Warm and comforting, this Gingerbread Maple Latte is a perfect holiday treat — dairy free and vegan, yet full of cozy winter spice.
Earlier this week I had an unexpected power outage that kept me from posting. In five years living in the U.S. I hadn’t experienced one, and now I’ve had two within two months. The first was storm-related and expected, but the second cut out around 5 pm on a very dark evening. It was a reminder of how dependent we are on electricity — and how easily small things can throw off a day. I also managed to trip over a few things in the dark, which was frustrating but kind of funny in hindsight.
Now, back to this new favorite holiday drink: the gingerbread maple latte. It combines two beloved seasonal flavors — ginger and maple — into an easy, instant dairy-free coffee you can make in about five minutes. I finished mine with a dollop of coconut whipped cream, but feel free to use any topping you like.
Make it your own by adjusting the sweetness with more or less maple syrup, and tweak the coffee strength to match your preference. I used a milder brewed coffee, but you can use a stronger brew if you prefer a bolder latte.
Dairy Free Gingerbread Maple Latte
Ingredients
- 1 cup almond milk
- 1/2 cup brewed coffee
- 1/4 teaspoon ground ginger
- pinch allspice
- pinch nutmeg
- 1 tablespoon maple syrup, or to taste
- coconut whipped cream, for topping
Instructions
- Warm the almond milk in a small pan over medium heat until hot but not boiling.
- Add the brewed coffee, ground ginger, allspice, nutmeg and maple syrup. Stir to combine and heat through.
- Pour into a cup and top with coconut whipped cream. Adjust sweetness or coffee strength to taste.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Dairy-Free Gingerbread Maple Latte
