Gingerbread Frappe Recipe | Gingerbread Syrup for Cafes | Swa Artisanal Syrups
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Gingerbread Frappe: 30 ml Swa Gingerbread Syrup + 30 ml espresso + 150 ml milk + 80 gm ice. Blend until smooth. Garnish with whipped cream and a gingerbread biscuit. Ready in 3 minutes. Serves 1.
Gingerbread is the flavour of festivity — warming ginger, sweet cinnamon, and deep molasses that together create the most evocative seasonal flavour in cafe culture. The Swa Gingerbread Syrup captures that combination and brings it to a blended cold coffee frappe that sells out of your seasonal menu before you're ready to pull it. Don't wait for December — your guests want it in October, and they'll still be ordering it in February.
Run it as your Q4 signature or keep it year-round for the guests who've realised gingerbread doesn't need a calendar excuse. Pair it with a gingerbread cookie for the perfect seasonal add-on. Explore Swa's full spice range at drinkswa.com/pages/horeca.
Frequently asked questions
How long does it take to make this drink?
About 3 minutes from first pour to service, serving 1.
How much Swa syrup goes into one serve?
The recipe uses 30 ml Swa Gingerbread Syrup per serve.
Where can I get Swa syrup for my venue?
Swa supplies cafes, bars, restaurants and hotels across India. See the product or book a demo below to taste it at your venue.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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