Vegan Gingerbread Latte

With only 1/3 of the sugar, this handmade gingerbread latte is the greatest I’ve ever tasted. It is secretly dairy free, simple to make, and even more delicious than the traditional recipe! Make this Starbucks-style vegan gingerbread latte for a warm winter treat or during the holidays.

Ingredients

For the Gingerbread Syrup

1/2 cup water
1/2 cup brown sugar or a sweetener of your choice (adjust to taste)
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For the Latte

1 cup brewed espresso or strong coffee
1 cup non-dairy milk (e.g., almond, soy, oat)
2-3 tablespoons gingerbread syrup (adjust to taste)
Vegan whipped cream (optional)
Ground cinnamon or nutmeg for garnish (optional)

Instructions

For the Gingerbread Syrup

In a saucepan, combine water, brown sugar (or sweetener), molasses, and all the spices (ginger, cinnamon, nutmeg, cloves).
Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar and spices.
Reduce the heat and let it simmer for about 5-7 minutes, or until it thickens slightly.
Remove the syrup from the heat and let it cool. Once cooled, you can strain it to remove any spice particles or keep it as is for extra flavor.

For the Latte

Brew a cup of espresso or strong coffee.
In a small saucepan, heat your non-dairy milk until hot but not boiling. You can also heat it in the microwave.
In your favorite mug, add 2-3 tablespoons of the gingerbread syrup (adjust to your desired sweetness).
Pour the hot brewed espresso or coffee into the mug and stir well to combine with the gingerbread syrup.
Add the heated non-dairy milk, gently stirring to combine.
If desired, top your vegan gingerbread latte with vegan whipped cream and a sprinkle of ground cinnamon or nutmeg.
Serve hot and enjoy!