No matter where you fall on the Naughty or Nice list, this Gingerbread Latte will keep you feeling a little warmer and a little cheerier this winter. This vegan latte is full of comforting spices and has all the warming flavours of the holidays. If you are obsessed with the gingerbread latte at Starbucks, this homemade latte just might become your new fav. It’s creamy, naturally sweetened and might just have you singing a few more Christmas carols than normally. This gingerbread latte only uses 5 ingredients as keeping things simple is best during the holiday season.
Why You’ll Love This Gingerbread Latte
- This vegan latte is naturally sweetened thanks to those ooey and gooey medjool dates. So caramel-like in taste, they add a beautifully sweetness to this drink.
- You only need 5 ingredients to make this gingerbread latte. Thanks right. FIVE. Coconut milk, dates, gingerbread spice, almond milk and vanilla. The coconut whip is optional, but always a great idea.
- Whether you love ginger or not, this gingerbread latte is going to be a winner. The ginger flavours aren’t too overbearing. They are smoothed out with cinnamon, dates, and of course, the plant-based milk involved. But the hint of ginger is strong enough and will have you thinking you’re eating a good old classic gingerbread man.
- This vegan latte can be stored in the fridge if you don’t drink it all at once! It’s perfect to have in the fridge ready to go for the morning. It just needs to be reheated and then it is easily enjoyed. No need to spend $5 everyday for the gingerbread latte at starbucks when you can make it right in your own kitchen.
How To Make a Gingerbread Vegan Latte
Making this gingerbread latte is quite simple, but I highly (very highly) recommend using a high-speed blender. This is mostly due to the dates- to keep this recipe naturally sweetened. To start with, make sure you remove the pits from your dates. And you want the dates to be soft in texture. If your dates are hard, they are most likely quite old. If you can’t find soft dates, or you have a not-so-great blender, I suggest soaking the dates in HOT water for 30ish minutes before blending everything. Dates are very hard to break down, so keep those few notes in mind before making this gingerbread latte.
- Begin by making the gingerbread spice for this homemade latte, if you don’t already have some. Combine 1 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp ground ginger together. This will make more than 2 tsp, but you will be using 2 tsp in the gingerbread latte and some extra to sprinkle on top.
- Add the coconut milk, almond milk, vanilla, dates and spices to a high-speed blender. Blend until smooth. My favourite coconut milk to use is the full fat Thai Kitchen brand.
- Taking a fine mesh strainer, strain the gingerbread latte mixture. Add the mixture to a small saucepan and heat over low heat.
- Once warm, add back to the blender to froth (optional). Then divide the vegan latte evenly among two cups.
- Option to top the gingerbread latte with coconut whip. Topping this vegan latte with coconut whip is kind of a must thoguh. It complements the already creamy and smooth latte beautifully. Sprinkle a little more of the gingerbread spice on top of the whip and the smell that with fill your nostrils and the taste that will fill your mouth is pure holiday cheer.
For More Homemade Lattes, Try These
My Grandmas (AKA Nannie) is a huge lover of ginger. I never understood her love for it until my late twenties, when I too because a bit obsessed with it. I love the spiciness that it packs with its warming flavours and a slight sweetness. So if you are a ginger lover, this gingerbread latte is the perfect homemade latte for you. BUT, this vegan latte isn’t just for ginger-obsessed folks, like me and Nannie. The warming flavours of this drink are just what is needed to warm you up on a chilly day. This Gingerbread Latte is smooth, creamy, rich and naturally sweet. It is the perfect companion for a cold day or to sip by the fire after a day on the hill.
- 1 can full fat coconut milk (400mL)
- 1 cup almond milk
- 5 medjool dates (pits removed)
- 1/2 tsp vanilla
- 2 tsps gingerbread spice (combine 1 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp ground ginger)
- Begin by making the gingerbread spice. Combine 1 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp ground ginger together. This will make more than 2 tsp, but you will be using 2 tsp in the gingerbread latte and some extra to top the latte.
- Add the coconut milk, almond milk, vanilla, dates and spices to a high-speed blender. Blend until smooth.
- Taking a fine mesh strainer, strain the mixture. Add the mixture to a small saucepan and heat over low heat.
- Once warm, add back to the blender to froth (optional). Then divide evenly among two cups.
- Option to top the latte with coconut whip (see notes).