Ginger latte is a gourmet style coffee easily made in minutes at home. This creamy and luxurious coffee drink is perfect for warming up your insides, especially on chilly days.
Unlike standard ginger lattes that rely on heavy sugary syrups or artificial flavorings, this recipe steeps freshly sliced ginger and whole spices directly in the milk alongside the coffee. This method infuses the entire drink with an authentic, gentle heat and warm aromatic depth without overwhelming sweetness.
Jump to:
Better than Coffee Shop Ginger Latte
I love making this ginger latte because, in just five minutes, my kitchen transforms into my favorite cozy cafe. Using a simple pot on the stove, I can create that deep, spicy-sweet flavor without any special machines or store-bought syrups. The best part is the incredible fragrance that wraps around my home while it brews—it’s pure comfort in a scent.
For me, this drink is a daily treat that feels good and does good. That kick of fresh ginger does more than just taste amazing; it settles my stomach and feels like a warm, healthy hug from the inside out. It’s my little ritual: enjoying a luxurious coffee moment while quietly knowing I’m giving my body a boost of goodness.
Homemade Ginger Latte Ingredients
Ingredients & Substitutions
- Milk: Whole milk produces a rich and creamy texture, but plant-based alternatives like oat milk, almond milk, cashew milk, or coconut milk work wonderfully too.
- Coffee: You can use instant coffee granules, or swap in 2 shots of fresh espresso or brewed Turkish coffee.
- Brown Sugar: Dark or light brown sugar adds a deep, caramel like richness. Substitute with: Maple syrup, honey, agave nectar, or coconut sugar.
- Fresh Ginger Root: Sliced and lightly smashed to release its juice and natural oils. Substitute with: ½ teaspoon ground ginger (though fresh is highly recommended for best flavor).
- Cinnamon Stick: Adds a sweet, woody warmth. Substitute with: ¼ teaspoon ground cinnamon.
- Whole Cloves: Brings an aromatic spice note.
- Vanilla Extract: Rounds out the flavors with a smooth finish.
Pro Tip
Gently crushing the ginger slices before adding them to the pot releases the natural juices and boosts the spicy punch.
Ginger Latte
Equipment
- pot
- Strainer
Ingredients
- 2 cups milk of choice (whole, oat, almond, coconut, or cashew milk)
- 1 Tablespoon instant coffee (or to taste, see notes for alternatives)
- 1 Tablespoon brown sugar (light or dark)
- ½ teaspoon vanilla extract
- 1 cinnamon stick
- 4 whole cloves
- 1 piece of ginger root (about 1½ inches, sliced and lightly smashed)
Instructions
- In a small pot, combine the milk, instant coffee, brown sugar, vanilla extract, cinnamon stick, whole cloves, and fresh ginger slices.
- Heat over medium heat, stirring occasionally to dissolve the coffee and sugar, until the mixture gently bubbles (simmers). Reduce heat and let it steep for 2-3 minutes to infuse the spices.
- Pour the latte through a fine mesh strainer into serving mugs to catch the whole spices and ginger. Garnish with whipped cream or a sprinkle of cinnamon, and serve warm.
Notes
- Coffee Options: Feel free to use instant coffee, 2 shots of fresh espresso, or brewed Turkish coffee.
- Sweetener: Brown sugar gives a distinct caramel note, but you can swap it for maple syrup, honey, or your favorite sweetener.
- Milk Choices: Any milk works well in this recipe—experiment to find your favorite option!
Nutrition
How to make Ginger Latte
1- Peel fresh ginger root and slice it into thin rounds. Lightly crush the slices with the flat side of a knife to release their juices. In a small saucepan, combine milk, instant coffee, brown sugar, vanilla extract, the sliced ginger, cinnamon stick, and whole cloves.
Place the saucepan over medium heat. Whisk gently to dissolve the coffee and sugar. Bring the mixture to a gentle simmer (until small bubbles form around the edges, do not let it come to a rolling boil). Reduce heat to low and let it simmer gently for 2–3 minutes so the spices infuse into the milk.
2- Remove the pot from the heat. Set a fine mesh strainer over a tea pot or another small saucepan and pour the warm latte through to catch the ginger slices, cinnamon stick, and cloves.
Pour into serving mugs and top with whipped cream, a dash of cinnamon, or an extra pinch of brown sugar if desired. Serve immediately while hot.
Recipe Tips
- Keep an eye on your stove. Bring the milk to a light simmer rather than a rapid boil to prevent scorching or curdling, especially when using plant based milks.
- Gently crushing the ginger slices before adding them to the pot releases the natural juices and boosts the spicy punch.
- If you love a sharper ginger kick, let the mixture steep on low heat for an extra 2 minutes before straining.
Troubleshooting
Heating milk too quickly at high temperatures while adding fresh ginger can cause separation. Ensure you heat the latte on medium-low heat and remove it once small bubbles appear rather than bringing it to a hard boil. Non-dairy milks (like almond) are especially sensitive to high heat.
Grate the ginger finely instead of slicing it, or let the liquid steep off the heat covered for 5-10 minutes before straining. You can also stir in a pinch of ground ginger.
You can use unpeeled ginger for this latte recipe. Because the entire mixture is strained through a fine mesh strainer before serving, any outer skin or tough fibers will be filtered out.
More Coffee Recipes
- Turkish Coffee
- Homemade Pumpkin Spice Latte Recipe
- Creme Brulee Latte
- Classic Tiramisu Recipe
- Tiramisu Truffles
- Tiramisu Overnight Oats
You May Also Like
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Maria
Made it, LOVED it and will be making this again and again. I add a sprinkle of cinnamon at the top. SO delicious and easy.
Amira Ibrahim
Thank you so much for your comment. A dash of cinnamon is my favorite too.