Vegan Gingerbread Latte
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
52 kcal
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Course
Drinks
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Cuisine
American, gluten-free
Vegan Gingerbread Latte
Description
The Vegan Gingerbread Latte is crafted by first making a ginger syrup with minced ginger, gingerbread spices, and dark brown sugar simmered alongside espresso or coffee. This syrup captures the key gingerbread flavors, enhanced by a warm sweetener base. After making the syrup, the recipe calls for frothing non-dairy milk—such as almond, soy, or coconut—and combining it with the syrup to create a creamy, spiced latte. Bringing it just to a boil melds the flavors together while retaining a silky texture. Optional whipped coconut cream topping adds richness and an extra layer of gingerbread spice as a garnish.
This latte offers a dairy-free alternative to traditional gingerbread lattes, preserving the cozy holiday flavors through the spice blend and sweet syrup. The balance of spices and brown sugar works well with the robust espresso or coffee base, while the non-dairy milk creates a smooth beverage that can be enjoyed warm.
The recipe allows for adjustments in spice quantities and sweetness to tailor the taste. There is also an option to prepare a large batch of gingerbread syrup ahead of time, which can be refrigerated and mixed with milk for quick servings later. Reheating while blending helps maintain the proper temperature and frothiness.
Ingredients
- 1/3 to 1/2 cup espresso coffee or use 1/3 cup water/decaf for caffeine free, or prepared coffee
- 1/2 tsp ginger minced
- 1/2 tsp gingerbread spice less or more to preference, or use 1/4 tsp ground ginger, 1/4 tsp cinnamon and pinches of nutmeg and clove/allspice
- 1 tbsp dark brown sugar or use plain sugar, maple syrup and 2 tsp molasses
- 1.5 cups non-dairy milk I like almond, soy or coconut milk
Instructions
- Add the first 4 ingredients to a small saucepan. Bring to a boil over medium heat, and simmer for 2 mins. (This is the simple ginger syrup. Strain and refrigerate to use later)
- Add blended or frothed non dairy milk to the saucepan and mix in. (Blend the milk in a blender for a minute to froth). Bring to just about a boil. Taste and adjust flavor(add more spice or sugar if needed)
- Pour into cups (strain if you havent at step 1). Add whipped coconut cream if desired and a sprinkle of gingerbread spice.
Notes
- You can prepare a larger batch of gingerbread syrup by simmering coffee, minced ginger, gingerbread spice, molasses, and sugar and store it refrigerated for up to one week.
- Combine the syrup with frothed non-dairy milk when ready to serve, heating gently to maintain flavor and texture.
- For a cold version, blend chilled non-dairy milk with the chilled syrup and optional coconut cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 9mg | 0% |
| Potassium | 19mg | 0% |
| Sugar | 6g | 12% |
| Calcium | 231mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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