[Dairy-Free] Gingerbread Latte

This cozy [Dairy-Free] Gingerbread Latte is a perfect treat during the holiday season. Made with warming spices like cinnamon and ginger, and naturally sweetened, this latte is easy to make and is the perfect morning pick-me-up!

[Dairy-Free] Gingerbread Latte

There are so many reasons why I love making lattes at home.

1. coffee is the first thing I think about when I roll out of bed, and I don’t want to have to get dressed to get one
2. paying for a coffee shop latte every single day can become heavy on the wallet, I’d rather spend my money on other things
3. I know exactly what ingredients are going in it and it’s not going to be overloaded with sugar

Homemade lattes really are so easy to make! If you have a milk frother, then you get bonus points. But you don’t need a milk frother to make a delicious latte right in your own kitchen.

And the best part is that you can get creative and change up the flavors. You can do everything from pumpkin spice, chai, mocha, mint mojito, cold brew, and the list goes on!

But we’ve got a new flavor in the rotation during the holiday season… GINGERBREAD.

This is the perfect drink for those cold winter months because it is made with warming spices like cinnamon and ginger, and naturally sweetened with maple syrup and molasses. You obviously have to have the molasses for it to be gingerbread.

[Dairy-Free] Gingerbread Latte

As always, I kept it dairy-free by using almond milk, but you can use any type of milk you want. And the homemade whipped cream is totally optional (you can also do store-bought), but let’s be honest. YOU’RE GONNA WANT THAT.

It sends it right over the top from the ordinary coffee drink, to the luxurious type that you only get when you pay $9 for it.

[Dairy-Free] Gingerbread Latte

Go ahead and take a few quiet minutes for yourself in the morning. Brew some coffee, stir in those warming spices, and dollop that baby with some whipped cream. You deserve it.

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[Dairy-Free] Gingerbread Latte

Servings 1


  • 1 cup strong brewed coffee
  • ½-¾ cup unsweetened almond milk
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • tsp nutmeg
  • 1 tsp molasses
  • 1 tsp pure maple syrup

Coconut Whipped Cream

  • 1 (15oz) can full-fat coconut milk (refrigerated overnight)
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup


  • While the coffee is brewing, warm up the milk in a small saucepan on the stove over medium heat. Don't let it come to a complete boil, just heat it until it barely starts to simmer. Then use a whisk or handheld frother to beat some air into it to froth it up for a few seconds. 
  • To the milk, add all of the spices, vanilla, molasses, and maple syrup. Pour in the brewed coffee, and whisk again to combine.
  • If you are making your own whipped cream, take the can of coconut milk out of the refrigerator, and scoop the cream off the top, leaving the water behind.
  • Transfer the cream to a mixing bowl, add the vanilla and maple syrup. Use a handheld mixer to beat the coconut cream until it turns into a creamy whipped consistency. This should only take a couple minutes.
  • Transfer the latte to a mug, spoon the whipped cream over the top, and enjoy!

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