There’s something magical about a warm, festive coffee during the holiday season. Whether you’re wrapping presents, hosting family, baking cookies, or simply enjoying a quiet winter morning, a Christmas coffee can transform an ordinary moment into a cozy holiday ritual. And the best part? You don’t need to visit a café to enjoy these seasonal favorites.
This collection of 20 Christmas Coffee Recipes You Can Make at Home brings together the rich, nostalgic, and comforting flavors of the holidays—think chestnut praline, maple, cinnamon, spiced honey, cookie butter, cranberry, peppermint bark, chocolate orange, and more. These drinks are simple to prepare, incredibly flavorful, and crafted to taste just as good as your favorite coffee-shop creations.
Whether you prefer sweet and creamy lattes, spiced mochas, light holiday brews, or bold espresso drinks with a winter twist, this list has something for every coffee lover. So grab your favorite mug, warm up your kitchen, and get ready to sip your way through the season—one cozy Christmas coffee at a time.
Chestnut Praline Coffee
Chestnut Praline Coffee is a rich, cozy, and nutty Christmas drink inspired by the popular seasonal coffeehouse flavor. This homemade version uses a deeply caramelized brown-sugar praline syrup blended with warm cinnamon, toasted butter, and chestnut extract (or hazelnut if chestnut is unavailable). Combined with hot coffee and warmed milk, this cup delivers buttery holiday sweetness and a nostalgic roasted nut aroma that instantly feels like Christmas.
Recipe Card: Chestnut Praline Coffee
Ingredients (Serves 1)
For the chestnut praline syrup
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar, packed
- 2 tablespoons water
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chestnut flavor extract (or hazelnut extract as a substitute)
- Pinch of salt
For the coffee
- 1 cup hot brewed coffee (medium or dark roast recommended)
- 2 to 3 tablespoons chestnut praline syrup
- 1/4 cup milk, half-and-half, or cream
- Whipped cream (optional)
- Crushed candied pecans, caramel bits, or cinnamon sprinkle for garnish
Step-by-Step Instructions
- Prepare the praline syrup base
Add the butter and brown sugar to a small saucepan set over medium heat. Allow the butter to melt completely, then whisk until the brown sugar begins to bubble and dissolve. This should take about 1 to 2 minutes. The mixture should look glossy and slightly thickened. - Add flavor and finish the syrup
Pour in the water and whisk immediately—the mixture will sizzle and thin out. Reduce heat to low. Add the vanilla, cinnamon, chestnut extract, and a tiny pinch of salt. Continue whisking for another 30 seconds until fully combined. Remove from heat and let the syrup rest for 2 minutes to allow flavors to deepen. - Brew the coffee
Prepare 1 cup of hot coffee using your preferred method. For best results, choose a medium or darker roast with nutty or chocolate undertones. - Build the drink
Add 2 to 3 tablespoons of the warm praline syrup to the bottom of a large mug. Pour the hot coffee directly over the syrup and stir slowly until fully dissolved. Taste and adjust sweetness or nuttiness by adding more syrup if desired. - Warm and froth the milk
Heat the milk in a small saucepan until steaming but not boiling. Froth using a handheld frother, whisk, or French press until lightly airy. - Assemble
Pour the steamed milk into the coffee, reserving the foam for the top. Stir gently to blend. Spoon the foam over the surface for a creamy finish. - Garnish
Top with whipped cream if preferred. For texture and visual appeal, add crushed candied pecans, chopped pralines, caramel crunch pieces, or a light dusting of cinnamon.
Serving Tips
- Use heavy cream or half-and-half for a richer, more decadent coffee.
- A caramel drizzle over the whipped cream intensifies the praline sweetness.
- For extra nuttiness, add a second drop of chestnut/hazelnut extract to the syrup.
- Pair this coffee with gingerbread, biscotti, or cinnamon pastries for a complete holiday moment.
Make-Ahead Tips
- Double or triple the syrup recipe and refrigerate it in an airtight container for up to one week.
- Reheat the syrup for 10–15 seconds in the microwave to loosen it before using.
- This syrup can also be added to hot chocolate, tea lattes, or poured over pancakes and oatmeal for a holiday twist.
Variations
- Chestnut Praline Latte: Replace the brewed coffee with a double shot of espresso and increase milk to 3/4 cup.
- Iced Chestnut Praline Coffee: Mix syrup with chilled coffee, add cold milk, shake with ice, and top with cold foam.
- Sugar-Free Version: Replace brown sugar with a brown sugar substitute and omit butter.
- Chestnut Mocha: Add 1 tablespoon chocolate syrup to create a nutty chocolate version.
Toffee Nut Latte
The Toffee Nut Latte is a warm, buttery, caramelized holiday coffee that blends rich espresso (or strong brewed coffee) with a homemade toffee syrup made from brown sugar, butter, vanilla, and a hint of toasted nut flavor. This at-home version recreates the classic seasonal coffeehouse drink with deeper flavor and a smoother, creamier finish. It’s cozy, nostalgic, and perfect for holiday mornings or winter evenings.
Recipe Card: Toffee Nut Latte
Ingredients (Serves 1)
For the toffee nut syrup
1 tablespoon unsalted butter
1 tablespoon brown sugar
2 tablespoons water
1/4 teaspoon vanilla extract
1/4 teaspoon hazelnut extract (or almond extract, very small amount)
Pinch of salt
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
1 cup milk (any kind)
2 to 3 tablespoons toffee nut syrup
Whipped cream (optional)
Caramel drizzle or crushed toffee bits (optional garnish)
Step-by-Step Instructions
- Make the toffee nut syrup
In a small saucepan, melt the butter and brown sugar over medium heat. When it begins to bubble and the sugar dissolves, add the water. Reduce heat to low and whisk until smooth. Add the vanilla, hazelnut extract, and a pinch of salt. Stir for 30 more seconds, then remove from heat. - Brew the espresso
Prepare one shot of espresso or brew 1/2 cup strong coffee. A bold roast works best to balance the sweetness of the syrup. - Build the base
Add 2 to 3 tablespoons of toffee nut syrup to a mug. Pour the hot espresso over the syrup and stir until fully dissolved. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth with a whisk or frother until lightly aerated. - Assemble
Pour the steamed milk into the mug. Stir gently to combine, then spoon the foam on top for a creamy finish. - Garnish
Add whipped cream if desired. Sprinkle with crushed toffee bits or drizzle caramel over the top for added sweetness and texture.
Serving Tips
Use half-and-half instead of milk for an extra rich holiday drink.
Add a small splash of maple syrup for deeper caramel notes.
Toast a pinch of chopped pecans and sprinkle on top for a nutty crunch.
Pairs beautifully with shortbread, butter cookies, or nutty pastries.
Make-Ahead Tips
Prepare a larger batch of toffee nut syrup and store in a sealed container in the refrigerator for up to one week.
Reheat syrup briefly before using for maximum smoothness.
This syrup can also be used in hot chocolate, cold brew, or drizzled over pancakes.
Variations
Iced Toffee Nut Latte: Mix syrup with cold espresso and cold milk, shake with ice, and top with cold foam.
Toffee Nut Mocha: Add 1 tablespoon chocolate syrup for a chocolate-toffee version.
Sugar-Free Version: Use sugar-free brown sweetener and omit butter.
Toffee Nut Breve: Use half-and-half for a richer, café-style drink.
Cookie Butter Latte (Speculoos Latte)
The Cookie Butter Latte is a creamy, spiced, holiday-inspired coffee that tastes like melted speculoos cookies in a mug. With warm cinnamon, caramelized brown sugar notes, and rich espresso blended into silky cookie butter, this drink brings all the cozy European Christmas flavors to your kitchen. It’s simple, indulgent, and perfect for December mornings or anytime you want a sweet, bakery-style coffee treat at home.
Recipe Card: Cookie Butter Latte (Speculoos Latte)
Ingredients (Serves 1)
For the cookie butter mixture
1 tablespoon cookie butter (Biscoff or any speculoos spread)
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1 tablespoon hot water
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 cup milk (any kind)
Whipped cream (optional)
Crushed speculoos cookies or cinnamon sprinkle for garnish
Step-by-Step Instructions
- Make the cookie butter base
Add the cookie butter, brown sugar, cinnamon, vanilla extract, and hot water to a mug. Stir until the mixture becomes smooth, creamy, and fully blended. - Brew the espresso
Prepare one shot of espresso or use strong brewed coffee. A slightly darker roast enhances the spiced cookie flavor. - Combine espresso with the cookie butter base
Pour the hot espresso over the cookie butter mixture. Stir slowly until completely dissolved and emulsified. - Warm and froth the milk
Heat the milk on the stovetop until steaming. Froth using a handheld frother, whisk, or French press until it becomes light and velvety. - Assemble
Pour the steamed milk into the mug and stir gently. Spoon the foam on top for a smooth, café-style finish. - Garnish
Top with whipped cream if desired. Add crushed speculoos cookie crumbs or a dusting of cinnamon for a warm, festive presentation.
Serving Tips
Add a pinch of nutmeg for a deeper European spice profile.
Use oat milk for an extra creamy latte that pairs beautifully with cookie butter.
Drizzle caramel on top for extra sweetness and a bakery-style finish.
Serve with gingerbread, biscotti, or speculoos cookies for a full Christmas treat.
Make-Ahead Tips
Make a premixed cookie butter base by blending all base ingredients and storing in a small container.
Refrigerate for up to one week and stir into hot espresso whenever needed.
Great for hosting holiday brunch or preparing multiple drinks quickly.
Variations
Iced Cookie Butter Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Cookie Butter Mocha: Add 1 tablespoon chocolate syrup for a chocolate-spice twist.
Sugar-Free Version: Use sugar-free brown sweetener and a sugar-free speculoos spread alternative.
Cookie Butter Cappuccino: Use more foam and less milk for a stronger, bolder version.
Nutcracker Latte (Hazelnut + Vanilla + Cinnamon)
The Nutcracker Latte is a warm, nutty, lightly spiced Christmas coffee inspired by classic holiday flavors. Combining hazelnut, vanilla, and cinnamon with rich espresso and steamed milk, this latte delivers a balanced sweetness and a cozy aroma reminiscent of roasted nuts and Christmas pastries. It’s simple, elegant, and perfect for a comforting holiday drink at home.
Recipe Card: Nutcracker Latte
Ingredients (Serves 1)
For the flavor base
1/2 teaspoon hazelnut syrup
1/2 teaspoon vanilla syrup
1/4 teaspoon ground cinnamon
1 teaspoon brown sugar (optional for added sweetness)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Cinnamon or crushed hazelnuts for garnish
Step-by-Step Instructions
- Prepare the flavor base
Add the hazelnut syrup, vanilla syrup, cinnamon, and brown sugar (if using) to the bottom of a mug. Stir lightly to combine. - Brew the espresso
Make one shot of espresso or brew strong coffee if preferred. A nutty or medium-dark roast enhances the flavor combination. - Combine base with espresso
Pour the hot espresso directly into the mug with the flavor mixture. Stir slowly until fully dissolved and aromatic. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth using a frother or whisk for a creamy, airy texture. - Assemble the latte
Pour the steamed milk into the mug, reserving some foam for the top. Layer the foam over the surface for a smooth café finish. - Garnish
Top with whipped cream, a light sprinkle of cinnamon, or finely crushed hazelnuts for a festive nut-forward touch.
Serving Tips
Add a small pinch of nutmeg for an extra holiday spice note.
Use oat milk or almond milk for a dairy-free version with natural nuttiness.
Add a drizzle of caramel for a sweeter, dessert-like latte.
Pairs beautifully with Christmas cookies, biscotti, or pastries.
Make-Ahead Tips
Pre-mix hazelnut, vanilla, and cinnamon in small jars for quick morning prep.
Store mixtures in the refrigerator for up to 1 week.
Great for serving multiple lattes quickly during holiday gatherings.
Variations
Iced Nutcracker Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Nutcracker Mocha: Add 1 tablespoon chocolate syrup for a chocolate-hazelnut twist.
Nutcracker Breve: Use half-and-half for a thicker, richer drink.
Sugar-Free Version: Use sugar-free hazelnut and vanilla syrups.
Cranberry White Mocha
Cranberry White Mocha is a creamy, sweet, and slightly tart Christmas coffee that blends melted white chocolate with bright cranberry syrup and rich espresso. The combination creates a festive balance of richness and fruity holiday sparkle, making it a perfect drink for December mornings or holiday celebrations. This at-home version uses simple ingredients and produces a café-worthy seasonal drink.
Recipe Card: Cranberry White Mocha
Ingredients (Serves 1)
For the cranberry syrup
2 tablespoons cranberry juice (100% juice preferred)
1 tablespoon sugar
1 tablespoon water
1 teaspoon lemon juice (optional for brightness)
For the white mocha
1 shot espresso or 1/2 cup strong brewed coffee
2 tablespoons white chocolate chips or 1 tablespoon white chocolate syrup
3/4 cup milk (any kind)
Whipped cream (optional)
A few fresh cranberries or a cranberry drizzle for garnish
Step-by-Step Instructions
- Make the cranberry syrup
In a small saucepan, combine cranberry juice, sugar, water, and lemon juice if using. Simmer for 2 to 4 minutes until slightly thickened. Remove from heat and let it cool for a minute. - Melt the white chocolate
Add the white chocolate chips to the bottom of a mug. Pour the hot espresso over the chocolate and stir until completely melted and smooth. - Add the cranberry flavor
Pour 1 to 2 teaspoons of the cranberry syrup into the mocha base and stir. Adjust sweetness and cranberry intensity to taste. - Heat and froth the milk
Warm the milk in a saucepan until steaming but not boiling. Froth until fluffy and velvety. - Assemble the drink
Pour the steamed milk into the mug and stir lightly to blend the flavors. Spoon the milk foam on top. - Garnish
Add whipped cream if desired. Drizzle a small amount of cranberry syrup on top or place a couple of fresh cranberries for a festive touch.
Serving Tips
Use white chocolate syrup for a smoother, faster melt.
Add a small splash of vanilla to deepen the flavor.
For extra tartness, stir in a touch more cranberry syrup before adding the milk.
Pairs beautifully with sugar cookies, white chocolate desserts, or fruit pastries.
Make-Ahead Tips
Make cranberry syrup in a small jar and refrigerate for up to 7 days.
Use 1 teaspoon per drink for a subtle cranberry note or more for stronger flavor.
Great for preparing multiple mochas quickly during holiday gatherings.
Variations
Iced Cranberry White Mocha: Use cold brew and cold milk, add syrup, shake with ice, and top with cold foam.
Cranberry Chocolate Mocha: Replace white chocolate with regular chocolate syrup.
Cranberry Latte: Omit white chocolate for a lighter, fruit-forward holiday drink.
Sugar-Free Version: Use sugar-free white chocolate syrup and a sugar-free cranberry juice blend.
Orange Spice Mocha
Orange Spice Mocha is a warm, aromatic Christmas coffee that blends dark chocolate, espresso, and bright citrus with cozy winter spices. The combination of cocoa, orange zest, cinnamon, and a hint of clove creates a luxurious holiday drink that tastes like a chocolate orange in latte form. It’s festive, indulgent, and surprisingly simple to make at home.
Recipe Card: Orange Spice Mocha
Ingredients (Serves 1)
For the orange spice syrup
1 teaspoon orange zest (finely grated)
1 tablespoon sugar
2 tablespoons water
1/8 teaspoon cinnamon
Pinch of clove or nutmeg (optional, strong flavor)
For the mocha
1 shot espresso or 1/2 cup strong brewed coffee
1 tablespoon cocoa powder
1 tablespoon sugar or sweetener
1 tablespoon hot water (for dissolving cocoa)
3/4 cup milk (any kind)
Whipped cream (optional)
Orange zest or chocolate shavings for garnish
Step-by-Step Instructions
- Make the orange spice syrup
In a small saucepan, combine orange zest, sugar, water, cinnamon, and clove if using. Warm over medium heat for 2 to 3 minutes, stirring until the sugar dissolves and the mixture becomes fragrant. Remove from heat and let steep for 1 minute. - Prepare the mocha base
In a mug, whisk together cocoa powder, sugar, and 1 tablespoon hot water until smooth and paste-like. This prevents lumps and creates a silky chocolate base. - Add the espresso
Pour the hot espresso over the cocoa mixture and stir until fully dissolved and combined. - Add the orange spice syrup
Strain the syrup into the mug to remove zest pieces, or add directly for stronger citrus flavor. Stir gently. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth until soft and velvety. - Assemble
Pour the steamed milk into the mocha base and stir lightly. Add milk foam on top for a creamy, café-style finish. - Garnish
Top with whipped cream if desired, then add a pinch of orange zest or chocolate shavings for a bright, festive touch.
Serving Tips
Use dark cocoa powder for a richer chocolate flavor.
Add a drop of orange extract if you want a stronger citrus note.
For a deeper spice profile, add a small pinch of cardamom.
Pairs beautifully with chocolate cookies or fruit pastries.
Make-Ahead Tips
Make a jar of orange spice syrup and refrigerate for up to 5 days.
Use 1 to 2 teaspoons per drink depending on strength of flavor preference.
Perfect for entertaining guests with unique holiday coffee options.
Variations
Iced Orange Spice Mocha: Use cold brew and cold milk, shake with ice, and top with cold foam.
White Orange Mocha: Replace cocoa with white chocolate syrup for a creamsicle-style drink.
Spiced Orange Latte: Skip cocoa entirely for a citrus-spice holiday latte.
Sugar-Free Version: Use sugar-free sweetener and sugar-free cocoa.
Maple Chestnut Latte
The Maple Chestnut Latte is a smooth, nutty, naturally sweet Christmas coffee that blends warm maple syrup with chestnut (or hazelnut) flavor, espresso, and velvety steamed milk. It captures the essence of cozy winter mornings with subtle roasted nut notes and a deep maple richness. This drink feels elegant, comforting, and perfectly suited for holiday sipping.
Recipe Card: Maple Chestnut Latte
Ingredients (Serves 1)
For the maple chestnut base
2 teaspoons pure maple syrup
1/4 teaspoon chestnut extract (or hazelnut extract)
1/4 teaspoon vanilla extract
Pinch of cinnamon (optional)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Maple drizzle or crushed nuts for garnish
Step-by-Step Instructions
- Prepare the flavor base
Add the maple syrup, chestnut extract, vanilla extract, and cinnamon (if using) to the bottom of a mug. Stir until blended and aromatic. - Brew the espresso
Make one shot of espresso or brew strong coffee. A nutty or medium-dark roast enhances the chestnut flavor. - Combine espresso and base
Pour the hot espresso over the syrup mixture and stir until completely dissolved and smooth. - Heat and froth the milk
Warm the milk in a saucepan until steaming but not boiling. Froth using a whisk, frother, or French press until airy and silky. - Assemble the latte
Pour the steamed milk into the mug, gently stirring to blend. Add the milk foam on top for a creamy, layered finish. - Garnish
Top with whipped cream if desired. Drizzle a little maple syrup or sprinkle crushed nuts for a festive look and added texture.
Serving Tips
Use Grade A dark maple syrup for deeper caramelized notes.
Oat milk pairs exceptionally well with the nutty and maple flavors.
Add an extra drop of chestnut/hazelnut extract for a bolder flavor.
Pair with coffee cake, pancakes, or cinnamon pastries.
Make-Ahead Tips
You can premix the maple, chestnut extract, vanilla, and cinnamon in a small jar.
Store for up to one week and add to hot espresso when ready to serve.
Great for quick holiday mornings or serving guests.
Variations
Iced Maple Chestnut Latte: Combine base ingredients with cold brew and cold milk, shake with ice, and top with cold foam.
Maple Chestnut Mocha: Add 1 tablespoon chocolate syrup for a chocolate-maple-nut drink.
Maple Breve: Use half-and-half for a richer, café-style version.
Sugar-Free Version: Use sugar-free maple syrup and hazelnut extract.
Spiced Honey Latte
The Spiced Honey Latte is a warm, soothing Christmas coffee that blends floral honey with cozy winter spices like cinnamon and nutmeg, creating a naturally sweet, aromatic drink. Balanced with rich espresso and silky steamed milk, this latte feels both comforting and elegant. It’s perfect for quiet December mornings, snowy evenings, or anytime you want a lightly sweet, spice-forward holiday drink without heavy syrups.
Recipe Card: Spiced Honey Latte
Ingredients (Serves 1)
For the spiced honey mixture
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon vanilla extract
1 tablespoon hot water
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Cinnamon or a honey drizzle for garnish
Step-by-Step Instructions
- Make the spiced honey base
Add the honey, cinnamon, nutmeg, vanilla extract, and hot water to a mug. Stir until the honey dissolves and the spices blend into a smooth, fragrant syrup-like mixture. - Brew the espresso
Prepare one shot of espresso or brew strong coffee. A medium roast with natural sweetness pairs well with honey. - Combine base with espresso
Pour the hot espresso over the spiced honey mixture and stir slowly until fully incorporated and aromatic. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth using a whisk, frother, or French press until light and creamy. - Assemble the drink
Pour the steamed milk into the mug and stir gently. Spoon the milk foam on top for a smooth, café-style finish. - Garnish
Add whipped cream if desired. Drizzle a thin ribbon of honey across the top or dust with cinnamon for a cozy presentation.
Serving Tips
Use high-quality honey—orange blossom, wildflower, or clover—for different flavor profiles.
Add a pinch of cardamom for a more complex, aromatic holiday spice blend.
Oat milk works especially well here because of its natural sweetness.
Pairs perfectly with gingerbread, coffee cake, or nutty pastries.
Make-Ahead Tips
Make a small jar of spiced honey by tripling the base ingredients.
Store in the refrigerator for up to one week and reheat gently before using.
Add one tablespoon to any coffee for instant holiday flavor.
Variations
Iced Spiced Honey Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Spiced Honey Mocha: Add 1 tablespoon cocoa powder or chocolate syrup to the base.
Honey Cinnamon Cappuccino: Use less milk and more foam for a stronger coffee flavor.
Sugar-Free Version: Use sugar-free honey alternative and omit added spices if preferred.
Cardamom Holiday Latte
The Cardamom Holiday Latte is a fragrant, elegant Christmas coffee inspired by warm Scandinavian and Middle Eastern holiday flavors. Cardamom adds a floral, slightly citrusy spice that pairs beautifully with espresso and steamed milk. This latte is cozy, aromatic, and feels naturally festive without being overly sweet. It’s perfect for anyone who loves spiced coffee with a sophisticated twist.
Recipe Card: Cardamom Holiday Latte
Ingredients (Serves 1)
For the cardamom syrup
1 tablespoon sugar or honey
1/4 teaspoon ground cardamom
1/8 teaspoon cinnamon (optional)
1/4 teaspoon vanilla extract
2 tablespoons hot water
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
A pinch of cardamom or cinnamon for garnish
Step-by-Step Instructions
- Prepare the cardamom syrup
In a mug, combine sugar (or honey), ground cardamom, cinnamon if using, vanilla extract, and hot water. Stir until the sugar dissolves completely and the mixture becomes smooth and aromatic. - Brew the espresso
Prepare one shot of espresso or brew strong coffee. Medium or dark roast complements the spices best. - Combine espresso with cardamom syrup
Pour the espresso over the syrup mixture and stir gently until fully incorporated. - Heat and froth the milk
Warm the milk on the stovetop until steaming. Froth with a whisk or frother until silky and airy. - Assemble the latte
Pour the steamed milk into the mug, stirring lightly to blend. Add the foam on top for a smooth finish. - Garnish
Sprinkle a tiny pinch of ground cardamom or cinnamon over the top for a fragrant holiday finish. Whipped cream is optional but adds richness.
Serving Tips
Freshly ground cardamom seeds have the strongest flavor—crush green pods for the best taste.
Use oat milk or almond milk for a dairy-free latte that enhances the spice.
Add a tiny drop of rose water for a Middle Eastern-inspired holiday twist.
Pairs beautifully with almond cookies, shortbread, or citrus desserts.
Make-Ahead Tips
Make a larger batch of cardamom syrup and store in an airtight container for up to one week.
Stir 1 to 2 teaspoons into any coffee for instant holiday spice.
Perfect for making multiple lattes quickly for guests.
Variations
Iced Cardamom Holiday Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Cardamom Mocha: Add 1 tablespoon chocolate syrup for a chocolate-spice blend.
Cardamom Cappuccino: Use more foam and less milk for a bolder flavor.
Sugar-Free Version: Use sugar-free sweetener or sugar-free honey alternative.
Sugar Plum Latte
The Sugar Plum Latte is a fruity, floral, lightly spiced Christmas coffee inspired by classic holiday sugar plum flavors. Combining a simple homemade plum or berry syrup with warm spices, espresso, and steamed milk, this latte brings a festive sweetness and a beautiful winter aroma to your cup. It’s unique, comforting, and perfect for anyone who loves holiday drinks with a touch of fruit.
Recipe Card: Sugar Plum Latte
Ingredients (Serves 1)
For the sugar plum syrup
2 tablespoons plum preserves or mixed berry jam
1 tablespoon water
1 teaspoon sugar (optional, depending on sweetness)
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon vanilla extract
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
A sprinkle of cinnamon or crushed freeze-dried berries for garnish
Step-by-Step Instructions
- Make the sugar plum syrup
Add plum preserves (or berry jam), water, sugar if needed, cinnamon, nutmeg, and vanilla extract to a small saucepan. Heat over low to medium heat for 2 to 3 minutes until the mixture thins and becomes glossy. Strain through a fine mesh sieve for a smooth syrup if desired. - Brew the espresso
Prepare one shot of espresso or strong brewed coffee. A medium roast blends beautifully with fruity flavors. - Combine base and espresso
Add 1 to 2 teaspoons of sugar plum syrup to the bottom of a mug. Pour the hot espresso over the syrup and stir gently until combined. - Heat and froth the milk
Warm the milk on the stovetop until steaming. Froth until velvety and airy. - Assemble the latte
Pour the steamed milk into the mug, stirring lightly to blend flavors. Spoon the foam on top for a creamy finish. - Garnish
Add whipped cream if desired. Sprinkle cinnamon or top with a pinch of crushed freeze-dried berries for festive color.
Serving Tips
Add a dash of cardamom for deeper warmth.
Use vanilla almond milk for a naturally sweet, fruity complement.
If plum preserves are not available, use blueberry, blackberry, or cherry jam.
Pairs well with light pastries, scones, or shortbread.
Make-Ahead Tips
Make the sugar plum syrup ahead of time and refrigerate for up to 7 days.
Use 1 to 2 teaspoons per cup for a fruity holiday latte.
Syrup can also be used in black tea or hot chocolate.
Variations
Iced Sugar Plum Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Sugar Plum Mocha: Add 1 tablespoon white chocolate syrup for a creamy fruit-chocolate blend.
Sugar Plum Cappuccino: Use more foam and less milk for a bolder espresso experience.
Sugar-Free Version: Use sugar-free berry jam and a sugar substitute.
Gingerbread Hot Cocoa Coffee
Gingerbread Hot Cocoa Coffee is a rich, festive Christmas drink that blends bold coffee with creamy hot chocolate and warm gingerbread spices. It tastes like a cozy holiday dessert in a mug, combining cocoa, molasses, ginger, cinnamon, and nutmeg for a deep, nostalgic flavor. This drink is perfect for chilly evenings, decorating cookies, or anytime you want a comforting winter treat.
Recipe Card: Gingerbread Hot Cocoa Coffee
Ingredients (Serves 1)
For the gingerbread cocoa base
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 teaspoon molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of nutmeg
2 tablespoons hot water
1/4 teaspoon vanilla extract
For the drink
3/4 cup hot brewed coffee
1/2 cup milk (any kind)
Whipped cream (optional)
Cinnamon or crushed gingerbread cookie for garnish
Step-by-Step Instructions
- Make the gingerbread cocoa base
In a mug, add cocoa powder, brown sugar, molasses, ginger, cinnamon, nutmeg, and hot water. Stir vigorously until completely smooth and paste-like. Add vanilla extract and stir again. This creates a rich, spiced chocolate base. - Add the coffee
Pour the hot coffee into the mug and stir until the cocoa base fully dissolves into the liquid. - Heat and froth the milk
Warm the milk in a small saucepan until steaming. Froth with a whisk or frother until creamy and slightly airy. - Assemble the drink
Pour the steamed milk into the gingerbread coffee mixture. Stir gently to combine. Spoon the foam on top for a smooth, creamy finish. - Garnish
Top with whipped cream if desired. Sprinkle a pinch of cinnamon or add a bit of crushed gingerbread cookie for festive texture.
Serving Tips
Use dark cocoa powder for a deeper chocolate flavor.
Add a pinch of cloves for a more intense gingerbread profile.
Oat milk adds natural sweetness and blends beautifully with spices.
Serve with gingerbread cookies or chocolate biscotti.
Make-Ahead Tips
Prepare a larger batch of the gingerbread cocoa base (without milk) and refrigerate for up to 5 days.
Use 1 to 2 tablespoons per cup of coffee for instant gingerbread flavor.
Also works beautifully in hot chocolate and mochas.
Variations
Iced Gingerbread Cocoa Coffee: Use cold brew and cold milk; shake with ice for a dessert-style iced drink.
Gingerbread Mocha: Add 1 tablespoon chocolate syrup for a richer mocha flavor.
Gingerbread Latte: Skip cocoa powder and molasses; increase spices slightly for a spice-forward version.
Sugar-Free Version: Use sugar-free sweetener and sugar-free cocoa.
Peppermint Bark Brew
Peppermint Bark Brew is a bright, refreshing, chocolate-mint Christmas coffee inspired by the classic holiday candy. It blends brewed coffee with melted chocolate, peppermint flavor, and warm milk to create a cozy drink that tastes like a sweet cup of peppermint bark. It’s simple, festive, and perfect for sipping during holiday movie nights, gift wrapping, or cold winter mornings.
Recipe Card: Peppermint Bark Brew
Ingredients (Serves 1)
For the peppermint bark base
2 tablespoons semi-sweet or dark chocolate chips
1 teaspoon white chocolate chips (optional but adds true “peppermint bark” flavor)
1/4 teaspoon peppermint extract (or 1 to 2 teaspoons peppermint syrup)
1 tablespoon hot water
For the drink
1 cup hot brewed coffee
1/4 to 1/2 cup milk (any kind)
Whipped cream (optional)
Crushed peppermint candies or chocolate shavings for garnish
Step-by-Step Instructions
- Prepare the peppermint bark base
Add the chocolate chips (both dark and white if using) to a mug. Pour in 1 tablespoon hot water and let sit for 10 to 15 seconds to soften. Stir until fully melted and smooth. - Add peppermint flavor
Stir in the peppermint extract. Start with a small amount, as peppermint is strong, and adjust to taste. - Add the coffee
Pour the hot brewed coffee over the chocolate-peppermint mixture. Stir slowly until completely blended and silky. - Heat and froth the milk
Warm the milk in a small saucepan until steaming. Froth with a whisk, handheld frother, or French press until creamy. - Assemble the drink
Pour the steamed milk into the coffee and stir gently. Spoon some foam on top for a smooth, velvety finish. - Garnish
Add whipped cream if desired. Top with crushed peppermint candies or chocolate shavings for a classic festive look.
Serving Tips
Use high-quality chocolate for the best flavor.
Try half-and-half instead of milk for a richer, dessert-like drink.
Add a small drop of vanilla for extra warmth.
Pairs beautifully with chocolate cookies, candy canes, or buttery pastries.
Make-Ahead Tips
Pre-melt chocolate and peppermint extract into a paste and refrigerate for up to 3 days.
Simply stir into hot coffee and add milk when ready.
Peppermint bark paste can also be used in hot chocolate.
Variations
Iced Peppermint Bark Brew: Use cold brew and cold milk, shake over ice, and top with cold foam.
White Peppermint Brew: Use only white chocolate for a creamy, candy-like drink.
Peppermint Mocha: Add 1 tablespoon cocoa powder for a stronger chocolate flavor.
Sugar-Free Version: Use sugar-free chocolate chips and sugar-free peppermint syrup.
Chocolate Orange Christmas Latte
The Chocolate Orange Christmas Latte is a luxurious, aromatic holiday drink that blends rich chocolate with bright citrus and warm espresso. Inspired by classic chocolate orange candies often enjoyed during the holidays, this latte offers a balanced combination of sweet, zesty, and cozy flavors. It’s smooth, uplifting, and perfect for December mornings or festive evenings.
Recipe Card: Chocolate Orange Christmas Latte
Ingredients (Serves 1)
For the chocolate orange base
1 tablespoon cocoa powder
1 tablespoon sugar (or sweetener)
1 teaspoon orange zest (finely grated)
1/4 teaspoon vanilla extract
2 tablespoons hot water
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Orange zest or chocolate curls for garnish
Step-by-Step Instructions
- Create the chocolate orange base
In a mug, combine cocoa powder, sugar, orange zest, vanilla extract, and hot water. Stir until the cocoa dissolves completely and forms a smooth, fragrant chocolate paste. - Add espresso
Pour the hot espresso over the chocolate orange mixture and stir thoroughly to combine flavors. - Taste and adjust
Add a bit more orange zest or sugar if you prefer a stronger citrus or sweeter profile. - Heat and froth the milk
Warm the milk in a small saucepan until steaming. Froth using a whisk, frother, or French press until creamy and airy. - Assemble the latte
Pour the steamed milk into the mug, stirring gently to blend. Spoon the foam on top for a classic latte finish. - Garnish
Top with whipped cream if desired. Add chocolate curls or a pinch of orange zest for a bright, festive touch.
Serving Tips
Use dark cocoa for a richer chocolate flavor.
Replace zest with a drop of orange extract for a smoother citrus flavor.
Pair with chocolate cookies, shortbread, or almond pastries.
For a creamier experience, use half-and-half instead of milk.
Make-Ahead Tips
Mix cocoa, sugar, orange zest, and vanilla in a small container for a ready-to-go base.
Add hot water to activate before adding espresso.
Store mixed base (without water) for up to one week.
Variations
Iced Chocolate Orange Latte: Use cold brew coffee and cold milk, shake with ice, and top with cold foam.
White Chocolate Orange Latte: Replace cocoa powder with 1 tablespoon white chocolate syrup.
Chocolate Orange Mocha: Add 1 tablespoon chocolate syrup for extra richness.
Sugar-Free Version: Use sugar-free sweetener and sugar-free chocolate syrup.
Cinnamon Brown Sugar Cortado
The Cinnamon Brown Sugar Cortado is a warm, cozy holiday coffee that combines bold espresso with a silky blend of steamed milk, brown sugar, and cinnamon. Unlike a latte, a cortado has equal parts espresso and milk, creating a stronger, richer flavor profile with a touch of holiday sweetness. This drink is simple, aromatic, and perfect for those who want a festive drink without too much sweetness or milk.
Recipe Card: Cinnamon Brown Sugar Cortado
Ingredients (Serves 1)
For the cinnamon brown sugar base
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1 tablespoon hot water
For the cortado
1 double shot espresso (or 1/3 cup very strong brewed coffee)
1/3 cup milk (traditional cortado uses whole milk, but any kind works)
Cinnamon dust for garnish (optional)
Step-by-Step Instructions
- Prepare the cinnamon brown sugar base
In a small mug or heatproof glass, combine brown sugar, cinnamon, vanilla extract, and hot water. Stir until fully dissolved and syrup-like. - Brew the espresso
Pull a double shot of espresso. If using brewed coffee, make it as strong and concentrated as possible. - Combine espresso with the base
Pour the hot espresso into the mug and stir gently until fully blended with the cinnamon brown sugar mixture. - Steam the milk
Warm the milk until steaming but not boiling. A cortado uses lightly textured milk—froth very lightly or simply heat without creating much foam. - Assemble the cortado
Pour the warm milk into the espresso mixture in an equal ratio. Traditional cortados are maximum 1:1 espresso to milk, so adjust to taste. - Garnish
Finish with a light dusting of cinnamon on top for extra warmth and aroma.
Serving Tips
Use dark brown sugar for a deeper molasses-like flavor.
Add a pinch of nutmeg for a richer holiday spice profile.
Oat milk works beautifully for a naturally sweet, smooth cortado.
Serve in a small glass cup for an authentic café presentation.
Make-Ahead Tips
Mix the cinnamon brown sugar base in small batches and refrigerate for up to 5 days.
Use 1 teaspoon per drink for milder sweetness or up to 1 tablespoon for a stronger flavor.
Great for preparing multiple cortados quickly during gatherings.
Variations
Iced Cinnamon Cortado: Use cold espresso and cold milk, stir over ice (no foam needed).
Cinnamon Brown Sugar Flat White: Add more milk and texture the foam for a velvety version.
Honey Cinnamon Cortado: Replace brown sugar with honey for a slightly floral sweetness.
Sugar-Free Version: Use sugar-free brown sugar substitute.
Nutmeg Maple Coffee
Nutmeg Maple Coffee is a warm, naturally sweet Christmas drink that brings together deep maple syrup, freshly grated nutmeg, and rich brewed coffee. This cozy, aromatic drink has a nostalgic holiday flavor without being overly sweet, making it perfect for mornings when you want something festive but simple. It’s smooth, comforting, and tastes like winter in a mug.
Recipe Card: Nutmeg Maple Coffee
Ingredients (Serves 1)
For the nutmeg maple base
2 teaspoons pure maple syrup
1/8 to 1/4 teaspoon freshly grated nutmeg (adjust to taste)
1/8 teaspoon vanilla extract (optional)
For the drink
1 cup hot brewed coffee
2 to 4 tablespoons milk or cream
Whipped cream (optional)
Nutmeg or maple drizzle for garnish
Step-by-Step Instructions
- Make the nutmeg maple base
Add the maple syrup, grated nutmeg, and vanilla extract (if using) to the bottom of a mug. Stir until combined. Fresh nutmeg gives the richest flavor, but ground nutmeg works too. - Add the hot brewed coffee
Pour 1 cup of freshly brewed hot coffee over the maple mixture and stir until fully blended and aromatic. - Add milk or cream
Pour in 2 to 4 tablespoons of milk or cream, depending on how creamy you like your coffee. Stir gently to mix. - Taste and adjust
Increase the maple syrup or nutmeg if you prefer a sweeter or spicier drink. The flavor should be warm, lightly sweet, and balanced. - Garnish
Add whipped cream if desired. Sprinkle with a small amount of nutmeg or drizzle extra maple syrup for a festive holiday touch.
Serving Tips
Use Grade A dark maple syrup for deeper flavor.
Try adding a pinch of cinnamon or clove for a richer spice blend.
Oat milk adds natural sweetness that complements the maple perfectly.
Pair with pancakes, cinnamon rolls, or holiday pastries.
Make-Ahead Tips
Create a pre-mixed nutmeg maple base by combining maple syrup, nutmeg, and vanilla in a small jar.
Store for up to 7 days and add to hot coffee whenever needed.
Perfect for quick holiday mornings or gatherings.
Variations
Nutmeg Maple Latte: Add a shot of espresso and increase milk to 1/2–3/4 cup.
Iced Nutmeg Maple Coffee: Use cold brew and cold milk; shake with ice and top with cold foam.
Nutmeg Maple Mocha: Add 1 tablespoon cocoa powder for a chocolate-maple twist.
Sugar-Free Version: Use sugar-free maple syrup and adjust spices as needed.
Coconut Caramel Winter Latte
The Coconut Caramel Winter Latte is a creamy, tropical-meets-cozy Christmas drink that blends warm caramel, silky steamed milk, and rich espresso with the subtle sweetness of coconut. It’s the perfect holiday coffee for anyone who loves caramel flavors but wants something a bit lighter, brighter, and more unique. The coconut adds a snowy, wintery aroma, making this latte both festive and comforting.
Recipe Card: Coconut Caramel Winter Latte
Ingredients (Serves 1)
For the coconut caramel base
1 tablespoon caramel sauce
1/2 teaspoon coconut extract (or 1 tablespoon canned coconut milk for natural flavor)
1/4 teaspoon vanilla extract
1 teaspoon brown sugar (optional for added caramel depth)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind; coconut milk recommended for full flavor)
Whipped cream (optional)
Toasted coconut flakes or caramel drizzle for garnish
Step-by-Step Instructions
- Prepare the coconut caramel base
Add caramel sauce, coconut extract (or coconut milk), vanilla extract, and brown sugar (if using) to a mug. Stir until the mixture becomes smooth and aromatic. - Brew the espresso
Pull one shot of espresso or brew strong coffee. Medium-dark roasts complement the caramel and coconut flavors best. - Combine with the base
Pour the hot espresso into the mug and stir thoroughly until the caramel melts completely and everything blends smoothly. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth using a whisk, handheld frother, or French press until lightly airy and velvety. - Assemble the latte
Pour the steamed milk into the mug and stir gently. Spoon the foam on top to create a creamy, café-style finish. - Garnish
Add whipped cream if desired, then sprinkle toasted coconut flakes or drizzle caramel sauce over the top for a festive look and extra flavor.
Serving Tips
For a creamier, richer drink, use canned coconut milk rather than boxed.
Use salted caramel for a sweet-salty balance that highlights the coconut.
Add a pinch of cinnamon for a warm winter twist.
Pairs beautifully with shortbread, coconut macaroons, or caramel cookies.
Make-Ahead Tips
Blend caramel, coconut extract, and vanilla in a small jar and refrigerate for up to 7 days.
Add 1 to 2 teaspoons per drink for instant flavor.
Great for preparing multiple holiday lattes at once.
Variations
Iced Coconut Caramel Latte: Use cold brew and cold milk, shake with ice, top with cold foam.
Coconut Caramel Mocha: Add 1 tablespoon chocolate syrup to the base for a richer treat.
Coconut Caramel Breve: Use half-and-half instead of milk for a decadent version.
Sugar-Free Version: Use sugar-free caramel syrup and sugar-free coconut flavoring.
Winter Maple Latte
The Winter Maple Latte is a smooth, gently sweet Christmas coffee that blends pure maple syrup, warm spices, and rich espresso into a comforting, woodsy holiday drink. It’s simple and elegant, with deep caramel notes from the maple and a light winter spice aroma that enhances the espresso without overpowering it. This latte is perfect for quiet mornings, snowy afternoons, or pairing with holiday pastries.
Recipe Card: Winter Maple Latte
Ingredients (Serves 1)
For the maple spice base
2 teaspoons pure maple syrup
1/8 teaspoon cinnamon
Pinch of nutmeg
1/4 teaspoon vanilla extract
1 tablespoon hot water (optional for easier mixing)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Maple drizzle or cinnamon for garnish
Step-by-Step Instructions
- Prepare the maple spice base
Add the maple syrup, cinnamon, nutmeg, vanilla extract, and hot water (if using) to the bottom of a mug. Stir until everything combines into a smooth, fragrant mixture. - Brew the espresso
Prepare one shot of espresso or brew strong coffee. A medium or dark roast complements the maple beautifully. - Combine espresso with the base
Pour the hot espresso into the mug and stir until fully blended and aromatic. - Heat and froth the milk
Warm the milk on the stovetop until steaming. Froth using a whisk, frother, or French press until soft and velvety. - Assemble the latte
Pour the steamed milk into the mug, stirring gently. Spoon milk foam on top for a creamy finish. - Garnish
Top with whipped cream if desired. Add a drizzle of maple syrup or a light dusting of cinnamon for a warm holiday presentation.
Serving Tips
Use Grade A dark maple syrup for the most robust flavor.
Add a tiny pinch of clove for a deeper winter spice profile.
Oat milk enhances the maple notes with natural sweetness.
Serve with pancakes, coffee cake, or cinnamon pastries for a perfect winter pairing.
Make-Ahead Tips
Mix maple syrup, cinnamon, nutmeg, and vanilla in a small jar to create a ready-to-use base.
Store for up to 7 days and add 1 to 2 teaspoons to any hot coffee.
Great for hosting holiday brunch or making several drinks at once.
Variations
Iced Winter Maple Latte: Use cold brew and cold milk, shake with ice, top with cold foam.
Winter Maple Mocha: Add 1 tablespoon chocolate syrup for a cozy chocolate-maple drink.
Maple Breve: Replace milk with half-and-half for a richer, café-style latte.
Sugar-Free Version: Use sugar-free maple syrup and adjust spices to taste.
Cranberry Spice Latte
The Cranberry Spice Latte is a bright, warm, and festive Christmas drink that blends tart cranberry syrup with cozy winter spices and smooth espresso. It has a beautiful balance of fruity and spiced notes, making it a refreshing alternative to heavier holiday coffees. This latte is seasonal, fragrant, and perfect for December mornings or holiday gatherings.
Recipe Card: Cranberry Spice Latte
Ingredients (Serves 1)
For the cranberry spice syrup
2 tablespoons cranberry juice (100% juice recommended)
1 tablespoon sugar
1 tablespoon water
1/8 teaspoon cinnamon
Pinch of nutmeg
1/4 teaspoon vanilla extract
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Cranberry drizzle or a sprinkle of cinnamon for garnish
Fresh cranberries (optional)
Step-by-Step Instructions
- Make the cranberry spice syrup
In a small saucepan, combine cranberry juice, sugar, water, cinnamon, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture begins to simmer and the sugar fully dissolves, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly. - Brew the espresso
Prepare one shot of espresso or strong brewed coffee. A medium roast works especially well with cranberry’s brightness. - Combine the syrup and espresso
Pour 1 to 2 teaspoons of the cranberry spice syrup into a mug. Add the hot espresso and stir until completely blended. Adjust syrup amount to taste. - Heat and froth the milk
Warm the milk on the stovetop until steaming. Froth using a whisk, handheld frother, or French press until light and silky. - Assemble the latte
Pour the steamed milk into the mug, stirring lightly to combine the fruity, spiced coffee base. Add the milk foam on top. - Garnish
Top with whipped cream if desired. Add a small drizzle of cranberry syrup or a sprinkle of cinnamon. Fresh cranberries can be added for a festive touch.
Serving Tips
Use homemade cranberry juice or concentrate for a richer berry flavor.
Add a drop of orange extract for a cranberry-orange holiday twist.
Almond milk enhances the fruity notes beautifully.
Serve with cranberry muffins, scones, or sugar cookies.
Make-Ahead Tips
Make extra cranberry spice syrup and refrigerate for up to one week.
Use 1 teaspoon per cup for a mild flavor or more for a brighter, fruit-forward drink.
Syrup can also be added to black tea for a festive spiced tea latte.
Variations
Iced Cranberry Spice Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Cranberry Mocha: Add 1 tablespoon chocolate syrup to create a berry-chocolate blend.
Cranberry Cappuccino: Increase foam and decrease milk for a stronger espresso flavor.
Sugar-Free Version: Use sugar-free sweetener and no-sugar-added cranberry juice.
Hazelnut Praline Coffee
Hazelnut Praline Coffee is a rich, nutty, caramelized Christmas drink that blends warm hazelnut flavor with buttery brown sugar praline syrup and freshly brewed coffee. It tastes like a holiday candy in a mug—smooth, sweet, and aromatic without being overly heavy. This cozy coffee is perfect for winter mornings, holiday gatherings, or anytime you want a comforting, dessert-inspired drink.
Recipe Card: Hazelnut Praline Coffee
Ingredients (Serves 1)
For the hazelnut praline syrup
1 tablespoon brown sugar
1 tablespoon butter
2 tablespoons water
1/4 teaspoon vanilla extract
1/4 teaspoon hazelnut extract
Pinch of cinnamon (optional)
Pinch of salt
For the coffee
1 cup hot brewed coffee
2 to 3 tablespoons hazelnut praline syrup
2 to 4 tablespoons milk or cream
Whipped cream (optional)
Crushed hazelnuts or caramel bits for garnish
Step-by-Step Instructions
- Make the hazelnut praline syrup
Add butter and brown sugar to a small saucepan over medium heat. Stir as the butter melts and the sugar begins to bubble and dissolve. Add water and whisk until smooth. Reduce heat to low and add vanilla, hazelnut extract, cinnamon (optional), and a pinch of salt. Stir for another 30 seconds, then remove from heat. - Brew the coffee
Make 1 cup of hot brewed coffee. A medium or dark roast enhances the nutty flavor. - Combine coffee and syrup
Add 2 to 3 tablespoons of the syrup to a mug. Pour the hot coffee over the syrup and stir until completely mixed. - Add milk or cream
Pour in milk or cream to taste, stirring gently. This coffee can be served lightly creamy or fully latte-style depending on preference. - Garnish
Top with whipped cream if desired. Add crushed hazelnuts or caramel bits for festive texture and holiday flair.
Serving Tips
Toast the hazelnuts before crushing for deeper nutty aroma.
Add a small splash of maple syrup for extra sweetness.
Use hazelnut-flavored coffee beans for even more hazelnut intensity.
Pair with biscotti, nutty pastries, or chocolate cookies.
Make-Ahead Tips
Make extra praline syrup and store it for up to 7 days in a sealed container.
Warm it slightly before adding to coffee for easier blending.
Works beautifully in hot chocolate or mochas as well.
Variations
Hazelnut Praline Latte: Add a shot of espresso and increase the milk.
Hazelnut Mocha: Add 1 tablespoon chocolate syrup for a hazelnut-chocolate drink.
Iced Hazelnut Praline Coffee: Use cold brew and cold milk; shake with ice.
Sugar-Free Version: Use sugar-free brown sugar substitute and omit butter.
Chocolate Mint Latte
The Chocolate Mint Latte is a rich, festive Christmas drink that blends smooth chocolate, cool peppermint, and warm espresso for a classic holiday flavor combination. It tastes like a cozy liquid mint chocolate treat and is incredibly simple to make at home. This latte is refreshing, indulgent, and perfect for winter evenings, Christmas movie nights, or anytime you crave that iconic chocolate-mint combo.
Recipe Card: Chocolate Mint Latte
Ingredients (Serves 1)
For the chocolate mint base
1 tablespoon cocoa powder
1 tablespoon sugar or sweetener
1 tablespoon hot water
1/4 teaspoon peppermint extract (or 1 to 2 teaspoons peppermint syrup)
1/4 teaspoon vanilla extract (optional)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Chocolate shavings or crushed peppermint candies for garnish
Step-by-Step Instructions
- Prepare the chocolate base
In a mug, add cocoa powder, sugar, and hot water. Stir until the cocoa fully dissolves and a smooth chocolate paste forms. - Add peppermint flavor
Stir in the peppermint extract and vanilla extract if using. Adjust peppermint strength—start small and increase as desired. - Brew the espresso
Make one shot of espresso or brew strong coffee. Medium-dark roasts complement the chocolate perfectly. - Combine espresso with the base
Pour the hot espresso into the mug and stir until fully blended with the chocolate mint mixture. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth using a whisk, frother, or French press until velvety. - Assemble the latte
Pour the steamed milk into the mug and stir lightly. Add the foam on top for a smooth café finish. - Garnish
Top with whipped cream if desired, and finish with chocolate shavings or crushed peppermint candies for a festive touch.
Serving Tips
Use dark cocoa powder for a richer chocolate flavor.
Add a small drop of almond extract for a subtle “candy bar” twist.
Oat milk and whole milk create the creamiest versions.
Pairs wonderfully with brownies, chocolate cookies, or peppermint bark.
Make-Ahead Tips
Pre-mix the chocolate and peppermint base (without water) and store in a jar.
Refrigerate for up to 7 days and activate with hot water before use.
Perfect for making several holiday lattes quickly.
Variations
Iced Chocolate Mint Latte: Use cold brew and cold milk; shake with ice, top with cold foam.
White Chocolate Mint Latte: Replace cocoa with white chocolate syrup.
Chocolate Mint Mocha: Add extra cocoa or chocolate syrup for a stronger chocolate profile.
Sugar-Free Version: Use sugar-free cocoa and sugar-free peppermint syrup.
Salted Caramel Latte
The Salted Caramel Latte is a smooth, comforting Christmas coffee that blends buttery caramel sauce, a hint of salt, rich espresso, and creamy steamed milk. It delivers the perfect balance of sweet and savory, making it a cozy holiday favorite you can easily prepare at home. This drink tastes like a caramel candy melted into a warm, festive mug.
Recipe Card: Salted Caramel Latte
Ingredients (Serves 1)
For the salted caramel base
1 tablespoon caramel sauce
1/8 teaspoon sea salt (or a small pinch, adjust to taste)
1/4 teaspoon vanilla extract
1 teaspoon brown sugar (optional for deeper caramel sweetness)
For the latte
1 shot espresso or 1/2 cup strong brewed coffee
3/4 to 1 cup milk (any kind)
Whipped cream (optional)
Caramel drizzle or a pinch of sea salt for garnish
Step-by-Step Instructions
- Prepare the salted caramel base
Add caramel sauce, sea salt, vanilla, and brown sugar (if using) to a mug. Stir until the mixture is smooth and fragrant. - Brew the espresso
Prepare one shot of espresso or brew strong coffee. A medium or dark roast enhances the caramel notes. - Combine espresso and caramel
Pour the hot espresso into the mug and stir thoroughly until the caramel melts completely and blends evenly into the coffee. - Heat and froth the milk
Warm the milk in a saucepan until steaming. Froth using a whisk, handheld frother, or French press until creamy and velvety. - Assemble the latte
Pour the steamed milk into the mug and stir lightly. Spoon the milk foam on top for a smooth, café-style finish. - Garnish
Add whipped cream if desired. Drizzle with caramel sauce or sprinkle a tiny pinch of sea salt for a festive sweet-salty edge.
Serving Tips
Use salted caramel sauce for a stronger sweet-salty punch.
Add an extra drop of vanilla for a rounder flavor.
Oat milk or whole milk create the creamiest texture.
Pairs wonderfully with shortbread, cinnamon rolls, or caramel cookies.
Make-Ahead Tips
Combine caramel, sea salt, and vanilla in a small jar to create a ready-to-use base.
Store in the refrigerator for up to 7 days.
Perfect for making multiple holiday lattes quickly.
Variations
Iced Salted Caramel Latte: Use cold brew and cold milk, shake with ice, and top with cold foam.
Salted Caramel Mocha: Add 1 tablespoon chocolate syrup for a decadent chocolate-caramel version.
Caramel Breve: Replace milk with half-and-half for a richer, café-style drink.
Sugar-Free Version: Use sugar-free caramel syrup and sugar-free sweetener.
From bright cranberry mochas to cozy maple lattes, creamy praline coffees, and festive mint-chocolate blends, these homemade Christmas drinks bring all the magic of the holiday season right into your kitchen. Each recipe is simple, comforting, and crafted with flavors that capture the warmth, nostalgia, and sweetness of winter. Whether you’re brewing for a quiet morning, sharing a cup with family, or hosting a festive gathering, these coffees turn ordinary moments into holiday memories.
With this full collection of seasonal recipes, you can skip the café lines and enjoy rich, barista-style Christmas drinks anytime you want. Experiment, mix and match flavors, add your own twists, and don’t be afraid to get creative—holiday coffee is meant to be fun, cozy, and personal. Here’s to a season filled with warm mugs, delicious aromas, and many joyful sips.