unpleasant – as long as you like figs.
• Taste: Coffig has a wonderful, coffee-like bitter note. I love that! It brews up nice and dark with medium body. It definitely has a coffee-like quality, but it’s also very figgy and a tad sweet for my tastes.
• Ease of brewing: Brews like regular coffee; I use a French press.
• Overall: 3.5/5. I like this one! It’s not the first option I reach for, but it tastes great. I like that it doesn’t take a ton of product to brew a cup – a little goes a long way.
• Where to buy it: Amazon (affiliate link).

Other Coffee Alternative Products

I also tried the following coffee alternatives, some of which I found acceptably drinkable and some, well, not so much. 

Leroux

• Ingredients: 100% soluble chicory
• Aroma: Lightly fruity
• Taste: Imported from France, this soluble chicory drink has wonderful medium body and goes down smooth. It has a nice nuttiness and a pleasant bitter note, but it’s a bit sweeter than I like. And it has a slightly unpleasant aftertaste that I don’t care for. 
• Ease of brewing: Another instant beverage. Easy! Just spoon it into your mug, add hot water, and stir to combine. 
• Overall: Overall I rate Leroux a 3.5/5. This was the very first chicory coffee I tried, and gave me hope that there might be coffee substitute out there that I could love. It’s a very drinkable coffee alternative, but it has a sweet note that doesn’t work for me, and I’m not a huge fan of the aroma either. 
• Where to buy it: I found it on Amazon (affiliate link).

Celestial Seasonings Roastaroma Herbal Tea

• Ingredients: Roasted barley, roasted chicory, roasted carob, cinnamon, allspice, and Chinese star anise
• Aroma: Warmly and cozily spiced thanks to the cinnamon, allspice, and anise
• Taste: Body-wise, this one is quite thin, as it’s more like tea than coffee. The taste is very light, with little to no bitterness. 
• Ease of brewing: Brews up just like tea – nice and easy.
• Overall: 3/5. I reach for this when I’m in the mood for a comforting cup of chai-ish tea moreso than when I’m craving coffee. 
• Where to buy it: I found it at a local grocery store. It’s also available on Amazon (affiliate link). 

Teecino Java Chicory Herbal ‘Coffee’

• Ingredients: Carob, barley, chicory, dates, almonds, natural coffee flavor, figs
• Aroma: Nutty, sweet
• Taste: This one isn’t my favorite. It has okay body, but the flavor is a little murky. It tastes a bit hazelnutty to me, too, which I don’t love here. It’s also a bit sweeter than I like. 
• Ease of brewing: This one’s brewed just like coffee. I whip it up in my single serve French press. So add the mix to the pitcher, pour over hot water, and let steep for 5 minutes. 
• Overall: 2.5/5. Drinkable, but not my fave. 
• Notes: I also tried the Mocha version of this product, which I liked even less. I’ve never been a fan of flavored coffees so keep that in mind. 
• Where to buy it: I found it at my local grocery store, but it’s also available on Amazon (affiliate link). 

Rasa Adaptogenic Coffee Alternative

• Ingredients: Roasted chicory, burdock, and dandelion roots, Eleuthera, shatavari, he shouting’s wu, codonopsis, chug mycelium, ashwagandha, rhodilia, Ceylon cinnamon and reishi extract
• Aroma: Earthy and mushroomy
• Taste: It tastes a lot better than it smells. It has a nice, coffee-like bitter note. The body is pretty thin, but it has some warm, nutty elements that are really nice. 
• Ease of brewing: This one brews up just like coffee. I make it in my French press, but the 10-15 minutes brew time is quite long. So not the easiest. 
• Overall: 2/5. I really wanted to like this one, but it wasn’t my fave. Rasa’s Adapogenic Coffee Alternative is one of the most innovative of the bunch, with a long list of health-promoting herbs (adaptogens are said to help reduce the effects of stress on the body). But the aroma kills it for me. 
• Where to buy it: Wearerasa.com

Do you have any herbal coffee alternatives or other coffee substitutes that you love? Please share in the comments below!

Read more

• A recipe for a Vanilla Turmeric Golden Milk Latte, a nice, warming, caffeine-free alternative to coffee
• And read about nine rich and creamy vegan coffee creamers – a handful of recipes plus my favorite store-bought creamers

The post Saying No to Caffeine? Coffee Alternatives, Reviewed appeared first on Kitchen Treaty.

You know what’s really cool about this? Pumpkin Cream Cold Brew is totally my idea. You’re welcome, Starbucks. I mean, I called it Pumpkin Spice Iced Coffee back in 2015, but you know. Details.

Okay, okay. So this recipe is a little (or a lot) different than that was, but I mean, it’s true. Cold brew coffee + a pumpkin spice situation = really, really made for each other.

(Hot, too. I mean, some may consider pumpkin and coffee basic, but I’ll just be over here shruggin’, PSLin’, and smilin’.)

So here we are, my fifth pumpkin coffee situation, Vegan Pumpkin Cream Cold Brew. And it’s a really excellent situation, if I do say so myself.

Read on for the pumpkilicious scoop. (Sorry, that word doesn’t really work at all, does it?)

Oh wait. Before you read on, if you’re all, “This is great, but what about a dairy version?” Well, Fox & Briar has you covered right here. She posted her glorious homemade version on Instagram and I got excited and then sad because dairy. But that’s what inspired me to come up with this Vegan Pumpkin Spice Cold Brew. So if you want something closer to the dairy-full original found at Starbucks, click on through. Meghan has you covered.

But if you’re into the dairy-free situation? Read on!

How to Make Vegan Pumpkin Cream Cold Brew

Gather your ingredients. We’re looking at a super-easy combo that can be 100% store-bought if you’d rather (and personally, I’d often rather). We’ve got the cold brew itself – go for homemade if you like, or find one of the fine premade versions at your local grocery store.

And then the pumpkin cream ingredients: a can of lite coconut milk, pumpkin puree, pure maple syrup, pumpkin spice mix, vanilla extract, and a pinch of salt. The salt is not pictured. My apologies, salt.

Give that a whirr in your blender. Then strain just to get any bigger pumpkin or spice bits out of the situation.

And you have your pumpkin cream.

Glorious, glorious pumpkin cream.

Okay, so here’s where you have to be patient. If you want that awesome cream-floating-on-top layered situation, you’re going to need to chill your pumpkin cream. I know, it seems like a particular form of cruelty, but it’s worth the wait. Promise. (But if you don’t want to wait, that’s okay too. Your pumpkin cream will just sink into and incorporate with the coffee faster. Mix it up [or not], sip away, and chill the rest for next time. Who knows, you might prefer it all mixed in anyway. I won’t judge!)

Right, so you have your chilled pumpkin cream and your cold brew. Fill your cup about 3/4 full with ice, and then about 2/3 full of cold brew coffee. Then spoon your pumpkin cream over the top and sprinkle with a bit of pumpkin spice if you like.

Okay, so I will say this pumpkin cream ISN’T a “cold foam” sort of situation like Starbucks makes. Their cold foam has some magic going on that makes it extra bubbly and floaty. But I find this version made with coconut milk CAN be made to float and it tastes JUST like a coconut milk version from Starbucks. (Note that I did try frothing it and it didn’t make a lick of difference, so don’t waste your time!)

So there you have it: Homemade Pumpkin Cream Cold Brew, vegan style. No need to drive to Starbucks, shell out cash, and beg for substitutions. Stay home, get caffeinated, get cozy, stay happy.

Hello fall.

Print

Vegan Pumpkin Cream Cold Brew Coffee

Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.

Total Time 2 hours hours 5 minutes minutes

Author Kare

Ingredients

For the vegan pumpkin cream:

• 1 14-ounce can lite coconut milk (I prefer Thai Kitchen brand for this one)
• 3 tablespoons pumpkin puree
• 3 tablespoons pure maple syrup
• 1 teaspoon pumpkin pie spice here’s an easy recipe for making your own
• 1 teaspoon pure vanilla extract
• Pinch sea salt

For one glass of Vegan Pumpkin Cream Cold Brew:

• Cold brew coffee store-bought or homemade
• Ice
• Pumpkin cream
• Pinch pumpkin spice mix for garnish
•  

Instructions

• Fill your glass 3/4 of the way full of ice.
• Pour coffee in about 2/3 full.
• Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
• Sprinkle a bit of pumpkin spice mix over the top and serve.

The post Vegan Pumpkin Cream Cold Brew appeared first on Kitchen Treaty.

This method for making iced coffee makes my mornings SO MUCH better. Great iced coffee in (practically) an instant? Sign me up!

Japanese-style iced coffee involves adding ice to a vessel, then adding the grounds to the carafe or a cone and pouring hot water over the grounds. Rich, strong coffee then drips over the ice, and if your ratios are just right, you end up with the perfect glass of iced coffee that’s rich, amazing-tasting, and not even a little watered down.

Table of Contents

• The Story Behind the Recipe
• Cold Brew vs. Japanese-Style Iced Coffee
• About this Recipe for Japanese Iced Coffee
• Ingredients
• Equipment
• Adaptations/Variations
• How to Make Japanese-Style Iced Coffee
• Tips for Success
• More Iced Coffee Love 😍

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

These days, we are pretty married to our pour-over carafe. My guy is a routine man, and every weekday morning like clockwork he wakes up at 5:30 a.m., showers, heads downstairs, puts away any dishes that left out to dry overnight. And then he starts the process of making coffee.

Grind the beans, warm the carafe, boil the water, add the grounds to the thick paper filter, patiently pour the water over to make a few perfect mugs. The pour-over method isn’t as easy or as fast as many others, but it results in a seriously killer cup of coffee.

Come spring and summer, though, hot coffee doesn’t sound quite as good to me. My guy, he never wavers from his steaming-hot cup, but I like a tall, strong glass of iced coffee just as well – maybe even better – once the weather warms.

I’m a huge fan of cold-brewed iced coffee concentrate, but the half-day process requires some planning ahead, and the truth is … I’m not always a plan-ahead type of gal.

Enter a newish-to-me, practically instant method that results in an incredible glass of iced coffee: Japanese-Style Iced Coffee!

I started making Japanese-style iced coffee last year, and I pretty much became an instant fanatic.

Cold Brew vs. Japanese-Style Iced Coffee

So what’s the difference, you ask, between cold brew and Japanese style, other than the fact that one takes 12 hours and one takes 12 minutes (if that)?

Well, with Japanese-style, you only get one serving at a time – as opposed to cold brew, where you can fix up a whole big batch at a time. So keep that in mind, depending on how much caffeine you’re looking to consume.

Flavor-wise, cold brew is famous for producing a mellow yet potent elixir that’s rich, relatively free of acid, and tastes almost chocolatey. 

Japanese-style, on the other hand, is known for retaining more of the nuances of flavor that you lose when coffee doesn’t ever meet hot water. You get a bit more acid, yes, but still a full-flavored cuppa. Or jarra, as the case may be, because I brew my Japanese-method cold brew right into a mason jar. High class, baby.

Add some creamer, plop in a straw, and hallelujah: delicious caffeine.

About this Recipe for Japanese Iced Coffee

There are a few resources out there for how to make Japanese-style iced coffee, and they are very thorough. But coffee, like wine, can be a little … highfalutin? Controversial?

I can usually recognize and adore a great cup of coffee, but a coffee connoisseur I am not. So let’s maybe just call this one How to Make Japanese-Style Iced Coffee for the Average Joe. I’m keeping it simple and straightforward to give you somewhere to start.

For instance, I like to brew my Japanese Iced Coffee directly into my vessel (a mason jar). I mean, does it get any easier than that?

Many instructions call for the use of a scale, and if you have it, I do second that suggestion (because it makes things so easy!) But it’s definitely not required. You can also brew your iced coffee this way with a few simple measurements.

Ingredients

• Coffee – Go with a rich, dark roast for the most robust glass of iced coffee. Grind your beans to a medium-fine consistency.
• Ice
• Water

Equipment

You can use two different set-ups for perfect Japanese Iced Coffee:

• Carafe + paper filter – a Chemex is great for Japanese-style iced coffee. Just plonk your ice cubes right in the base.
• RECOMMENDED: Ceramic coffee brewing cone (here’s an affiliate link to the one I use) + paper filter + mason jar – My preferred method is to use a ceramic cone set right over a Mason jar. The Mason jar is thick and sturdy, so I don’t have to worry about easing the ice into my Chemex without breaking it. With a Mason jar, just brew right into it, plop in a straw, and done!

Adaptations/Variations

• Make it creamy – For me, cream in my iced coffee is a must. If you prefer dairy, half and half or a splash of heavy whipping cream are glorious. If you’re a non-dairy creamer kinda person, I have several creamer recipes for you to try: Cashew Coffee Creamer, Almond Coffee Creamer, Pumpkin Coffee Creamer, Peppermint Mocha Coffee Creamer, oh and this vegan eggnog is SO good in coffee!
• Flavor it up with chocolate syrup, cinnamon dolce syrup, pumpkin syrup, vanilla extract, or a pinch of ground cardamom.

How to Make Japanese-Style Iced Coffee

Start by adding the ice to your mason jar or carafe.

Set a filter in your brewer, then add the coffee grounds.

Bring your water to a boil, then slowly pour just a teensy bit of water over the grounds to “bloom” them.

Pour about half of the remaining water over the top, then when it’s finished dripping through, pour the rest of the water over.

When it’s done brewing, add more ice and cream if you like, sugar if you want, and any other flavor. It’s up to you!

Tips for Success

• Grinding tips: Grind your beans right before you brew your coffee and make sure your grinder is set to medium-fine.
• Use a scale: Set your Mason jar & brewer or carafe on a food scale and zero it out. Add 230 grams ice, then 30 grams coffee beans, and finally brew with 230 grams of water. You don’t have to use any measuring cups and the scale makes it super easy!
• Use a goose-neck kettle: It’s not a must, but it’s so much easier to make pour-over style coffee with one.

More Iced Coffee Love 😍

• Cold-Brewed Iced Coffee
• Pumpkin Cream Cold Brew
• 10 Ways to Upgrade Your Iced Coffee
• Coffee Ice Cubes

Print

How to Make Japanese-Style Iced Coffee

Want high-quality iced coffee in minutes? This method makes it happen by brewing coffee right over the ice. I make mine even simpler by placing a pour-over cone right over a big mason jar. Just add cream, plop in a straw, and morning’s made!

Keyword iced coffee, japanese iced coffee

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Kare

Equipment

• Measuring cups or a kitchen scale
• A pour-over cone aka a drip brewer, or a carafe like a Chemex
• A coffee filter that fits the pour-over cone or carafe
• A 16-ounce or larger mason jar if not using a carafe
• Tea kettle preferably a goose-neck shape made for pour-over brewing

Ingredients

• 1/4 cup ground coffee beans 1 ounce/30 grams. I like a darker roast
• 1 cup ice cubes 8 oz./230 g., plus more for serving
• 1 cup water 8 oz./230 g.

Instructions

• Fill the mason jar or carafe with the 2 cups/8 oz./230 g. ice.
• Set a filter in the brewer, set it over the mason jar (if using) for brewing, and add the coffee grounds.
• Bring the water to a boil. Slowly pour just a bit of the water over the grounds – just enough to cause the coffee to expand (also known as “blooming”). Once all of that water has dripped through, slowly pour about half of the remaining water over the top. When that has finished dripping through, slowly pour the remaining water over the top. Let drain completely.
• If using a mason jar, remove the drip brewer. If using a carafe, remove the filter and grounds then pour into a glass. Add ice, cream, and/or sugar if desired. Add additional ice, cream, and/or sugar if desired and stir. Serve immediately.

Nutrition

Serving: 1g | Sodium: 24mg | Calcium: 14mg

The post How to Make Japanese Iced Coffee appeared first on Kitchen Treaty.

The Story Behind the Recipe

I’m not sure there’s anything more December-worthy than a good pepperminty chocolate splurge. But when dairy’s not on the menu, what’s a peppermint mocha lover to do? Enjoy this Vegan Peppermint Mocha Coffee Creamer, that’s what!

Ready to liven up your cuppa joe with some holiday cheer? Come along with me through the seven layers of the candy cane forest …

Sorry, went into Elf mode for a moment there. Let’s move along.

Initially, I envisioned this recipe as a cashew coffee creamer based concoction, using the blender. And that was fairly tasty.

But then I started thinking about how, perhaps, I should start with almost a homemade chocolate syrup situation and then go from there – the heat helps dissolve and distribute the cocoa powder. Adding lite coconut milk gave us, of course, us creamy bliss – and the Vegan Peppermint Mocha Coffee Creamer was so, so easy to make.

How to Make Peppermint Mocha Creamer

Just mix a can of light coconut milk, some pure maple syrup (Grade A to avoid a heavy maple flavor), and good cocoa powder in a small saucepan. Flavor with extracts and helloooo, vegans and dairy-free folk! The holidays are for you too!

Here’s the exact list of ingredients:

• Canned light coconut milk – I go with lite coconut milk instead of full-fat because when it’s refrigerated, it stays liquid instead of the fats solidifying. If you prefer a dairy option, I suggest half and half.
• Pure maple syrup – Grade A which adds a lovely rich sweetness but no maple-y flavor.
• Cocoa powder – Grab the best you can find.
• Pure vanilla extract and peppermint extract – For that holiday feeling.
• Pinch salt – Trust me.

Then, you just add everything except the extracts to a saucepan and simmer, then add extracts and additional sweetener if you like and you are there!

So festive. So delicious. So holiday-y.

Keep scrolling for the full, printable recipe!

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Peppermint Mocha Creamer

Perk up your coffee with this festive non-dairy creamer. Simply made with coconut milk, cocoa powder, pure maple syrup, and extracts, it’s super easy to make. And especially delicious with a candy cane plopped into the mix.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 22kcal

Author Kare

Ingredients

• 1 can lite coconut milk 15-ounce can
• 3 tablespoons Grade A pure maple syrup plus more if desired; can substitute vegan granulated sugar
• 3 tablespoons unsweetened cocoa powder good quality
• Pinch kosher salt
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon peppermint extract plus an additional 1/8 teaspoon to taste if you like it extra minty

Instructions

• Set a small saucepan over medium heat. Add the coconut milk, 3 tablespoons maple syrup, cocoa powder, and salt. Cook, stirring occasionally, until just about to start simmering, about 5 minutes (depending on your stove).
• Remove from heat. Stir in vanilla extract and 1/8 teaspoon peppermint extract. Taste and if you’d like it mintier, add an additional 1/8 teaspoon peppermint extract. If you would like your creamer sweeter, add another tablespoon (or five) of pure maple syrup until it’s just right for you.
• Let cool to room temperature then transfer to a sealed container. Keeps, refrigerated, for 4-5 days.
• To serve, add a generous amount to a cup of strong-brewed coffee. If you like, top with coconut whipped cream, a drizzle of chocolate syrup, and/or a candy cane.

Nutrition

Serving: 2tablespoons | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 15mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 1mg

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