GINGERBREAD LATTE😍

The coziest Gingerbread Latte, perfect for a lazy weekend morning cozied up on the couch with your fuzzy socks on. Perfectly spiced with all the same flavors you’d expect from gingerbread, it’s the holiday drink you’ll want to be making all season long. It only takes a few minutes to make the gingerbread spiced creamer (which is vegan!), so you can easily make a big batch and have this Gingerbread Latte all week long too!

Notes:

• Molasses is most traditional to gingerbread, but I find brown sugar works just as well in this recipe, so use what you have!

• The spices are crucial – but, if you don’t have a lot of spices, I would just use ginger, cinnamon, and allspice. You can always taste and add a bit more allspice to substitute out the cloves.

Gingerbread Creamer Serves 4-5.

Ingredients:

For the Gingerbread Latte:

• 2 cups nutpods or oat milk

• 1 tbsp molasses or brown sugar

• 1 tbsp maple syrup

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• ¼ tsp allspice

• ¼ tsp ground cloves

• ⅛ tsp salt

• 2 shots espresso or ¾ cup strong brewed coffee

• Whipped cream for topping (optional)

• Gingerbread man for serving (optional – I got these cute mug toppers from Trader Joe’s)

Directions:

For the Gingerbread Latte:

• Add milk to a saucepan and heat on medium.

• Once warm, whisk in the brown sugar, maple syrup, ginger, cinnamon, allspice, cloves, and salt. Taste and adjust any seasonings.

• Meanwhile, brew 2 shots of espresso or some coffee.

• Add ¼ – ½ cups gingerbread creamer to a milk frother like the one I have here. If you don’t have a milk frother, you can just whisk until frothy in the saucepan. Reserve the rest of the creamer in a jar with a tight fitting lid in the fridge and store for future use.

• Add the frothed gingerbread creamer to your coffee and stir. Top with whipped cream and gingerbread and enjoy!

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