Slow Cooker Gingerbread Latte ~ Seasonal favorite blend of ginger, cinnamon coffee, half and half, and more, easily made in the slow cooker.
First off before we go any further, I know this is not an authentic latte recipe. There is no espresso or frothed milk. This Gingerbread Latte is more in the spirit of lattes; and every bit as delicious.
Alright, now that is out of the way, let’s get chatting about the recipe.
What is a latte?
A single shot of espresso and six to eight ounces of steamed milk are a traditional latte. There usually is some froth or foam at the top. However, the amount is left to each individual.
When in your favorite coffee joint, you will hear things like ‘no foam,’ ‘light foam,’ and ‘extra or heavy foam.’
What is the difference between a latte and a cappuccino?
The difference is foam or the amount of it. Both have the espresso base. A latte has a lot more steamed milk with usually a dollop of foam. Cappuccino ingredients are divided into thirds.
One-third of the cappuccino is the espresso. The next one-third is the steamed milk. The remaining one-third is the foam.
This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
What is in a gingerbread latte?
To make this Slow Cooker Gingerbread Latte, you’ll need a few key items.
- Strong brewed HOT coffee; cinnamon or cinnamon roll flavored
- Half and Half
- Ground Ginger
- Nutmeg; freshly grated or ground
- Ground Clove
- Pure Maple Syrup
- Pure Vanilla extract
How to Make Slow Cooker Gingerbread Latte
I used Dunkin’ Donuts® Coffee Bakery Series® Cinnamon Roll as my coffee base for this seasonal favorite. Traditional gingerbread has many different warm spices and this coffee was the perfect way to start building my flavored latte.
You’re going to want the coffee to be strong. The additional spices along with the dairy can mute the actual coffee flavor. However many scoops you add to your coffee, I recommend adding at least one more to give that strong coffee flavor.
I used half milk and half half and half (bonus points if you tracked that grammatically correct albeit visually disturbing sentence).
If I used all half and half, it’d be a gingerbread breve–which let me strongly encourage you to try a breve if you’ve not. I felt a breve would be too heavy. For promotional purposes, I used Land O’ Lakes® Half and Half.
What spices are used in gingerbread?
Ground ginger, clove, nutmeg, and cinnamon are the base spices for gingerbread. Everyone has their own version of spice blends and pretty much anything else can be added.
Brown and/or white sugar, honey, and molasses are the common sweeteners for gingerbread. Molasses is considered the most authentic sweetener.
When looking at the spice ratios for this recipe, you’ll notice there is some variation. We all have preferences and wanted to prove some wiggle room to adjust for such.
Clove is not one of my favorite flavors. I know it’s needed and its absence is noticeable. But too much is, well, too much for me. Whereas I love nutmeg, so I tend to add a bit more nutmeg. Please feel free to personalize this utterly delicious slow cooker gingerbread latte.
While the coffee is brewing, combine the dairy and the liquid ingredients while the slow cooker is on high. Then whisk in the dried ground spices.
Add the hot brewed coffee to the spiced dairy in the slow cooker. Let it warm through on high for 30-60 minutes.
Top with whipped cream and nutmeg, if feeling so inclined.
Holiday Coffee Recipes
We get by with regular ole coffee most of the year. But there’s something magical about the holiday season that we love our flavored coffees.
- Slow Cooker Pumpkin Spice Lattes from The Magical Slow Cooker
- Peppermint Mocha Coffee
- Slow Cooker Eggnog Lattes from The Magical Slow Cooker
Slow Cooker Gingerbread Latte
Slow Cooker Gingerbread Latte is a seasonal favorite. A blend of ginger, cinnamon coffee, half and half, easily made in the slow cooker.
- 5 cups brewed cinnamon coffee STRONG; I used Dunkin' Donuts® Coffee Bakery Series® Cinnamon Roll
- 2 cups milk
- 2 cups Half and Half I used Land O' Lakes®
- ⅓ cup pure maple syrup +/-; ¼-½ cup; (not pancake syrup)
- ¼ cup molasses +/-; 3 tbsp-⅓ cup
- 3 tsp pure vanilla extract +/-; 2-3½ tsp
- 3 tsp ground ginger +/-; to 3½ tsp
- 1 tsp ground nutmeg +/-; to 1½ tsp
- ⅛ tsp ground clove +/-; to ¼ tsp
- Whipped cream
- Freshly grated nutmeg
Brew the coffee, taking care to make it extra strong.
While the coffee brews, add the milk and half and half to the slow cooker on HIGH
Stir or whisk in the maple syrup, molasses, and vanilla.
Rapidly whisk in the spices one at a time.
Once all the ingredients have been incorporated and the coffee has brewed, stir or whisk the coffee into the spiced cream.
Cover and cook on HIGH for 45 minutes.
Once hot, switch to the 'keep warm' setting; keep covered.
Serve and garnish with the optional whipped cream and fresh grated nutmeg.
The seasonings are given in ranges for personal taste.
If unable to use cinnamon coffee, use your favorite roast and at least ½ tbsp ground cinnamon. Add it when adding the other spices. Adjust amount as needed for personal taste.
Take care to not let the latte overheat/boil.
Keep the setting on keep warm to prevent scalding and forming a skin.
If a skin forms, use a large spoon to gather the entire skin at once and discard; do not try to mix it back in; it will not redissolve.
This post has been updated from its original October 26, 2016 publishing with updated content, clarified recipe card, and some reedited photography.