Creamy Vegan Gingerbread Latte


If you’re after a creamy, warming, and delicious drink for the holiday season, this vegan gingerbread latte will be your new go-to drink!

Not only does it make winter mornings a little bit more enjoyable, but it’s super quick and easy to make. You’ll find only 7 ingredients in this recipe that are gluten-free, refined sugar-free, with the option of making it caffeine-free to enjoy in the evenings by the fireplace.

Vegan Gingerbread Latte in a mug.

What’s in this dairy-free gingerbread latte recipe?

You’ll find very minimal ingredients in this recipe. The great thing about drinks like this is that you can adjust them to your own taste preferences by altering the amount of spice you use.

This is how I love it and feel like it has the perfect balance of gingerbread flavours.

What you’ll find in this recipe is:

  • Coffee
  • Barista style plant milk
  • Ground ginger
  • Ground cinnamon
  • Mixed spiced
  • Blackstrap molasses
  • Coconut sugar (or maple syrup)

And the toppings are:

  • Coconut whipped cream (optional)
  • Freshly grated nutmeg (don’t skip this as it completes the drink)
  • Gingerbread men (optional)
Pouring in gingerbread latte into a mug.
Holding the cup of latte with a gingerbread man inside the drink.

Some tips for making this vegan gingerbread latte

It’s a very easy recipe, however, with anything, it helps to know some things upfront before you make it. Here are a few suggestions to get the perfect-tasting gingerbread latte.

  • If you’d like to make this caffeine-free, use either decaf coffee, or add ¼ cup more of the milk you’re using.
  • Our choices for the milk used in this drink would be either oat or soy, as they normally tend to froth better. This is also the case for “barista” marked options as they are designed for this specific purpose. The thicker style milks with a higher fat content are ideal.
  • Using coconut whipped cream on top will make the drink extra creamy and decadent. You can mix it into the latte to get a thicker drink if desired.
  • Freshly grated nutmeg makes a big difference. Pre-ground nutmeg has a completely different taste and doesn’t come close to the beautiful flavours that you’d get from grating a whole nutmeg. You can find them at your supermarket in the spice section. It lasts longer this way as well.
  • The spices will settle at the bottom of your drink overtime. As they’re not ground fine enough to completely incorporate into drinks, this is normal. You can give it a stir to redistribute through the drink. You can also strain it through a fine sieve as you pour it into your mugs.
Grating nutmeg on top of the vegan gingerbread latte, close up.

Avoid the filler-filled pre-made gingerbread latte mixes and syrups that are mainly sugar syrup and make your own healthier gingerbread latte at home using minimal sweetener. Not only does it taste the part, it’s so much more satisfying knowing you can quickly whip something up at home that is delicious and uses real spices.

A smooth and spicy holiday treat that will become your new favourite comfort drink!

Might I add, how cute are these little gingerbread men?!

Looking at the topping of the gingerbread latte from overhead.

Other holiday drink recipes you’ll love:

  1. Vanilla Espresso Martinis
  2. Vegan Mulled Wine
  3. Homemade Vegan Eggnog
  4. Thick Italian Vegan Hot Chocolate
  5. Spiced Coconut Chai Tea

If you try this recipe, let me know! I’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Print

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Description

This creamy, warming, quick and easy vegan gingerbread latte is perfect for the holiday season to warm you up and enjoy a hot drink curled up on the couch.


  • ¼ cup / 60ml coffee (2 shots espresso)
  • 1½ cups / 375ml barista style plant milk*
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon mixed spice (optional)
  • 1 tablespoon blackstrap molasses*
  • 1 tablespoon coconut sugar (or maple syrup)

For serving:


  1. To a small saucepan on medium heat, add all the latte ingredients. Use a whisk to mix all ingredients well and stir while the milk warms up to a simmer. (If you own a handheld frother, use it to froth the milk as it’s warming up.)
  2. When it begins to gently simmer, take the saucepan off the heat and divide your latte into two mugs.
  3. Serve with a dollop of whipped coconut cream and freshly grated nutmeg for a truly aromatic latte. Enjoy immediately while hot.

Notes

Milk: Our milk choices would be either oat or soy, as they usually tend to froth better. This is also the case for “barista” marked options as they are designed for this specific purpose. The thicker-style milks with a higher fat content would be ideal.

Molasses: Blackstrap molasses is healthier than normal molasses as it contains more nutrients. It’s lower GI as it’s prossed to remove most of the sugar. It has a salty bitter flavour profile which balances out the latte with the coconut sugar. 

Caffeine-free option: Use decaf coffee instead or use another ¼ cup / 60ml of milk to substitute it. Flavours won’t be the same, however it will still be super delicious!

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