Homemade Gingerbread Latte with Essential Oils {No Espresso Machine!}

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I am totally not a Pumpkin Spice Latte girl. Sorry, people. I don’t think pumpkin and coffee go together. (Even though we all know now that the famed PSL doesn’t actually have pumpkin in it … just a lot of sugar.) The Gingerbread Latte is something I can get behind, though. I love the rich spice of a good gingerbread or molasses cookie. And when Starbucks starts parading the winter drinks vs. the fall ones, I will go in for a Gingerbread Latte or two.

I have a few reservations about it, though: 1. How stupid expensive Starbucks drinks are. and 2. How much sugar those drinks have in them.

At home, you can control the sweetness of your drink, use the kind of milk you want, and have a beautiful latte for under a buck.

A few years ago, I did try to make a Gingerbread coffee creamer using actual spices, but I did not enjoy drinking all the spices in the dregs of my drink. Using essential oils gives you the beautiful flavors of the spices in a strong dose, so you only need a tiny amount of each!

Plus you can use your oils in a bunch of other ways, too! In this drink I use Cinnamon Bark, Clove, and Ginger oils, which together can be put in a diffuser for a heavenly, holiday-type scent. Clove oil is known for helping in dental care; cinnamon bark oil promotes a healthy immune system; and ginger oil can soothe and balance digestive discomfort. So on top of making a delicious latte, these oils are definitely multipurpose. (Used with education, of course. Cinnamon Bark is one of the “hottest” oil and should always be diluted 1 part essential oil to 4 parts carrier oil.)

So here’s how to make a delicious Gingerbread Latte at home with no special equipment.

Homemade Gingerbread Latte with Essential Oils

The molasses mixture makes enough syrup for 12 lattes. For each latte, you will need 4 ounces of strong coffee and 8 ounces of milk.


  • 1/4 c. molasses
  • 2 drops each Cinnamon Bark, Ginger, and Clove essential oils
  • 4 oz. strong brewed coffee (I use a full k-cup brewed to 4 ounces on strong with a Keurig 2.0. I prefer cinnamon-flavored coffee for this, too!)
  • 8 oz. milk in a large glass jar with a lid
  • sugar, maple syrup, or honey to taste


First, make your gingerbread syrup. Combine molasses and essential oils in a small jar and stir.

Brew coffee and put in a large mug. Stir in one teaspoon of the molasses mixture. Add desired sweetener. (I think one teaspoon is good if you like sweet coffee.)

Shake cold milk in the jar until it is very frothy (about 30-45 seconds). Take off lid and warm milk in microwave for 1 minute 30 seconds. Add milk to mug and stir gently.


Want to know more about essential oils? I highly recommend Young Living essential oils, which are grown and extracted with the utmost standards. You can email me at vanderbiltwife@gmail.com or leave a comment if you need some more info!

So tell me: what’s your favorite special coffee drink? Most of the year if I walk into Starbucks I will get a caramel macchiato.

Original photo via Helen ST on Flickr Creative Commons

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