Vegan Gingerbread Latte
Watch How to Make it Here
This recipe starts at 03:21
Cold weather is tolerable because of all things that make it cozy: comfy sweaters, warm blankets, and a warm drinks. Oh the warm drinks! This gingerbread latte - while often enjoyed during the holiday season - can certainly be enjoyed year round, and feels just like a hug in a mug.
Vegan Gingerbread Latte
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Servings: 2 (of approx. 1½ cups each)
Prep Time: 5 min Cook Time: 5 min Total Time: 10 min
4 shots (⅔ cup, 160 mL) espresso (or sub strong pour-over coffee)
2 Tbsp (30 mL) maple syrup
½ Tbsp (10 g) blackstrap molasses*
1 tsp (3 g) ground cinnamon
½ tsp ground ginger
Pinch of nutmeg
Pinch of ground clove
3 cups (720 mL) barista oat milk** (or sub soy milk)
Vegan whipped cream, store-bought or homemade
Crushed gingerbread cookies
Add the espresso to a small saucepan on medium heat together with the maple syrup, molasses, cinnamon, ginger, nutmeg, and clove. Whisk to combine all the spices and to let everything heat through, then divide the spiced espresso between your mugs.
Return the same saucepan to the heat, and turn the heat to high. Add the oat milk and whisk throughout, if desired, to create some froth. Stay with it, as it often only needs a minute to heat through. When the milk starts to simmer, remove the pan from the heat and pour the hot milk overtop the spiced espresso.
Top with whipped cream and cookie crumbles, if desired. Serve while hot, and enjoy!
* Blackstrap molasses is a dark, thick, often bitter syrup, which is produced during the sugar making process. During this process, the sugar beets or sugar cane are crushed, to extract the juice. Then, the juice is boiled down to sugar crystals, and removed from the liquid. This process is repeated several times, and every time a different kind of molasses is produced, from light to black. Blackstrap molasses comes from the third boiling of the sugar syrup and has highest concentration of vitamins and minerals. Molasses pairs very well with ginger, which is why it's commonly used in gingerbread cookies, and also in this gingerbread drink. You can also substitute it with 1 Tbsp (15 mL) dark corn syrup, or maple syrup, or ¾ Tbsp (9 g) packed brown sugar or granulated sugar.
** Barista milks often have a higher proportion of fat and carbohydrates than other plant-based milks, which give it a nice creamy mouthfeel. This is our preferred plant-based milks for lattes, but feel free to substitute it for any other plant-based milk you enjoy.
Storage: best if enjoyed immediately.
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