Gingerbread Latte(Vegan)

“This gingerbread latte fits the bill just right. A fun start to the day! It's made with molasses, full of vitamins and minerals—iron, calcium, potassium, magnesium, manganese, selenium, and B6– you’re sure to get a boost with this latte, Feel free to use any sweetener you like. From allysonkramer.com.”
READY IN:
15mins
YIELD:
1 large(or 2 small)
UNITS:
US

Ingredients Nutrition

  • 1 12 cups unsweetened almond milk (or your favorite nondairy milk)
  • 12 teaspoon fresh grated ginger
  • 12 teaspoon cinnamon
  • 18 teaspoon clove
  • 1 tablespoon blackstrap molasses
  • 1 -2 tablespoon coconut sugar (or equivalent of your favorite sweetener)
  • 2 teaspoons instant decaf espresso powder (if you have an espresso maker use 1 to 2 shots of espresso per latte instead of instant powder + wat)
  • 4 tablespoons very very hot water

Directions

  1. In a small saucepan, whisk together the almond milk. ginger, cinnamon, cloves, and coconut sugar.
  2. Heat over medium heat until very hot, just before boiling.
  3. In a large mug, or 2 small mugs, combine the espresso powder with water (for a small mug, only add 1 tsp espresso powder + 2 tbsp water per mug) and stir well.
  4. Place a strainer over the mug and pour the hot milk mixture over the espresso.
  5. Stir gently and top with whipped non-dairy cream, such as coconut, and sprinkle with a touch of nutmeg or cinnamon.
  6. Enjoy!

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