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Vegan Gingerbread Latte

Run, run, run as fast as you can! You can’t catch me because I’m all caffed up on this delicious vegan gingerbread latte! Usually I try to keep the sugar low, butthis makes for a special treat during the cold holiday months or anytime you just need a bit of cheer.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Drinks
Cuisine American
Servings 2


  • 1 1/2 cups unsweetened almond milk (or your favorite nondairy milk)
  • 1/2 tsp. ginger (fresh, grated)
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1 Tbsp. blackstrap molasses
  • 1-2 tsp. granulated sugar
  • 2 tsp. instant espresso powder (if you have an espresso maker, use 1 to 2 shots of espresso per latte instead of instant powder + water)
  • 4 Tbsp. very hot water
  • 1/4 cup non-dairy cream for topping
  • Dash of nutmeg


  • Whisk together the unsweetened almond milk, ginger, cinnamon, cloves, and coconutsugar in a small saucepan. Be sure to consistently stir over medium heat untilit’s very hot but not yet boiling.
  • If you are using instant espresso powder, combine the espresso powder with water. For a small mug, the ratio would be 1 Tbsp. espresso powder to 2 Tbsp. of water. If you’re using an espresso machine, it’s recommended that you use 2 shots ofespresso.
  • Next, pour your espresso into your mug and then strain the hot almond milk mixture over the espresso. Then stir well.
  • If you like, you can top the latte with whipped non-dairy cream and sprinkle withnutmeg or cinnamon.
Keyword Gingerbread, Latte