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.

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

Print

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.

Annnnd it’s absolutely delicious with a generous dollop of whipped cream.

This wonderful vintage cake is the perfect alternative to pumpkin pie for the holiday table, but my Mom used to make this one year ’round. Grab a cup of tea or refill your coffee mug – it’s time to get cozy with a fat slice of hazelnut cake!

Table of Contents

• The Story Behind the Recipe
• About this Hazelnut Cake Recipe
• Ingredients
• Adaptation/Variation
• How to Make Hazelnut Cake
• Tips for Success
• Storage/How Long Does it Keep?
• Can I Freeze It?
• What to Serve with Hazelnut Cake
• More Cake Recipes

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

The Story Behind the Recipe

We had three hazelnut trees in the backyard growing up, but we didn’t call them hazelnuts. We called them filberts. It wasn’t until I was well into my teens that I realized that filberts and hazelnuts were the same thing. I thought we just happened to have rare and exotic nut trees in our backyard!

My mom always made sure to gather the nuts that would fall to the ground, shelling them and keeping them on hand to make this hazelnut cake year around. It’s one of those staple childhood recipes – and it makes me feel so happy and nostalgic to share it here on Kitchen Treaty.

My mom is no longer with us, and I thought this recipe was gone with her – I’ve never seen anything like it out there. But a few months ago, I found the handwritten recipe for her “Filbert Cake” in the back of a three-ring binder full of recipes. She had written it down for me years ago and I’d forgotten!

“This is out of a Better Homes and Gardens mag and is at least 40 years old,” she wrote. “You know my history and this cake turns out right every time.” My mom was the self-deprecating type, so I especially love the burst of confidence in this statement.

It’s also true; this hazelnut cake does turn out right every time!

About this Hazelnut Cake Recipe

This light and fluffy cake lies somewhere between an angel food cake and a sponge cake, though I’d say it leans more firmly toward the side of an angel food cake, down to the meringue in the batter.

It’s nutty tasting and slightly sweet, but not overly so. My mom always served it unfrosted, and therefore so do I. I’ll sometimes sift some powdered sugar over the top to fancy it up, and a dollop of whipped cream is, as it was then, non-negotiable.

The accompanying cup of piping-hot coffee or tea is nearly as mandatory as the whipped cream.

One thing that’s really nice about this recipe is that it’s naturally dairy-free. So if you’re looking for a dairy-free cake to enjoy, this is the one! You’ll just want to top it with a dairy-free whipped cream, of course.

Ingredients

• Hazelnuts – Or “filberts” as my Mom called them! You’ll want one cup of raw hazelnuts (plus any extra for garnishing the top of the cake, if you want). You’ll pulse them in your food processor or high-speed blender until finely ground. If you prefer, you can actually grab hazelnut flour at the grocery store these days, too. That’ll work!
  
• Instant espresso powder – My Mom’s original recipe called for instant coffee, but now that espresso powder is more commonly used in baking recipes (and it adds a bit of an extra coffee punch!) I decided to swap that in. If you don’t have instant espresso powder, you can swap 1/2 cup of strong coffee or espresso (cooled) for the espresso powder and water.
  
• Water – For dissolving the espresso powder. Use lukewarm water – the espresso powder will dissolve just fine. If you use hot water, you’ll have to wait for it to cool off before you add it to your eggs, or they might scramble.
  
• Eggs – You’ll need six eggs, and you’ll be separating them.
  
• Sugar – Plain old granulated sugar.
  
• Vanilla – Pure vanilla extract.
  
• Flour – I’ve only tried this one with all-purpose flour, but the original recipe called for cake flour.
  
• Salt – I like to use a fine salt for baking.
  
• Powdered sugar, hazelnuts, & whipped cream – Dust the top with powdered sugar, if you like, and scatter with hazelnuts. Top each piece with a dollop of whipped cream.

Adaptation/Variation

• Pecan Cake – Use pecans instead of hazelnuts.

How to Make Hazelnut Cake

This hazelnut cake isn’t the simplest cake to make (check out this chocolate wacky cake if you’re ever looking for super-duper easy, which is also something my mom always made!) But it’s definitely not the hardest, either! If you’ve ever made an angel food cake, the process is very similar.

I’m including lots of details and photos so that you know exactly what to expect when you’re making this hazelnut cake.

First, you’ll grind the hazelnuts into a fine meal.

Then, you’ll mix some espresso powder with water and set it aside so it has a bit of time to cool, and then get to work separating your eggs.

Set the egg whites aside for later, and beat your yolks until thick and lemon-colored. Add the cooled coffee and vanilla.

Set a fine-mesh sieve over your bowl and add the flour, baking powder, and 3/4 cup of the sugar. If you don’t have a sieve, mix the dry ingredients together in a separate bowl. Note that the original recipe calls for sifting them together two times – I am lazy and just sift it directly into the bowl.

Mix until combined, then add the hazelnuts and mix again.

Time to beat your egg whites! Add the salt and beat them until soft peaks form, then add the remaining sugar a little at a time, continuing to beat, until stiff peaks form.

Now fold your batter into the whites, 1/3 at a time.

Pour your batter into an ungreased 9″ tube pan and bake just until you can poke the cake about an inch from the center tube and it bounces back. It’ll take about an hour to bake.

When you pull the cake out of the oven, you’ll want to cool it upside down – just like an angel food cake! The reason you cool it upside down is so that it doesn’t collapse on itself as it cools. I use a wine bottle, but you can use any sturdy bottle with a neck narrow enough to fit through the center.

It’s a leap of faith, but as long as the cake is cooked through, it’ll stay in the pan.

To remove your cake from the pan, run a narrow knife along the outer edge once or twice until well loosened. Then, with confidence, flip the cake over onto a wire rack and, with possibly a slight jiggle or two, it’ll release.

Perfection!

Then it’s just a matter of dusting with powdered sugar and decorating with a few chopped hazelnuts, if you’d like.

Tips for Success

• Don’t attempt this in any other type of pan other than a tube pan. Yes, I tried this in a bundt pan, and yes, it was a dismal failure. You need the smooth, straight sides of an angel food cake pan so that you can cool this cake upside down yet release it easily when it’s time.
• Don’t grease the pan! I know it feels weird to not grease the pan, but don’t do it, because if you do, the cake will likely slide out when you’re cooling it.
• Cool it upside down! It takes a leap of faith to flip a cake upside down to cool, but the cake and the pan are designed for this. Just do it. Otherwise, a meringue-based hazelnut cake like this one can collapse in on itself.

Storage/How Long Does it Keep?

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Can I Freeze It?

Yes! Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

What to Serve with Hazelnut Cake

• Whipped cream or Cool Whip, as my mom used to use, is mandatory, in my opinion! Here’s a great homemade whipped cream recipe, or, if you’re needing a dairy-free option, this coconut whipped cream is a great solution.
• I don’t frost this one because my mom didn’t, but I think it would be divine with a thin layer of Nutella frosting.
• How about a vanilla latte, turmeric tea, or hot cocoa to complete the cozy scene?

More Cake Recipes

• Wacky Cake
• Devil’s Food Cake
• Banana Spice Cake
• Lemon Cake
• Dark Chocolate Hot Fudge Pudding Cake
• Pumpkin Spice Latte Cake
• Gooey Butter Cake
• Peanut Butter Mug Cake

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Mom’s Hazelnut Cake Recipe

This light and airy hazelnut cake is perfect with a piping hot cup of coffee or tea! This old-fashioned, angel-food-esque cake recipe is from a Better Homes and Gardens magazine from at least 60 years ago, and it's a family keeper for sure.

Keyword cake hazelnut, hazelnut cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 10

Calories 307kcal

Author Kare

Equipment

• 1 10-inch tube pan
• 1 food processor or high-speed blender for grinding the hazelnuts

Ingredients

• 1 cup raw hazelnuts* ground finely
• 1 tablespoon espresso powder
• 1/2 cup lukewarm water
• 6 egg yolks
• 6 egg whites
• 1 1/2 cups granulated sugar divided
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour 180 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt or table salt

For decorating/serving

• 2 cups sweetened whipped cream
• 1/4 cup raw hazelnuts

Instructions

• Preheat oven to 325°F (162°C). Have a tube pan ready; do not grease it.
• Place the hazelnuts in a food processor or high-speed blender and grind them finely, to the consistency of a coarse nut flour like almond flour. Set aside.
• Dissolve the espresso powder in the lukewarm water. Set aside.
• Pull out two large mixing bowls. Separate the eggs, dropping the yolks in one bowl and the whites in another. Set the bowl with the whites aside.
• Using a hand mixer with the beater blades, beat the egg yolks until thick and lemon-colored, about 3 minutes. Check to make sure your coffee and water mix is lukewarm or cooler (so it doesn't cook the egg yolks), and if so, add it to the yolks along with the vanilla. Mix for a few seconds until combined.
• Set a fine-mesh sieve over the yolk mix and add the flour, baking powder, and HALF of the sugar (3/4 cup). Sift the mix in. The original recipe calls for sifting these three ingredients together two times in a separate bowl, first, but I've found sifting it directly in works just as well.
• Beat the flour mix into the yolk mix, scraping the sides of the bowl as necessary, just until smooth.
• Use a spatula or wooden spoon to stir the nuts into the egg yolk mixture. Set aside.
• It's time to beat your egg whites! Clean off your beaters. Add the salt to the egg whites and beat at medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
• Gently fold the egg yolk batter into the egg white mixture, 1/3 at a time, until combined. The batter will be relatively thick but pourable, pale brown, and homogenous.
• Pour the batter into the ungreased tube pan.
• Bake for 55-65 minutes, just until the cake springs back when you lightly poke it.
• Have a wine bottle or another bottle with a narrow neck ready. When the cake comes out of the oven, you'll want to carefully turn it upside down and slide it over the bottle to cool upside down. Like an angel food cake, this helps keep the cake from collapsing in on itself as it cools.
• Cool completely, for about 45 minutes. Place the cake right-side up and carefully slide a long, narrow knife around the sides two or three times to help release the cake.
• Have a cooling rack ready and invert the cake over the rack. If you have a one-piece tube pan, the cake should still come right out, but if it doesn't, you can turn it back over and try releasing the edges with a knife again. If you have a two-piece tube pan and the bottom doesn't release, gently slide a knife between the pan and the cake to finish releasing it.
• Serve with chopped hazelnuts and whipped cream. You can also dust the cake with a bit of powdered sugar for a pretty presentation.
• Store at room temp either tightly wrapped or in an airtight container. Keeps for up to 5 days.

Notes

* Can substitute hazelnut flour

Nutrition information does not include whipped cream topping.

Storage/freezing info:

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 237mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Mom’s Hazelnut Cake appeared first on Kitchen Treaty.

Slippers. I totally forgot about slippers! Now fuzzy socks, that’s another matter. I have probably 15 pairs stuffed in my sock drawer. Last year, my feet got so cold as I shuffled around that I would double up on them. Quite attractive. And then I was like, oh yeah. Slippers exist! So I bought two pairs – thick bottoms, cute colors, plush interiors – and every morning when I wake up, every time I get home, every evening as I curl up to work, they’re my happiness. How could I have forgotten about slippers?!

These Slow Cooker Gingerbread Pumpkin Lattes are sort of like slippers for the belly. Except they’re not fuzzy, because that would be gross and feel weird going down. And I have never forgotten about their existence, primarily because I just came up with the recipe a few days ago.

But they’re definitely warm! And they make you feel cozy! So there is that.

Slow Cooker drinks are pretty much best thing ever (other than slippers), especially when Halloween, Thanksgiving, and Christmas roll around.

They heat up quickly (at least, as far as heating in Crock Pots goes) and they keep your drink warm until you’re ready to sip. They feel special, but they’re low maintenance – perfect for holiday get-togethers.

I am as obsessed with pumpkin as I am with slippers right now, so it wasn’t a stretch for me to want to create a pumpkin-based coffee drink for the Crock Pot.

I’ve already gone to pumpkin spice land coffee-wise this year, so I thought I’d twist it up a little bit. Span the bridge between now and Christmas. Grab some pumpkin and spices, but trash it up with a little gingerbread flavor, too. Because gingerbread lattes are kind of one of the best things ever come December.

Gosh, there’s lots to love this time of year.

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Slow Cooker Gingerbread Pumpkin Lattes

These hot-spiced lattes are like a warm, cozy sweater for your belly. But not in a weird way.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Author Kare

Ingredients

• 6 cups 1 1/2 quarts 2% or whole cow’s milk or almond milk*
• 3 tablespoons instant espresso granules
• 1/3 cup pumpkin puree
• 1/4 cup pure maple syrup can also use 1/4 cup packed brown sugar + more to taste
• 1 teaspoon molasses optional
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1 5- inch cinnamon stick
• Pinch cloves

For topping/serving:

• Lightly whipped cream or coconut whipped cream additional ground nutmeg, and additional cinnamon sticks, if desired

Instructions

• Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
• Cook on low for 2-3 hours or until heated through. Make sure it doesn’t boil! Turn slow cooker to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn’t cook these on high for more than one hour.
• Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired. Serve.

(I totally drank this in my slippers.)

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This is my kind of almond butter.

(more…)

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It’s also warm coffee season (bye bye, beloved iced coffee), which actually turns out to be convenient, because this post is where the twain shall meet. Crock Pot? Check. Hot coffee? Check. Easy? Delicious? Check check.

For this ridiculously easy Crock Pot Vanilla Latte, I use Vanilla Coffee Syrup, milk, and coffee. And maybe a little whipped cream, if I feel like being particularly decadent. And … that’s it.

Crock Pot coffee drinks are perfect for busy holiday mornings or weekend brunches – it’s such an easy way to brew up something special in a completely hands-off way, and keep it warm to boot.

Usually, I brew an extra-strong pot of coffee, then set aside two cups of it. A little later on, I throw the coffee, milk, and syrup into an airtight pitcher and stick it in the fridge. Then next morning, in the wee hours in which I’m inevitably awake, I take all of 30 seconds to pour the coffee goodness into the Crock Pot and turn it on.

And then two hours later: lattes for all!

It couldn’t be easier to caffeinate.

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Crock Pot Vanilla Latte

Brewing up decadent vanilla lattes couldn't be any easier. Perfect for busy weekends and holiday mornings!

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Author Kare

Ingredients

• 4 cups milk I like 2% but whole is, of course, also delicious
• 2 cups very strong brewed coffee
• 1/2 cup Vanilla Coffee Syrup
• Whipped cream optional

Instructions

• Add milk, coffee, and vanilla coffee syrup to a 2 quart or larger Crock Pot. Stir.
• Cook on high for two hours or until heated through. Make sure it doesn't boil! You may also heat it on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald.
• Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Serve.

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It could have been worse. It was a pretty minor fracture, as far as ankle fractures go. But let me tell you, it’s no picnic taking care of a six-week-old when you can’t walk. But it could have been worse. I keep reminding myself of that. And I have an amazing guy and terrific, helpful family and friends. And a walking cast, now, so I can get around when I need to, thank goodness. Slowly, but I can get around.

This happened 11 days ago, and so I haven’t been doing much blog-worthy since then. But right before The Big Tumble, I dreamed up this cupcake inspired by the heady (yes, heady – I’ve been denied alcohol for nine months plus six weeks and change – darn right it’s heady) combination of Bailey’s and Coffee. Bailey’s & Coffee Cupcakes. Mmmm.

I was going to make another batch before I blogged about them, just to make sure they looked perfect (totally not to have an excuse to eat a couple again, really, not at all). But luckily, I snapped a few photos of the first batch I made. And because I’m dying to share these with you now, you get to see the less-than-perfect but still equally delicious versions.

Being made with Irish cream and all, I think Bailey’s & Coffee Cupcakes are the perfect treat for St. Patty’s Day. Especially with green cupcake liners. Little shamrock toppers would be the icing on the cake (well, the thing topping the icing on the cake), but my broken ankle and I ask you to use your imagination.

Espresso-flavored cake makes for a very unique flavor. I’d never tasted a cupcake like it, but I loved it. The cake isn’t too sweet, in a good way. The light-as-a-cloud topper of Baileys-spiked whipped cream is the perfect companion; sprinkle some instant espresso on top, and you’re good to go.

Here’s the recipe!

Much love, Gimpy.

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Baileys & Coffee Cupcakes

Espresso-spiked coffee cupcakes topped with the perfect companion, light-as-a-cloud Baileys whipped cream. Sprinkle some instant espresso on top, and you're good to go. I love these for Saint Patrick's Day.

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 15 cupcakes

Author Kare

Ingredients

Cupcakes:

• 2 tablespoons instant espresso powder + additional espresso powder for dusting
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Baileys Irish Cream
• 1 stick unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large eggs

Frosting:

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 3 tablespoons Baileys Irish Cream

Instructions

• Preheat oven to 350 degrees Fahrenheit. Prep 15 standard 1/2-cup-size muffin cups with liners.
• In a small bowl or mug, pour the boiling water over the espresso powder, stir, and let cool.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the Baileys to the water and espresso.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the granulated sugar and brown sugar with a mixer on medium speed, until light yellow and fluffy, about three minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the flour in thirds, alternating with the espresso-Baileys mixture. Continue beating until well combined.
• Fill the fifteen muffin cups about three-quarters full.
• Bake for about 20 - 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Remove from oven, let cool for about five minutes, then remove the cupcakes to wire racks to cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if you're using a hand mixer), pour in the whipping cream (the colder the whipping cream and the bowl, the better for whipping). Beat at low speed until the whipping cream begins to thicken. Add the Baileys and the powdered sugar, then turn the mixer to high and beat until the whipping cream thickens enough to form semi-stiff peaks.
• Spread the whipped cream onto the cupcakes with a knife, or you can spoon it into a pastry bag fitted with the tip of your choice or even a Ziploc bag with the corner snipped off, then squeeze the icing onto the cupcakes.
• Sprinkle a bit of espresso powder on top of each cupcake.

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