This easy vegan gingerbread latte is made in the blender, so there’s no fancy equipment required to make a delicious and frothy latte at home!
Another weekend is upon us! What do you have planned? I’m planning on going for my favourite long-ish run (we finally got some snow, and I love running through the snow!) in a bit. And then, because I received the new Oh She Glows cookbook for my birthday, I am going to make a couple of recipes from that! Everything looks so good- I have to say that it looks like it will be my favourite OSG cookbook yet. First on the agenda will be the “Sloppy Glows” with a side of Charred Broccoli and Quinoa Salad!
I believe it was around four years ago now when I realized how easy it is to make fancy-seeming lattes in a blender. Thanks to Laura from The First Mess blog and her “Better Than Bulletproof” coffee, I have been experimenting endlessly with different flavoured blender lattes- both the caffeinated and more medicinal varieties.
This vegan gingerbread latte has to be one of my favourites yet. Coffee and gingerbread are a match made in heaven, so it only stands to reason that a gingerbread latte is one of the dreamiest winter drinks! It screams “cozy,” and pairs so well with a plate of my pumpkin chai cookies. (For the cookies you see in my photos, I omitted the cranberries and drizzled melted chocolate on top instead. So good!)
INGREDIENTS YOU’LL NEED FOR THIS LATTE
- Strong brewed coffee, non-dairy milk, nut butter (this makes it creamy and frothy), maple syrup, molasses, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and vanilla.
HOW TO MAKE THIS LATTE
- Brew your coffee. I like to use a French press.
- In a small saucepan, warm together the milk, nut butter, maple syrup, molasses, and spices. Whisk occasionally until hot, but not boiling. Whisk in the vanilla.
- Combine the coffee and milk mixture in an upright blender. Start on low speed and gradually increase to high. Blend for about 15 seconds. Turn off the blender. There will be a layer of latte foam on top!
- Pour into two small mugs or one large mug and enjoy.
MORE WARM DRINK RECIPES
- Cashew Pumpkin Spice Latte (Dairy-Free)
- Vegan Dirty Chai Latte with Coconut Butter
- Chai White Hot Chocolate (Vegan)
I hope you can take a bit of time out of your weekend to enjoy this vegan gingerbread latte! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
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Easy Vegan Gingerbread Latte
- Prep Time: 7 minutes
- Total Time: 7 minutes
- Yield: 1 large latte 1x
- Diet: Vegan
Description
This easy vegan gingerbread latte is made in the blender, so there’s no fancy equipment required to make a delicious and frothy latte at home!
Ingredients
- 3/4 cup strong brewed hot coffee
- 3/4 cup unsweetened non-dairy milk
- 1 tablespoon nut or seed butter (I recommend almond or cashew)
- 1 teaspoon blackstrap molasses
- 2 teaspoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/16 teaspoon each ground cardamom, nutmeg, allspice, and cloves
- 1/4 teaspoon vanilla extract
Instructions
- Brew your coffee. I like to use a French press.
- In a small saucepan, warm together the milk, nut butter, maple syrup, molasses, and spices. Whisk occasionally until hot, but not boiling. Whisk in the vanilla.
- Combine the coffee and milk mixture in an upright blender. Start on low speed and gradually increase to high. Blend for about 15 seconds. Turn off the blender. There will be a layer of latte foam on top!
- Pour into two small mugs or one large mug and enjoy.
Notes
If you don’t like coffee at all, feel free to use an extra 3/4 cup of non-dairy milk, instead, for a warm gingerbread steamer. Or, use an equivalent amount of steeped black tea.
- Category: Drink
- Method: Blend
Keywords: vegan gingerbread latte
Carly | FearlessFemaleTravels.com
That looks so warm and cozy! ☕️
Allison
Thank you so much, Carly! It really is. 🙂