This Paleo Gingerbread Latte is a great, healthier alternative to the classic Christmas drink! Made with espresso, almond milk, warm spices and a touch of molasses, it’s easy to whip up any time you need a warm, cozy treat. And you don’t even need any fancy equipment!
Plus it’s gluten-free, dairy-free, refined sugar-free and vegan.
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Why this recipe works
Once December hits, gingerbread is one of my favorite festive flavors. That’s why I have recipes for Paleo Gingerbread Muffins, Paleo Gingerbread Pancakes and a Paleo Gingerbread Loaf.
But a gingerbread latte from a coffee shop is also one of my favorite seasonal sips. So I wanted to make a version that was dairy-free but also made with a lot less sugar. And since I don’t own a fancy espresso machine or milk frother, I wanted the recipe to be as easy as possible.
I’ve found that all I have to do is add espresso, maple syrup, a touch of molasses and warm spices like ginger, cinnamon and nutmeg to a blender. I gently heat up almond milk on the stove, then add that to the blender as well. Then I blend everything together – the process whips air into the drink the same way a milk frother whips air into milk. So you end up with a creamy, frothy latte.
If you have a milk frother, then obviously you could use that instead. Just stir the other ingredients together in a big mug and pour in the frothed milk. It’ll be just as good.
What you need
Ingredients:
- 1 cup unsweetened plain almond milk – This is my preferred choice, but see the FAQ below for other options.
- ¼ cup espresso – I’ve also used ½ cup coffee in place of espresso and it tasted great.
- 1 tablespoon maple syrup – This adds just enough sweetness.
- ½ teaspoon molasses – This, plus the ginger, is what gives the drink its classic gingerbread flavor. Regular or blackstrap is fine.
- ¼ heaping teaspoon ground ginger – If you want to use freshly grated ginger, use 1/2 teaspoon.
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon fine sea salt – This helps bring out all the flavors.
Equipment:
- a blender
- a small saucepan
- measuring spoons
- a measuring glass
- a kitchen towel
- a mug
How to make a Paleo Gingerbread Latte
Step 1: Add the almond milk to a small saucepan and place over medium-low heat. Let it warm up until bubbles start to form around the edges.
Step 2: Meanwhile, add the espresso, maple syrup, molasses, ginger, cinnamon, nutmeg and salt to the blender.
Step 3: When the milk is ready, pour it into the blender. Place the lid on the jar but remove the inner insert. Hold a towel over the opening and blend the ingredients until combined and frothy. (Never leave the insert in the lid when blending hot ingredients – it’ll make the ingredients either explode everywhere or the heat will cause the lid to expand and make it stuck.) Pour into a mug and enjoy!
Frequently Asked Questions (FAQ)
You can use any milk you prefer – regular, coconut milk (from a carton or a can), oat milk, soy milk, etc. But depending on your choice, it won’t be dairy-free, vegan, Paleo, etc.
You can also use sweetened almond milk (but then omit the maple syrup) or vanilla almond milk.
You can use honey or coconut sugar in place of the maple syrup.
You can use ½ cup of coffee in place of the espresso.
You can use ½ teaspoon freshly grated ginger in place of the ground ginger.
You can chill it in the fridge for up to a week. Enjoy it over ice or warm it up on the stove or in the microwave. But it won’t be as frothy anymore.
Yep, you can let it cool to room temperature, then transfer to an airtight container or baggie. Or pour it into an ice cube tray and freeze as cubes. Freeze for up to 3 months. Thaw overnight in the fridge. Enjoy it over ice or warm it up on the stove or in the microwave. But it won’t be as frothy anymore.
Yes, the recipe as written contains no animal ingredients, making it appropriate for a vegan lifestyle.
Other recipes you might like:
- Almond Milk Matcha Latte
- Paleo Hot Chocolate
- Paleo Gingerbread Muffins
- Paleo Gingerbread Loaf
- Paleo Gingerbread Pancakes
Paleo Gingerbread Latte (dairy-free)
Ingredients
- 1 cup unsweetened plain almond milk
- ¼ cup espresso
- 1 tablespoon pure maple syrup
- ½ teaspoon molasses regular or blackstrap
- ¼ teaspoon ground ginger, heaping
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon fine sea salt
Instructions
- Add the almond milk to a small saucepan and place over medium-low heat. Let it warm up until bubbles start to form around the edges, about 5-8 minutes.
- Meanwhile, add the espresso, maple syrup, molasses, ginger, cinnamon, nutmeg and salt to the blender.
- When the milk is ready, pour it into the blender. Place the lid on the jar but remove the inner insert. Hold a towel over the opening and blend the ingredients until combined and frothy. (Never leave the insert in the lid when blending hot ingredients – it'll make the ingredients either explode everywhere or the heat will cause the lid to expand and make it stuck.) Pour into a mug and enjoy!
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