Dairy Free Gingerbread Latte
Equipment
- Moka Pot or Espresso Maker
- Milk Frother, Blender or Immersion Blender
Ingredients
Latte
- 1 cup vanilla almond milk (I use MALK Organics)
- ¼ cup espresso (can sub cold brew)
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ½ tsp vanilla extract
- 1-2 tsp pure maple syrup
Toppings (Optional)
- coconut whipped cream
- gingerbread cookie crumbles (I used Lesser Evil mini cookies)
Instructions
- Brew the espresso and set aside.
- Heat the almond milk in the microwave for 45 seconds.
- Add all ingredients to the heated milk and froth or blend together for 45 seconds-1 minute.
- Pour the espresso into a mug and top with frothed milk.
- If you'd like, finish it off with whipped topping and cookie crumbles or extra cinnamon.