Gingerbread Rum Latte

Oh man. Can’t you just taste it? Gingerbread, coffee and rum mixed together in a delectable warm beverage. I enjoy an occasional expensive gingerbread coffee drink at this time of year and so when I found a recipe for a Gingerbread Latte and thought I’d give it a try – make a few changes AND add rum! Ahhh…the dark rum plays so nicely with the gingerbread and coffee. It’s awesome. But don’t take my word for it – give it a try!

Gingerbread Rum Latte - copyright Rum Therapy
Gingerbread Rum Latte
(makes 2)

1 cup milk, steamed
1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water)
1 tablespoon gingerbread syrup (you can use the recipe provided below)
1 oz. dark rum
Whipped cream
Nutmeg and Cinnamon

Steam milk slowly over low heat and whip with wire whisk until frothy. Add gingerbread syrup and rum to milk while warm. Pour coffee in mugs, then add the milk, gingerbread, rum mixture. Top with a dollop of whipped cream. Sprinkle with nutmeg and cinnamon and garnish with a cinnamon stick.

 If you can’t find Gingerbread Syrup, you can use the recipe below from

Homemade Gingerbread Coffee Syrup

1/2 cup molasses
1/4 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon

In a jar, mix together your molasses, brown sugar, baking soda, ground ginger, and ground cinnamon. You can store this mixture in a jar in the refrigerator for two to three weeks.

Hmmm…wonder if you could substitute a little dark rum for part of the molasses???? :)

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