How is it already November? I love Halloween, but I’m just as excited for the holidays that follow—mostly because they invite lots of cooking and baking. My mother was a wonderful baker, and each year we used to bake a huge assortment of cookies and carefully divide them into decorative tins to share with friends and neighbors. My brother and I tried to keep that tradition going for many years, but now we live 1,100 miles apart. Fortunately, my daughter is four and has picked up baking by watching me for hours each day, so this year we’re reviving the tradition together.
To get into the cookie-planning mood, I decided to create a healthier take on a popular seasonal latte. It’s incredibly easy and delicious, so I wanted to share it. The recipe takes only a few minutes and makes 3–4 servings. I avoided refined sugar to make this holiday treat a bit better for you, using maple syrup and molasses instead. Simply brew a little coffee, combine the ingredients in one saucepan, heat for a few minutes, and you’ll have a rich, aromatic latte that tastes decadent—no one will know it’s vegan and refined sugar–free. As a bonus, your home will smell amazing.
Vegan Gingerbread Latte
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Created by Lauren Hartmann on November 7, 2016
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- Serves: 4
- Yield: 3-4 Lattes
- Category: Breakfast, Snack
Ingredients
- 2 c Coconut cream (I used Trader Joe’s)
- 2 c Almond milk
- 1 1/2 c Brewed coffee
- 1/3 c Maple syrup
- 1 tbsp. Molasses
- 1 tsp. Vanilla extract
- 2 tsp. Ground ginger
- 1/2 tsp. Nutmeg
- 1 cinnamon stick
- 2 whole cloves
- Vegan whipped cream, for serving
Instructions
- In a medium saucepan, combine the coconut cream, almond milk and brewed coffee. Heat over medium and whisk until well blended.
- Stir in the maple syrup and molasses, then add the vanilla and spices.
- Reduce heat to medium-low and simmer for 5–10 minutes so the flavors meld and the mixture becomes very aromatic. Keep it piping hot.
- Remove the cinnamon stick and cloves before serving. Top each latte with vegan whipped cream and serve with gingerbread cookies if you like.