Anyone else bummed that the gingerbread lattes are still missing from the Starbucks holiday menu? Well grab your favorite festive cup & avoid the long line at the drive-thru by making this homemade gingerbread latte. For added kicks call out your name when it’s ready or spell it wrong on the cup so it keeps the Starbucks holiday tradition alive.
To make it an extra special treat, take a nibble on a Gingerbread Person Cookies. A little dunk & a sip is the perfect way to warm up in the morning. Still craving more gingerbread? Make sure to checkout the Gingerbread Smoothie recipe as well & make it a trifecta of gingerbread treats.
Gingerbread Latte
A lovely way to warm up those winter mornings!
Servings: 1
Ingredients
- 3/4 cup dairy-free milk of choice (divided)
- 1-2 shots espresso sub 1/3 cup black coffee
- 1 tsp maple syrup
- 1/2 tsp molasses
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch ground allspice
- 1 pinch ground clove
- 1 pinch ground nutmeg
Instructions
- In a small sauce pan over medium low heat, gently warm the 1/2 cup of the milk (save 1/4 to froth for the top), maple syrup, molasses & all the spices. Stir well until it just starts to simmer. Remove from heat.
- Make the espresso or coffee.
- Froth the remaining 1/4 cup of milk.
- In your favorite mug pour the espresso/coffee, then flavored milk & then top with the frothed milk. Sprinkle with a touch of cinnamon & serve with a festive gingerbread cookie.
Notes
Everyone has a different preference when it comes to their coffee order. If you are heavy on the coffee use two shots. More of a warm milk with a splash of coffee type, add more milk & less coffee. You are your own barista, have fun!
I use a handheld milk frother with cold milk. I love the hot & cold pairing with each sip. However, if your milk frother also warms or steams feel free to use what you have or prefer.
Optional: Top with vegan whipped cream & a gingerbread cookie for a special holiday treat.
Enjoy!