[Dairy-Free] Gingerbread Latte
Ingredients
- 1 cup strong brewed coffee
- ½-¾ cup unsweetened almond milk
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp ginger
- ⅛ 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
Instructions
- 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!
Tried this recipe?Let us know how it was!