Vegan Gingerbread Latte
Vegan Gingerbread Latte
The spicy flavors of gingerbread and a hot latte are some of my favorite combinations of the holiday season. Warm up and get cozy with my Vegan Gingerbread Latte, flavored with oat milk, molasses, vanilla, and warming spices!
Gingerbread is one of my favorite types of cookie around the holidays. I like to buy them in a box, I like to bake them homemade, and I love to incorporate the flavors into other recipes. My Vegan Gingerbread Latte is a decadent way to start your morning, and it tastes just like a drink made by a professional barista. The best part is that it is 100% plant-based due to using oat milk!
In addition to oat milk, I use all of the warming spices found in gingerbread, plus a healthy splash of vanilla and molasses. Seriously, this latte tastes exactly like a gingerbread cookie!
What is the Best Creamer for Lattes?
For this latte, I use oat milk. I believe that oat milk is the best creamer for coffee by far! Oat milk is thick and creamy, which adds a beautiful richness to coffee much like heavy cream or half and half.
Not only that, but plain oat milk has an inherent sweetness. Adding oat milk to coffee is reminiscent of oatmeal cookies. It gives off the same warm, fuzzy feelings.
Next time you are looking for a plant-based cream replacement, give oat milk a try in your regular coffee!
Ingredients in a Vegan Gingerbread Latte
- 2 cups oat milk (you can use your own fave plant-based milk)
- ¼ cup molasses
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
Toppings:
- Coconut whipped cream, homemade or store-bought
- Pinch of ground cinnamon
- Gingerbread men cookies, optional
How to Make a Vegan Gingerbread Latte
To Make the Latte:
In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Whisk in the espresso powder until fully dissolved. Reduce the heat to simmer and add in the maple syrup, molasses, vanilla, ginger, cinnamon, nutmeg, allspice, and cloves, whisking everything together until combined.
To Assemble:
To serve, pour gingerbread latte into a prepared mug(s) and top with coconut whipped cream and sprinkle with cinnamon. You can also top with gingerbread men cookies or festive sprinkles (vegan-approved).
Sip and enjoy!
Other Recipes You'll Love
If you enjoy my Vegan Gingerbread Latte, you will love these recipes, too!
- Vegan Gingerbread Cake + Chai Buttercream
- Healthy Vegan Gingerbread Quinoa Muffins
- Soft + Chewy Christmas Gingerbread Cookies
- Easy Vegan Gluten-Free Gingerbread Waffles
Vegan Gingerbread Latte
Ingredients
LATTE:
- 2 cups Oat milk (You can use your own fave plant-based milk; See Notes!)
- ¼ cup molasses
- 2 tsps espresso powder
- 1 teaspoon vanilla extract
- 2 Tbsps pure maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
TOPPINGS:
- Coconut whipped cream, homemade or store-bought
- Pinch of ground cinnamon
- Gingerbread men cookies, optional
Instructions
TO MAKE LATTE:
- In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Whisk in the espresso powder until fully dissolved. Reduce the heat to simmer and add in the maple syrup, molasses, vanilla, ginger, cinnamon, nutmeg, allspice, and cloves, whisking everything together until combined.
ASSEMBLY:
- To serve, pour gingerbread latte in prepared mug(s) and top with Coconut whipped cream and sprinkle with cinnamon. You can also top with gingerbread men cookies or festive sprinkles (vegan-approved).
- Sip and enjoy!
Tips & Tricks
- STORAGE: Best when consumed once prepared. Not recommended to be stored.
- IS THERE OTHER METHODS TO MAKING THIS? Yup. While I enjoy the slow and true cooking method of using my stovetop, you can make this latte within your blender. Some high-tech blenders like the Vitamix has a heating mode which allows you to blend and warm at the same time, which is one way to do it. Of course, if you’re like me, then using your stovetop is just as easy.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based milk is Almond milk. However, you can always use your fave or one of the following: coconut milk, oat milk (froths/foams VERY WELL), flax milk, etc.
- MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
- MOLASSES SUBSTITUTES (NON-VEGAN OPTIONS): Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough), Dark Corn Syrup, DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.
Nutrition
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