Gingerbread Latte (Dairy-Free)

gingerbread latte dairy free

This morning I had a hankering for something seasonal—something wintery–something to put me in the right mindset for all the tasks I have to accomplish before I begin my weekend. I’m one of those people that embraces my free time, so I have to be completely satisfied with my workweek come the time my handsome hubby comes waltzing through the door in the evening. Although I love what I do, a regularly scheduled break is the only thing that keeps me so enamored.

I’m also one of those people who embraces the holiday spirit, mainly because it’s the only thing that drags me through this dismal time of darkness we refer to as winter.

This gingerbread latte fits the bill just right. I whipped it up as a fun start to my day, and it is so scrumptious I just had to share before I jump back into my regularly scheduled Friday. It features one of my most favorite “superfoods”: blackstrap molasses. Are you familiar with blackstrap molasses? It’s amazing. For some, it’s an acquired taste, but I adored it right off the bat. It’s like molasses on its very best day, full of vitamins and minerals—iron, calcium, potassium, magnesium, manganese, selenium, and B6– you’re sure to get a boost with this latte, even if you opt for caffeine free espresso! Feel free to use any sweetener you choose (or go sweetener free!) but I love the dark caramel flavor of coconut sugar juxtaposed with the fiery spice of fresh grated ginger.

Gingerbread Latte

makes 2 small or 1 large latte

  • 1 1/2 cups unsweetened almond milk (or your fave nondairy milk)
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 tablespoon blackstrap molasses
  • 1 to 2 tablespoons coconut sugar (or equivalent of your favorite sweetener)
  • 2 teaspoons instant espresso powder (if you have an espresso maker… use 1 to 2 shots of espresso per latte instead of instant powder + water)
  • 4 tablespoons very very hot water

In a small saucepan, whisk together the almond milk. ginger, cinnamon, cloves, and coconut sugar. Heat over medium heat until very hot, just before boiling. In a large mug, or 2 small mugs, combine the espresso powder with water (for a small mug, only add 1 tsp espresso powder + 2 tbsp water per mug) and stir well. Place a strainer over the mug and pour the hot milk mixture over the espresso. Stir gently and top with whipped non-dairy cream, such as coconut, and sprinkle with a touch of nutmeg or cinnamon.

Share with friends!

8 Responses to Gingerbread Latte (Dairy-Free)

  1. A seasonal latte that won’t hurt my tummy–awesome!

  2. Kate says:

    Oooh! I have to try this.

  3. Shannon says:

    Blackstrap molasses is definitely one of my favorite ingredients. I am a sucker for gingerbread, so while I hate winter weather ,I love this time of year.

  4. Vegyogini says:

    This sounds so, so good! I almost never drink coffee, but I might make an exception for this.

  5. This looks decadent for the snowy weekend ahead!

  6. This sounds annnnnd looks awesome!! Lovely!

  7. Amanda says:

    Ooooh, this sounds so perfect for the super cold weather we’ve been having in Boston (it’s frigid!). I love blackstrap molasses and I’ve been regularly mixing it into oatmeal or plain, warm almond milk to get some additional iron. I will definitely be giving your jazzed-up recipe a try!