Welcome to your new favorite holiday dessert obsession. This Gingerbread Latte Mousse combines the cozy warmth of a spiced gingerbread cookie with the rich, aromatic notes of your favorite latte, all whipped into a stunningly light and airy mousse. It’s a sophisticated yet simple no-bake dessert that perfectly captures the magic of the festive season. If you’ve been searching for a showstopper to complete your holiday table, you’ve found it. This recipe is your key to creating a memorable and delicious experience.
We’ve designed this Gingerbread Latte Mousse to be not only incredibly flavorful but also foolproof. Forget complicated baking projects; this is a straightforward recipe that delivers a truly impressive result. Let’s dive in and create some holiday magic together.
What Makes This Gingerbread Latte Mousse Irresistible?
This isn’t just another holiday dessert; it’s an experience. The flavor profile is meticulously balanced to ensure every spoonful is a delight. The robust molasses and warm spices—ginger, cinnamon, and nutmeg—are perfectly complemented by a smooth coffee undertone. The texture is what truly sets it apart: ethereally light, cloud-like, and melts in your mouth. It’s the perfect way to end a festive meal without feeling heavy or overly full.
The Key Ingredients for Your Festive Mousse
The magic of this mousse lies in using simple, high-quality ingredients. Each component plays a crucial role in building the final flavor and texture. Here’s what you’ll need:
For the Mousse
Unflavored Gelatin: This is the secret to a stable mousse that holds its airy structure.
Whole Milk: Provides the creamy base for our flavor infusion.
Strong Brewed Coffee or Espresso: This gives us the “latte” in our Gingerbread Latte Mousse. Use a quality brew for the best flavor.
Egg Yolks: Adds richness and creates a custard-like foundation.
Brown Sugar: Lends a deep, caramel-like sweetness that complements the molasses.
Molasses: The signature ingredient for that authentic gingerbread taste.
Spices: A classic blend of ground ginger, cinnamon, and a pinch of nutmeg and cloves.
Heavy Whipping Cream: The key to the light, airy texture. It must be very cold to whip up properly.
For the Topping (Optional)
Sweetened Whipped Cream
Crushed Gingersnap Cookies
A Dusting of Cocoa Powder or Cinnamon
How to Make Gingerbread Latte Mousse: A Step-by-Step Guide
Follow these simple steps to achieve a perfect, cloud-like mousse every single time. We’ll break it down so there’s no guesswork involved.
Step 1: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes until it has absorbed the water and become spongy. This step is crucial for ensuring the gelatin dissolves smoothly.
Step 2: Create the Spiced Coffee Base
In a medium saucepan, combine the milk, brewed coffee, brown sugar, molasses, and all the spices. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar has completely dissolved. Do not let it boil. Once hot, remove from the heat and whisk in the bloomed gelatin until it has fully dissolved.
Step 3: Temper the Egg Yolks
Place the egg yolks in a separate medium bowl and whisk them lightly. While whisking constantly, slowly pour about half of the hot milk mixture into the egg yolks. This process, called tempering, gently raises the temperature of the eggs without scrambling them. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
Step 4: Thicken the Base
Return the saucepan to low heat. Cook, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon (about 3-5 minutes). Do not let it simmer or boil. Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps. Let it cool to room temperature, stirring occasionally to prevent a skin from forming.
Look at that perfect, cloud-like texture!
Step 5: Whip the Heavy Cream
While the base cools, pour the cold heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium-high speed until stiff peaks form. This means when you lift the whisk, the peak holds its shape without drooping.
Step 6: Gently Fold Everything Together
Once the gingerbread-coffee base has cooled to room temperature, gently fold in about one-third of the whipped cream to lighten it. Then, add the remaining whipped cream and continue to fold gently until just combined. Be careful not to overmix, as this will deflate the mousse. The goal is a uniform color with no streaks remaining.
Step 7: Chill to Perfection
Divide the mousse among serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm. This chilling time is essential for the mousse to set properly.
Pro Tips for the Perfect Mousse Texture
Achieving that signature light and airy texture is all about technique. Here are my top tips:
Don’t Overheat the Custard: When thickening the egg yolk base, keep the heat low and stir constantly. If it boils, the eggs will scramble.
Cool the Base Completely: The gingerbread-coffee base must be at room temperature before you fold in the cream. If it’s too warm, it will melt the whipped cream, resulting in a dense, soupy mousse.
Fold, Don’t Stir: Use a gentle hand when combining the whipped cream. The folding motion preserves the air you worked so hard to incorporate. If you’re new to this technique, it’s similar to the gentle mixing required for a delicate Swiss meringue buttercream.
This creamy dessert is perfect for sharing with family and friends during the holidays.
Fun Variations to Try
While this Gingerbread Latte Mousse is incredible on its own, you can easily customize it!
Add Chocolate: Fold in a half cup of finely chopped dark chocolate for a mocha-gingerbread twist.
Make it Boozy: Add a tablespoon of spiced rum or coffee liqueur to the milk mixture for an adults-only version.
Serve the mousse chilled, straight from the refrigerator. Top with a dollop of sweetened whipped cream, a sprinkle of crushed gingersnaps, and a light dusting of cinnamon or cocoa powder right before serving. This dessert is perfect on its own or alongside a cup of coffee.
How to Store
Store any leftover mousse in the refrigerator, covered with plastic wrap, for up to 3 days. The texture will remain light and delicious. I do not recommend freezing this mousse as it can alter the delicate texture.
Absolutely! This is a perfect make-ahead dessert. You can prepare it up to two days in advance. Just keep the mousse covered and chilled in the refrigerator. Wait to add any toppings like whipped cream or crushed cookies until just before serving to keep them fresh.
Store any leftovers in an airtight container or individual serving glasses covered with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended as it can cause the mousse to separate and ruin the delicate texture.
Yes. If you want to make a caffeine-free version, you can simply substitute the half cup of strong brewed coffee with an equal amount of milk. This will create a delicious gingerbread mousse without the latte flavor.
The mousse itself is naturally gluten-free. To keep the entire dessert gluten-free, be sure to serve it without the traditional gingersnap cookie topping or use a gluten-free variety of gingersnaps for garnish.
This recipe relies on gelatin for its specific set and texture. While there are vegetarian substitutes like agar-agar, they require different preparation methods and ratios, which would significantly alter the recipe instructions and final texture.
The Perfect Gingerbread Latte Mousse Recipe
FL Recipes
Gingerbread Latte Mousse: The Ultimate Creamy & Spiced Holiday Treat
Discover the ultimate Gingerbread Latte Mousse, a creamy, no-bake holiday dessert blending rich coffee, warm gingerbread spices, and a light, airy texture. This easy recipe creates a festive and sophisticated treat perfect for any celebration.
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
In a medium saucepan, combine milk, coffee, brown sugar, molasses, and spices. Heat over medium heat until steaming (do not boil). Remove from heat and whisk in the bloomed gelatin until dissolved.
In a separate bowl, whisk the egg yolks. Slowly drizzle in half of the hot milk mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan.
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (3-5 minutes). Do not let it boil. Strain through a fine-mesh sieve into a large bowl and let it cool completely to room temperature.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cooled gingerbread base in two additions until just combined. Be careful not to overmix. Divide the mousse among 6 serving glasses, cover, and refrigerate for at least 4 hours, or until set.
Before serving, top with additional sweetened whipped cream and crushed gingersnap cookies, if desired.
Nutrition
Calories: 350kcalProtein: 5gFat: 25gFiber: 1g
Notes
Ensure the gingerbread base is completely at room temperature before folding in the whipped cream to prevent the cream from melting. For the best results, use full-fat whole milk and heavy whipping cream. The mousse can be made up to two days in advance; just keep it covered in the refrigerator.
I hope you love this Gingerbread Latte Mousse recipe as much as I do! It’s a true celebration of holiday flavors and a joy to share with family and friends. If you make it, I would love to see it! Share a photo and tag me on Pinterest. For more no-bake dessert inspiration, check out these decadent salted caramel cheesecake balls. Happy holidays!
Get the recipe for this incredibly light and festive Gingerbread Latte Mousse!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
