How To Use: Coffee, Hot Chocolate, Milk Drinks and More
Gingerbread syrup is a naturally warm, spiced flavour that works brilliantly in hot drinks and holds up just as well over ice. Here are the best ways to use it.
In a latte or flat white
- Add 15 mL of gingerbread syrup to your cup before pulling your espresso shot over the top.
- Add steamed milk, give it a stir, and dust with a little cinnamon if you want to really commit to the vibe.
- Works well with oat milk if you want something nuttier and a bit more filling.
Iced gingerbread latte
- Add 15 to 20 mL to a glass of ice, pour a double shot of espresso over the top, then fill with cold milk.
- The spiced flavour is surprisingly refreshing in cold drinks, especially through the warmer months when you still want that cosy taste without the heat.
- A sprinkle of cinnamon or nutmeg over the top finishes it off nicely.
Hot chocolate and warm milk drinks
- Stir 15 mL through your hot chocolate for a gingerbread hot choc that tastes like a freshly baked biscuit in liquid form. Kids absolutely love it.
- Mix with warm milk and a pinch of cinnamon for a non-coffee option that's genuinely comforting.
- Works well drizzled over porridge or pancakes too if you want to take breakfast somewhere more interesting.
Tasting Notes
Warm ginger upfront with a sweet, biscuit-like depth underneath that builds as you drink. It's not sharp or fiery like raw ginger can be. Think the soft, spiced warmth of an actual gingerbread biscuit rather than a ginger shot.
There's a hint of something darker at the finish, a touch of molasses or brown sugar warmth, that makes it feel rich and grounded rather than just sweet. In a latte the spice sits really comfortably alongside the espresso bitterness. In hot chocolate it's all softness and warmth.
It pairs well with vanilla if you want to soften the spice a bit, or with caramel if you want something richer. Both are in the full Cashmere coffee syrup range if you want to experiment.
Frequently Asked Questions
Is gingerbread syrup only good at Christmas?
Not at all. It's popular around Christmas because the flavour is so tied to the season, but the warm, spiced taste works in coffee year-round. Plenty of people keep a bottle in the pantry all year and use it on the cooler mornings when they want something a bit more comforting than a plain flat white. It's one of those flavours that's hard to put down once you've tried it in your regular coffee order.
How much gingerbread syrup should I use per drink?
Start with 15 mL, which is one standard pump. That gives you a clear gingerbread flavour without it overpowering the coffee. If you want the spice to really come through, go to 20 mL. For hot chocolate or milk drinks without espresso, 20 to 25 mL works better since there's no coffee bitterness to help balance the sweetness.
Does it work in cold drinks?
Really well, actually. The gingerbread flavour is warm and spiced but it doesn't disappear over ice the way some subtle flavours can. An iced gingerbread latte is a genuinely great summer coffee drink. Add 15 to 20 mL to a glass of ice with cold brew or espresso and cold milk. Check out the Cashmere Syrups recipe blog for more iced coffee ideas.
What syrups pair well with gingerbread?
Vanilla is the most natural pairing. It softens the spice and adds a creamy sweetness that rounds the whole thing out. Caramel works well too if you want something richer and more indulgent. For a full festive feel, try a pump of gingerbread and a pump of cinnamon together in a latte. All of these are available in the Cashmere coffee syrup collection.
How many serves are in a bottle?
Around 50 serves at the standard 15 mL pour from a 750 mL bottle. That's excellent value for a flavoured syrup, especially one you'll be reaching for regularly. A Cashmere syrup pump makes measuring easy and keeps things consistent every time.
