Ginger Snap Macchiato: Recipe, Iced Version, and How to Make the Syrup

A ginger snap macchiato layers a double espresso shot over lightly spiced steamed milk with homemade ginger snap syrup , ginger, cinnamon, molasses, and brown sugar. The result tastes like a ginger snap cookie dissolved into a macchiato. The espresso cuts through the sweetness. The spice adds warmth. It takes about 15 minutes to make, including the syrup.

This guide covers the hot recipe, the syrup, the iced version, and dairy-free alternatives.

Ginger Snap Macchiato Ingredients (1 serving)

How to Make a Ginger Snap Macchiato

Combine in a small saucepan: 1/2 cup water, 1/2 cup brown sugar, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp ground cloves, and 1 tbsp molasses. Heat over medium until sugar dissolves , about 3 to 4 minutes. Do not boil. Remove from heat and add 1/4 tsp vanilla extract. Let cool for 5 minutes. Store in a sealed glass jar in the refrigerator for up to 2 weeks. This makes about 12 to 14 servings of syrup.

Pull a double shot (2 oz) of espresso into a glass mug. Blackout's Brewtal Awakening dark roast or Morning Reaper medium roast both stand up to the ginger spice. For a no-machine option, use 2 oz of strong Blackout instant coffee dissolved in 2 oz of hot water. See our espresso drinks guide for how macchiatos are built.

Stir 1 to 2 tbsp of ginger snap syrup into the espresso. Steam 4 oz of milk to 150°F , glossy microfoam, not dry froth. Pour steamed milk over the espresso, hold back the foam with a spoon, then spoon it on top. Dust with ground cinnamon. No steam wand: heat 4 oz of milk on the stovetop to 150°F and froth for 20 seconds. The drink is served with the espresso on the bottom and the spiced milk on top. See our coffee temperature guide for optimal milk steaming temperature.

Fill a tall glass with ice. Add 1 to 2 tbsp ginger snap syrup and 4 oz of cold milk. Stir to combine. Pull or make a double espresso and pour it directly over the top , do not stir. The espresso sinks through the milk and ice, creating the layered look. Dust cinnamon on top. For dairy-free: oat milk works especially well cold , its natural sweetness pairs with the ginger spice.

Start With Coffee That Can Take the Heat

A bold, fresh-roasted espresso is the backbone of any macchiato. Browse our flavored coffee collection or our premium whole bean coffee , all shipped within 1 to 2 business days of roasting.

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FAQ: Ginger Snap Macchiato

A ginger snap macchiato is a layered espresso drink , double shot, steamed milk, and homemade syrup. The syrup is spiced with ginger, cinnamon, molasses, and brown sugar. It tastes like a ginger snap cookie in coffee form. The espresso pulls the sweetness and spice into a bold, warming drink. It is served hot or iced.

Yes. Dissolve 2 oz of Blackout instant coffee in 2 oz of hot water in place of pulled espresso. The result is slightly less intense but carries the syrup and milk well. A Moka pot is the next best option , it produces a concentrated brew close to espresso strength. See our Moka pot guide for how to brew a strong concentrated shot.

At 1 tbsp of ginger snap syrup it is lightly sweet , the espresso and spice dominate. At 2 tbsp it is noticeably sweet, closer to a café-style flavored drink. Start at 1 tbsp and adjust. The syrup in this guide is less sweet than commercial versions , you control the sugar level.

Up to 2 weeks in a sealed glass jar in the refrigerator. The molasses and sugar preserve it well. If it smells fermented or shows cloudiness beyond its natural dark amber color, discard it. One batch (from 1/2 cup water and 1/2 cup brown sugar) makes 12 to 14 servings.

Dark or medium roast. The ginger spice and brown sugar need a bold espresso. Light roast tends to get overwhelmed by the syrup. Blackout's Brewtal Awakening dark roast or Morning Reaper medium roast both hold their own against the spice. Browse our premium whole bean coffee for both options.

The Espresso Behind the Macchiato

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