This is the best homemade gingerbread latte I’ve ever had!! It’s secretly dairy free, ready in 5 minutes, and tastes even better than the classic! Make this vegan copycat Starbucks gingerbread latte for a cozy winter morning or holiday treat!
- 2 tsp molasses
- 1 tsp coconut condensed milk or maple syrup
- 1/2–1 tsp ground ginger*
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2–3 shots espresso
- 1/2 cup unsweetened oat milk or coconut milk
- Coconut whipped cream, nutmeg to top
- In a mug, mix together the molasses, coconut condensed milk/maple syrup, ginger, cinnamon, and nutmeg.
- Prepare the espresso machine and brew 2-3 shots of espresso over the gingerbread syrup.
- Once the espresso is brewed, remove the mug and stir the espresso and syrup together.
- Steam the dairy free milk, and pour it over the espresso. Top with coconut whipped cream and nutmeg if desired.
Styling inspiration: Half Baked Harvest
- If you like more spicy, use the full teaspoon, less spicy use less!
- You can use any dairy free milk here, but I highly recommend oat milk or coconut milk from the can, as that will steam better.
- Use sweetened coconut condensed milk or maple syrup- however, the maple syrup will leave more of a maple taste.
- For an espresso machine, I use the Calphalon iQ Espresso Machine.
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