Gingerbread Spiced Almond Milk Latte (Print View)
Aromatic latte with warm gingerbread spices and creamy almond milk. A cozy, vegan beverage ready in 10 minutes.
# What You'll Need:
→ Spiced Syrup
01 - 2 tablespoons maple syrup
02 - 1/2 teaspoon ground ginger
03 - 1/4 teaspoon ground cinnamon
04 - 1/8 teaspoon ground nutmeg
05 - 1/8 teaspoon ground cloves
06 - 1/2 teaspoon vanilla extract
→ Latte
07 - 2 cups unsweetened almond milk
08 - 1/2 cup freshly brewed espresso or strong coffee
→ Garnish
09 - Coconut whipped cream, optional
10 - Pinch of ground cinnamon or nutmeg, optional
# How to Make:
01 - In a small saucepan, combine maple syrup, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract. Warm over low heat, stirring constantly until fragrant, approximately 1 minute.
02 - Add almond milk to the saucepan with spiced syrup and heat gently, whisking continuously until steaming hot but not boiling.
03 - Prepare espresso shots or brew strong coffee according to your machine's specifications.
04 - Pour the spiced almond milk mixture evenly between two mugs, dividing the preparation in half.
05 - Pour one shot of espresso or half the brewed coffee into each mug, stirring thoroughly to combine all components.
06 - Top each beverage with coconut whipped cream and a sprinkle of cinnamon or nutmeg if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The combination of ginger and maple creates this incredible warmth that lingers long after your last sip.
- You can whip this up in just 10 minutes with ingredients you probably already have in your spice cabinet.
02 -
- Never let the milk boil or it will separate and give your latte a grainy texture instead of that velvety smoothness.
- Warming the spices in the maple syrup first rather than adding them directly to the milk extracts far more flavor and prevents any powdery mouthfeel.
03 -
- If you have whole spices, toast them lightly in a dry pan before grinding for a noticeably more aromatic final latte.
- The spice mixture can be made in larger batches and stored in the refrigerator for up to two weeks, making morning preparation almost instant.