Simple, practical, and full of everyday flavour, Vegan Gingerbread Latte is a vegan, vegetarian American, Holiday, Vegan Gluten-free drinks made with espresso coffee or prepared coffee, minced ginger, and gingerbread spice in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Drinks
- Cuisine: American, Holiday, Vegan Gluten-free
Ingredients
- 1/3 to 1/2 cup espresso coffee or prepared coffee (or use 1/3 cup water/decaf for caffeine free)
- 1/2 tsp minced ginger
- 1/2 tsp gingerbread spice (less or more to preference, or use 1/4 tsp ground ginger, 1/4 tsp cinnamon and pinches of nutmeg and clove/allspice)
- 1 tbsp dark brown sugar, or use plain sugar/maple syrup and 2 tsp molasses
- 1.5 cups non dairy milk (, I like almond, soy or coconut milk)
Method
- Add the first 4 ingredients to a small saucepan. Bring to a boil over medium heat, and simmer for 2 mins. (This is the simple ginger syrup. Strain and refrigerate to use later)
- Add blended or frothed non dairy milk to the saucepan and mix in. (Blend the milk in a blender for a minute to froth). Bring to just about a boil. Taste and adjust flavor(add more spice or sugar if needed)
- Pour into cups (strain if you havent at step 1). Add whipped coconut cream if desired and a sprinkle of gingerbread spice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
