We got a Ninja Cafe Luxe espresso machine and we have nothing but good things to say about it. But honestly the best part of having an at home espresso machine? Making a homemade latte with syrups and sauces that are made from real ingredients.

And this winter? We’re focusing on cozy, yummy drinks…like this white chocolate cranberry latte with homemade syrup!

Why You’ll Love This Homemade Latte:

You’ll love this because it’s truly the perfect blend of tart cranberries with a sweetness of brown sugar. It’s literally like a hug in a mug and it’s the perfect recipe to serve your guests for holidays or hosting, or the perfect bevy for a cozy Saturday morning in.

Ingredients:

Cranberries: This time around I used dried cranberries, but you can definitely use fresh, too! Just skip the step of soaking to rehydrate them.
Vanilla Extract: Gives this recipe the “cozy homemade” vibes.
Water: Obviously not a coffee syrup without it.
Espresso shots: For the latte, we used a double shot of espresso.
Milk: Use any milk of your choice for this latte! We personally use and love whole milk.
Brown Sugar: The brown sugar brings a warmth of sweetness to this recipe. If you don’t have brown sugar, you can definitely replace with white sugar (or another sweetener of your choice)
White Chocolate: I love what white chocolate brings to this latte. Not a huge fan of white chocolate? You can always try milk or even dark chocolate!
Salt: Just a pinch to enhance the flavor.

How To Make This White Chocolate Cranberry Latte:

First off, you need to make your syrup. If you’re using dried cranberries, this is where you want to soak them for about 15 minutes with hot water. If you’re using fresh–disregard. Once you’ve soaked them, drain them. But keep the soaking liquid!
Now you’re going to combine that soaking liquid (or water), cranberries, and brown sugar in a sauce pan. Bring to a gentle boil, then reduce it to a simmer and cook for about 15-20 minutes. The cranberries should be very soft and the liquid should be deep red.
This next step is optional–blend or mash the cranberries. You can use an immersion blender to release more flavor.
Another optional step: straining. If you want more of a syrup-y consistency, than strain it through a fine mesh sieve. If you want more of a syrup (or don’t really care) then you can skip this step!
Now we’re going to add the white chocolate, so turn your heat down low (or off!) and slowly mix in the white chocolate chips. Whisking as you do so!
Once the white chocolate is all melted, add your salt and vanilla. Let it cool, and add to your favorite coffee or latte! This syrup is perfect enjoyed hot or iced.

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How to store this White Chocolate Cranberry Syrup:

You can store this in an air-tight jar in the fridge for up to 10 days.

Loved this recipe? Be sure to tag us @frontporchfreshrecipes on Instagram if you make this White Chocolate Cranberry Syrup. We can’t wait to see it!! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!

White Chocolate Cranberry Latte | Front Porch Fresh

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White Chocolate Cranberry Syrup & Latte

This cozy white chocolate cranberry syrup is made with dried cranberries and brown sugar for a warm, lightly caramelized sweetness. Creamy white chocolate balances the tart cranberry flavor, making it perfect for homemade hot or iced lattes, holiday coffee drinks, or drizzle over some whipped cream.

Prep Time 15

Cook Time 20

Total Time 35

Serving Size 20

Ingredients

3/4 cup dried cranberries
1 cup water use soaking liquid if soaking cranberries
1/2-2/3 cup light brown sugar, packed
1/2-2/3 cup white chocolate chips 3-4 oz
1 tsp vanilla extract
Pinch of salt

Instructions

White Chocolate Cranberry Syrup

Soak the cranberries:
Place dried cranberries in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes. Drain, reserving the soaking liquid.
Simmer the syrup:
In a saucepan, combine cranberries, 1 cup water (or reserved soaking liquid), and brown sugar. Bring to a gentle boil, then reduce to a simmer and cook 15-20 minutes, until the cranberries are very soft and the liquid is deep red.
Blend or mash (optional):
Lightly mash the cranberries or use an immersion blender to release more flavor.
Strain (optional):
If you want a classic syrup consistency, then strain through a fine-mesh sieve into a clean saucepan, pressing the solids well. You can then discard solids. If you skip this step, the final outcome will be more like a sauce vs. a syrup.
Add white chocolate chips:
Place the saucepan over very low heat or turn heat off completely. Whisk in the white chocolate chips slowly until fully melted and smooth.
Finish:
Stir in vanilla extract, and salt. Let it cool slightly, the syrup will thicken as it cools.

To Make Your Latte:

Add one tbsp of your syrup to a mug. Brew your espresso shots over the syrup. If you're going for an iced latte, pour your syrup and espresso mixture over ice, and then top with milk. If you're going for a hot latte, then steam your milk and pour over your syrup and shots. Enjoy!!!