There’s nothing quite like wrapping your hands around a warm, festive coffee during the holiday season. Whether you’re decorating the tree, hosting a cozy brunch, or savoring a quiet winter morning, Christmas coffees bring a special kind of magic to every moment. From the nostalgic sweetness of a Sugar Cookie Latte to the bold holiday spice of a Gingerbread Latte, these drinks capture everything we love about the season—warmth, comfort, and a hint of indulgence.
In this collection of 10 Classic Christmas Coffees, you’ll find beloved flavors like peppermint, gingerbread, caramel brulée, and eggnog transformed into irresistible lattes, mochas, and cozy brews. Each one celebrates the scents and tastes of Christmas, making them perfect for gifting, entertaining, or simply treating yourself to a moment of holiday cheer.
Get ready to sip your way through the season with these timeless, festive favorites.
Peppermint Mocha
This Peppermint Mocha is a classic Christmas coffee that captures the perfect balance of rich chocolate, bold espresso, and refreshing peppermint. It’s warm, festive, and incredibly simple to make at home—ideal for holiday mornings, cozy nights in, or anytime you want that seasonal coffee-shop flavor.
Recipe Card: Peppermint Mocha
Ingredients (Serves 1)
For the mocha
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 1 cup milk (any kind)
- 2 tablespoons chocolate syrup (or 1 tablespoon cocoa powder + 1 tablespoon sugar)
- 1/4 teaspoon peppermint extract (or 1 pump peppermint syrup)
- Whipped cream for topping
- Crushed candy canes or chocolate shavings (optional garnish)
Step-by-Step Instructions
- Brew the espresso
Prepare one shot of espresso using an espresso machine, moka pot, or strong coffee. Set aside. - Heat the milk
In a small saucepan over medium heat, warm the milk until steaming but not boiling. If you prefer froth, whisk vigorously or froth using a milk frother. - Mix the base
Add the chocolate syrup (or cocoa + sugar mix) to a large mug. Pour in the hot espresso and whisk or stir until fully combined. - Add peppermint
Stir in the peppermint extract. Start with 1/4 teaspoon and adjust to taste—peppermint flavoring can be strong. - Add the milk
Pour the hot milk into the mug, stirring gently to combine. If frothed, spoon the foam over the top. - Finish with toppings
Add whipped cream and garnish with crushed candy canes or chocolate shavings for a festive touch.
Serving Tips
- For a richer drink, use half-and-half or add a splash of heavy cream.
- Try white chocolate syrup instead of regular chocolate for a twist.
- Add a drizzle of chocolate or peppermint syrup over the whipped cream for extra flavor.
Make-Ahead Tips
- Mix chocolate syrup and peppermint extract together in a jar to create a quick flavor base.
- Brew a batch of strong coffee ahead of time and reheat as needed.
- Store peppermint syrup in the fridge for instant holiday mochas all season long.
Variations
- Iced Peppermint Mocha: Use cold milk, chill the espresso, and serve over ice.
- Peppermint Hot Chocolate: Skip the espresso for a kid-friendly version.
- Sugar-Free Version: Use sugar-free chocolate syrup and sugar-free peppermint syrup.
Gingerbread Latte
The Gingerbread Latte is one of the most beloved holiday coffees—sweet, spiced, cozy, and filled with warm Christmas flavor. With notes of ginger, cinnamon, nutmeg, and molasses, this latte tastes like a gingerbread cookie in a cup. It’s simple to make at home and perfect for December mornings or any winter night when you want something festive.
Recipe Card: Gingerbread Latte
Ingredients (Serves 1)
For the gingerbread syrup
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon vanilla extract
- 2 tablespoons hot water
For the latte
- 1 shot espresso (or 1/2 cup strong coffee)
- 1 cup milk (any variety)
- Whipped cream (optional)
- Cinnamon or nutmeg for topping (optional)
Step-by-Step Instructions
- Make the gingerbread syrup
In a mug, combine molasses, brown sugar, ginger, cinnamon, nutmeg, vanilla, and hot water. Stir until smooth and fully dissolved. This creates the signature gingerbread flavor. - Brew the espresso
Prepare one shot of espresso, or brew strong coffee if preferred. Pour it directly into the gingerbread syrup and stir to combine. - Heat and froth the milk
Warm the milk on the stovetop until steaming (do not boil). Froth with a milk frother, whisk, or French press if you prefer a foamy latte. - Build the latte
Pour the steamed milk into the mug with the espresso-syrup mixture. Spoon the foam on top. - Garnish
Finish with whipped cream and a light dusting of cinnamon or nutmeg for a festive touch.
Serving Tips
- Add a drizzle of molasses or caramel over the whipped cream for extra richness.
- Use oat milk or almond milk for a dairy-free version—both pair wonderfully with warm spices.
- For stronger spice, increase ginger and cinnamon by a pinch.
Make-Ahead Tips
- Make a small jar of gingerbread syrup by multiplying the recipe.
- Store it in the fridge for up to one week—just add espresso and milk when ready.
- Perfect for hosting holiday brunch or serving guests.
Variations
- Iced Gingerbread Latte: Chill the espresso, use cold milk, and shake with ice.
- Gingerbread Mocha: Add 1 tablespoon chocolate syrup for a richer, chocolate-spice flavor.
- Extra-Spiced Version: Add a tiny pinch of allspice or cloves.
Eggnog Latte
The Eggnog Latte is a creamy, rich, and nostalgic Christmas classic that tastes like pure holiday comfort. Blending warm espresso with velvety eggnog creates a festive drink that’s luxuriously sweet, warmly spiced, and perfect for sipping by the tree. This recipe is incredibly easy—no syrups or complicated steps—just simple holiday magic in a mug.
Recipe Card: Eggnog Latte
Ingredients (Serves 1)
For the latte
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 3/4 cup eggnog
- 1/4 cup milk (any kind)
- 1/4 teaspoon vanilla extract (optional)
- Pinch of ground nutmeg
- Whipped cream (optional topping)
Step-by-Step Instructions
- Brew the espresso
Prepare one shot of espresso using your preferred method. If using coffee, make it strong so the flavor stands out against the richness of the eggnog. - Heat the eggnog and milk
In a small saucepan, combine eggnog and milk. Warm gently over medium-low heat, stirring often. Do not boil—eggnog can curdle when overheated. - Optional: Froth the mixture
Froth with a milk frother or whisk for a lighter, café-style texture. - Assemble the latte
Pour the hot espresso into a mug. Add the warm eggnog mixture and stir gently to combine. - Add final touches
Top with whipped cream if desired, then finish with a sprinkle of nutmeg for flavor and aroma.
Serving Tips
- Add a splash of rum extract for a “boozy” holiday flavor without alcohol.
- Try using brown sugar eggnog or flavored eggnogs for subtle variations.
- Garnish with a cinnamon stick for a beautiful presentation.
- Serve with Christmas cookies for the full cozy experience.
Make-Ahead Tips
- Pre-mix eggnog and milk in a jar and store in the fridge for up to 3 days.
- Heat as needed and pour over freshly brewed espresso for quick holiday lattes.
- Great for Christmas morning brunch or entertaining guests.
Variations
- Iced Eggnog Latte: Chill the espresso, combine with cold eggnog and milk, shake with ice.
- Eggnog Mocha: Add 1 tablespoon chocolate syrup for a richer, dessert-like drink.
- Spiced Eggnog Latte: Add cinnamon, nutmeg, and a tiny pinch of cloves.
Cinnamon Roll Coffee
Cinnamon Roll Coffee is the cozy, sweet, bakery-inspired drink that tastes exactly like a warm cinnamon roll fresh from the oven. With notes of cinnamon, vanilla, brown sugar, and a creamy finish, this Christmas coffee is perfect for holiday mornings, winter brunch, or anytime you want the comforting flavors of a cinnamon pastry in a mug.
Recipe Card: Cinnamon Roll Coffee
Ingredients (Serves 1)
For the cinnamon syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 2 tablespoons hot water
For the coffee
- 1 cup freshly brewed hot coffee
- 1/4 cup milk or half-and-half
- 1 tablespoon heavy cream (optional, for extra richness)
- Whipped cream (optional topping)
- Cinnamon sugar for garnish (optional)
Step-by-Step Instructions
- Make the cinnamon syrup
In a mug, combine brown sugar, cinnamon, vanilla extract, and hot water. Stir until the sugar dissolves completely, creating a sweet cinnamon base. - Add the coffee
Pour the hot brewed coffee over the cinnamon syrup and stir well to combine. - Warm the milk
Heat the milk (and optional cream) in a small saucepan until steaming. Froth with a frother or whisk for a café-style finish. - Build the drink
Pour the warm milk into the mug, stirring gently. Add the froth on top if desired. - Garnish
Top with whipped cream and dust with cinnamon sugar for a bakery-style presentation.
Serving Tips
- Drizzle a little cream cheese icing on top for an authentic “cinnamon roll” flavor.
- Add a few drops of maple syrup for extra sweetness.
- Use oat milk or almond milk for a dairy-free option—great with cinnamon!
- Pair with actual cinnamon rolls for the ultimate holiday brunch combo.
Make-Ahead Tips
- Double or triple the cinnamon syrup and store it in the fridge for up to 1 week.
- Add 1–2 tablespoons per cup of coffee for instant cinnamon roll flavor anytime.
- Perfect for quick holiday morning coffees.
Variations
- Iced Cinnamon Roll Coffee: Use cold brew instead of hot coffee, add cold milk, and serve over ice.
- Cinnamon Roll Latte: Replace the brewed coffee with a shot of espresso and extra milk.
- Caramel Cinnamon Roll Coffee: Add 1 teaspoon caramel sauce to the cinnamon syrup base.
Sugar Cookie Latte
The Sugar Cookie Latte is a sweet, nostalgic Christmas coffee inspired by classic holiday sugar cookies. With warm vanilla, buttery notes, and a hint of almond, this cozy drink tastes like you dipped a fresh-baked cookie right into your mug. It’s creamy, lightly sweet, and festive—perfect for December mornings, Christmas baking days, or holiday movie nights.
Recipe Card: Sugar Cookie Latte
Ingredients (Serves 1)
For the sugar cookie syrup
- 1 tablespoon sugar (white or brown)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 tablespoon butter (melted)
- 2 tablespoons hot water
For the latte
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 1 cup milk (any variety)
- Whipped cream (optional)
- Holiday sprinkles (optional garnish)
Step-by-Step Instructions
- Make the sugar cookie syrup
In a mug, combine sugar, vanilla extract, almond extract, melted butter, and hot water. Stir until the sugar dissolves completely and the mixture becomes smooth and aromatic. - Brew the espresso
Brew one shot of espresso or use strong brewed coffee. Pour into the mug and mix with the sugar cookie syrup. - Heat and froth the milk
Warm the milk on the stovetop until steaming. Froth using a milk frother, whisk, or French press. - Assemble the latte
Pour the steamed milk into the mug, stirring gently to combine. Add the foam on top for a creamy finish. - Garnish
Top with whipped cream and festive holiday sprinkles for the full “sugar cookie” effect.
Serving Tips
- Add 1 teaspoon brown sugar for a deeper, cookie-like sweetness.
- Almond extract is strong—use just a tiny bit for that classic sugar cookie flavor.
- Use oat milk for a creamy dairy-free version that pairs beautifully with vanilla.
Make-Ahead Tips
- Make a larger batch of sugar cookie syrup and store it in the refrigerator for up to a week.
- Add 1–2 tablespoons per latte for quick holiday coffee.
- Perfect for entertaining or holiday mornings when you want something special.
Variations
- Iced Sugar Cookie Latte: Use cold brew coffee, cold milk, and serve over ice.
- Sugar Cookie Mocha: Add 1 tablespoon white chocolate syrup for a richer flavor.
- Frosted Sugar Cookie Latte: Add a spoonful of vanilla frosting on top instead of whipped cream.
White Chocolate Peppermint Coffee
White Chocolate Peppermint Coffee is a sweet, creamy, refreshing holiday drink that blends the smooth richness of melted white chocolate with the cool, festive pop of peppermint. It’s indulgent without being heavy, making it perfect for Christmas mornings, winter evenings, or when you want a minty, café-style treat at home.
Recipe Card: White Chocolate Peppermint Coffee
Ingredients (Serves 1)
For the coffee
- 1 cup freshly brewed hot coffee
- 2 tablespoons white chocolate chips (or 1 tablespoon white chocolate syrup)
- 1/4 teaspoon peppermint extract (or 1 pump peppermint syrup)
- 1/4 cup milk or half-and-half
- Whipped cream (optional)
- Crushed peppermint candies (optional garnish)
Step-by-Step Instructions
- Melt the white chocolate
Add white chocolate chips to a large mug. Pour in the hot brewed coffee and stir continuously until the chocolate has fully melted and the mixture becomes smooth. - Add peppermint
Stir in the peppermint extract. Start small—peppermint can be strong. Adjust to taste. - Warm the milk
Heat the milk on the stovetop until warm and steaming. Froth if desired for a creamier texture. - Combine
Pour the warm milk into the coffee mixture, stirring gently until well combined. - Top it off
Add whipped cream if desired and garnish with crushed peppermint candies for a festive finish.
Serving Tips
- Replace some of the coffee with espresso for a stronger, café-style drink.
- Use white chocolate syrup for quicker preparation.
- Add extra milk for a creamier, more latte-like consistency.
- Garnish with a white chocolate drizzle for added sweetness.
Make-Ahead Tips
- Melt white chocolate into a small jar of strong coffee concentrate to create a ready-to-use holiday base.
- Store refrigerated for up to 3 days; add milk and peppermint when ready.
- Perfect for large-batch holiday brunches.
Variations
- Iced White Chocolate Peppermint Coffee: Use chilled coffee, cold milk, and serve over ice.
- White Peppermint Mocha: Add 1 tablespoon cocoa powder or chocolate syrup.
- Sugar-Free Version: Use sugar-free white chocolate syrup and sugar-free peppermint syrup.
Snickerdoodle Coffee
Snickerdoodle Coffee is a warm, cozy, cinnamon-sugar flavored drink that tastes just like the classic holiday cookie. With hints of vanilla, brown sugar, and cinnamon, this Christmas coffee delivers all the nostalgic sweetness of a freshly baked snickerdoodle in a smooth, comforting cup—perfect for cold winter mornings or holiday celebrations.
Recipe Card: Snickerdoodle Coffee
Ingredients (Serves 1)
For the snickerdoodle syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of ground nutmeg (optional)
- 2 tablespoons hot water
For the coffee
- 1 cup freshly brewed coffee
- 1/4 cup milk or cream
- Whipped cream (optional)
- Cinnamon sugar for topping (optional)
Step-by-Step Instructions
- Make the snickerdoodle syrup
In a mug, stir together brown sugar, cinnamon, vanilla, nutmeg (optional), and hot water until the sugar fully dissolves. This creates the cookie-inspired flavor base. - Add the coffee
Pour the hot brewed coffee directly into the syrup mixture and stir well. - Warm the milk
Heat the milk or cream in a small saucepan until steaming. Froth if desired for a creamy finish. - Combine
Pour the warm milk into the coffee mixture, stirring gently to blend the flavors. - Garnish
Top with whipped cream and a sprinkle of cinnamon sugar for a true snickerdoodle cookie vibe.
Serving Tips
- Add a small pat of butter for a richer, “cookie dough” flavor.
- For a sweeter drink, add an extra teaspoon of brown sugar.
- Use oat milk for an extra creamy, cinnamon-friendly dairy-free option.
- Add a cinnamon stick for beautiful presentation and subtle spice.
Make-Ahead Tips
- Make larger batches of snickerdoodle syrup and refrigerate for up to 1 week.
- Use 1–2 tablespoons per cup of coffee for instant holiday flavor.
- Perfect for Christmas brunch, office gatherings, or cozy mornings.
Variations
- Snickerdoodle Latte: Replace brewed coffee with a shot of espresso and more steamed milk.
- Iced Snickerdoodle Coffee: Use cold brew and cold milk; shake well over ice.
- Sugar-Free Snickerdoodle Coffee: Use sugar-free brown sugar substitute and sugar-free vanilla syrup.
Toasted Marshmallow Mocha
The Toasted Marshmallow Mocha is a sweet, cozy, campfire-inspired Christmas coffee. With rich chocolate, warm espresso, creamy milk, and toasted marshmallow flavor, this drink tastes like a holiday s’more in a mug. It’s indulgent, festive, and perfect for winter nights, holiday gatherings, or anytime you want a warm, dessert-like coffee treat.
Recipe Card: Toasted Marshmallow Mocha
Ingredients (Serves 1)
For the mocha
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 1 cup milk (any kind)
- 2 tablespoons chocolate syrup (or melted chocolate chips)
- 1 tablespoon toasted marshmallow syrup (or 1/4 teaspoon marshmallow extract)
- Whipped cream (optional)
- Mini marshmallows (optional garnish)
- Chocolate drizzle (optional)
Step-by-Step Instructions
- Brew the espresso
Prepare one shot of espresso or brew strong coffee. Set aside. - Heat the milk
Warm the milk in a small saucepan over medium heat until steaming. Froth if you prefer a café-style texture. - Make the mocha base
In a mug, combine the chocolate syrup and toasted marshmallow syrup. Pour in the hot espresso and stir until smooth. - Add the milk
Pour the warm milk into the mug, stirring gently to create a creamy, chocolate-marshmallow mixture. - Top it off
Add whipped cream, mini marshmallows, and a drizzle of chocolate for a festive, dessert-like presentation.
Serving Tips
- Lightly toast the marshmallows with a kitchen torch for extra flavor and aroma.
- Add a splash of heavy cream for a richer mocha.
- Use oat milk for a naturally sweet, creamy version.
- Dip the rim of the mug in marshmallow fluff and crushed graham crackers for a s’mores twist.
Make-Ahead Tips
- Make a jar of toasted marshmallow mocha syrup (chocolate syrup + toasted marshmallow syrup) and refrigerate.
- Add espresso and milk for instant holiday mochas when needed.
- Perfect for serving guests at holiday parties.
Variations
- Iced Toasted Marshmallow Mocha: Use cold brew and cold milk, shake with ice.
- White Toasted Marshmallow Mocha: Replace chocolate with white chocolate syrup.
- S’mores Mocha: Add graham cracker crumbs on top and a tiny splash of vanilla.
Caramel Brulée Latte
The Caramel Brulée Latte is a luxurious, dessert-like Christmas coffee with deep caramel flavor, creamy milk, warm espresso, and a sweet, crunchy brulée-style topping. Inspired by the beloved holiday café drink, this homemade version is rich, buttery, and festive—perfect for December mornings, holiday brunch, or treating yourself during the winter season.
Recipe Card: Caramel Brulée Latte
Ingredients (Serves 1)
For the latte
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 1 cup milk (any variety)
- 2 tablespoons caramel sauce
- 1 teaspoon brown sugar (optional, for deeper caramel flavor)
- 1/4 teaspoon vanilla extract
- Whipped cream (optional)
- Crushed caramel candies or caramel sugar bits (optional topping)
Step-by-Step Instructions
- Brew the espresso
Pull one shot of espresso or brew strong coffee. Set aside. - Heat the milk
Warm the milk in a small saucepan over medium heat until steaming. Froth with a whisk or frother if desired. - Create the caramel base
In a mug, add caramel sauce, brown sugar (optional), and vanilla extract. Pour in the hot espresso and stir until the caramel melts and blends into a smooth mixture. - Add the milk
Pour the hot milk into the caramel-espresso base, stirring gently to combine. Spoon any milk foam on top. - Finish the drink
Top with whipped cream and sprinkle with crushed caramel pieces or caramelized sugar for that “brulée” effect.
Serving Tips
- For a richer drink, add a splash of heavy cream or use half-and-half.
- Use salted caramel sauce for a sweet-salty twist.
- Add a caramel drizzle on top for a café-style look.
- Serve with biscotti or Christmas cookies for a perfect holiday treat.
Make-Ahead Tips
- Make a small jar of caramel latte base (caramel + vanilla + brown sugar).
- Store in the fridge for up to a week and simply add espresso and milk when ready.
- Perfect for Christmas morning or serving guests.
Variations
- Iced Caramel Brulée Latte: Use chilled espresso and cold milk; shake and serve over ice.
- Caramel Brulée Mocha: Add 1 tablespoon chocolate syrup for a deeper, dessert-like flavor.
- Sugar-Free Version: Use sugar-free caramel syrup and omit brown sugar.
Holiday Spice Latte
The Holiday Spice Latte is a warm, aromatic Christmas coffee filled with the classic flavors of the season—cinnamon, nutmeg, ginger, and cloves. This drink is cozy, comforting, and lightly sweet, tasting like a cup of pure holiday cheer. It’s the perfect homemade alternative to seasonal café drinks and a wonderful choice for chilly December mornings.
Recipe Card: Holiday Spice Latte
Ingredients (Serves 1)
For the spice syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves (optional, strong flavor)
- 1/4 teaspoon vanilla extract
- 2 tablespoons hot water
For the latte
- 1 shot espresso (or 1/2 cup strong brewed coffee)
- 1 cup milk (any kind)
- Whipped cream (optional)
- Cinnamon or nutmeg for topping (optional)
Step-by-Step Instructions
- Make the holiday spice syrup
In a mug, combine brown sugar, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and hot water. Stir until the sugar dissolves and the spices combine into a smooth syrup. - Brew the espresso
Prepare one shot of espresso or use strong brewed coffee. Pour it into the mug and stir to blend with the spice syrup. - Heat the milk
Warm the milk on the stovetop until steaming. Froth using a milk frother or whisk for a creamy texture. - Assemble the latte
Pour the steamed milk into the mug, stirring gently to combine all holiday flavors. Add milk foam on top if desired. - Add final touches
Top with whipped cream and dust with cinnamon or nutmeg for a festive finish.
Serving Tips
- Add a splash of maple syrup for extra sweetness and depth.
- Use oat milk or almond milk for a dairy-free version that complements the spices beautifully.
- Serve with gingerbread cookies or cinnamon rolls for a perfect holiday pairing.
Make-Ahead Tips
- Make a jar of holiday spice syrup by multiplying the recipe.
- Store in the fridge for up to 7 days—just add coffee and milk to make instant Christmas lattes.
- Great for busy mornings or hosting guests.
Variations
- Iced Holiday Spice Latte: Use cold brew and cold milk, shake over ice.
- Holiday Mocha: Add 1 tablespoon cocoa powder or chocolate syrup.
- Extra-Spiced Version: Add a tiny pinch more cloves or ginger for bolder flavor.
From nostalgic cookie-inspired lattes to rich mochas and refreshing peppermint blends, these Classic Christmas Coffees bring the warmth, sweetness, and comfort of the season straight to your cup. Each recipe is simple to make at home, easy to customize, and filled with festive flavor—whether you’re brewing for a cozy morning, a holiday gathering, or just a quiet moment by the tree.
Christmas coffee isn’t just a drink; it’s a ritual. A way to slow down, savor the season, and enjoy the scents and tastes that make this time of year so special. With these 10 classic recipes, you’ll have everything you need to create café-quality holiday drinks that capture the magic of December.
Sip, enjoy, and celebrate the season—one cozy Christmas coffee at a time.