Total Time
Prep 4 mins
Cook 18 mins

I found this recipe at this website and paired it with a recipe from My substitutions are in the ( ) OMG, this is so good and pairs great with a pumpkin cranberry breakfast cookie :)

Ingredients Nutrition


  1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
  2. (Note: or sub 1/4 t. ground cinnamon or pumpkin pie spice) Be sure the pan is not too small or the mixture could easily bubble over.
  3. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
  4. Remove the syrup from the heat when it's done and slap a lid on it.
  5. To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk.
  6. Add syrup(s), remember to use 2 tablespoons Gingerbread Syrup.
  7. Heat gently until steaming, stirring occasionally.
  8. Blend on high for 20 second until foaming.
  9. Pour flavored milk into a tall glass and pour coffee over.
  10. Dust with ground pumpkin pie spice or nutmeg, optional.
  11. Just as good as Starbucks IMO.
Most Helpful

4 5

This was a nice change. I didn't have cofee creamor, so I used a little heavy whipping cream and extra milk. It was very good. I would suggest only making part of that syprup because I have sooo much left over, and I don't know what I will do with it all.