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Wednesday, 28 November 2018

Starbucks copycat vegan gingerbread latte recipe

Vegan, Dairy-free, quick + easy.

Get cosy this winter with this absolutely delicious vegan gingerbread latte, served with a frosted golden sugar glass, dairy-free whipped cream, a sprinkling of crushed gingerbread cookies and my homemade gingerbread cookies- YUM!
This latte is warming, full of flavour & spice, as well as being the perfect treat to enjoy, snuggled up watching a festive movie! 
You could even serve them with some edible gold for an extra special touch.
I served my coffees with some rose gold metal straws, which I picked up from Etsy!

It’s easy to make & perfect for this time of year! 

Preparation- 10 minutes
Level- Easy

-600ml of dairy-free milk (I use unsweetened almond milk)
-1 tablespoon of molasses
-1 teaspoon of golden caster sugar
-1/4 teaspoon of ground nutmeg
-1 teaspoon of ground ginger
-1 teaspoon of ground cinnamon 
- 2 tablespoons of espresso powder
-Golden caster sugar
- Vegan cream

Step 1- In a small saucepan, add in the dairyfree milk, molasses, sugar, nutmeg, ginger and cinnamon and heat until everything has dissolved and is hot.
This will take around 5-8 minutes.

Step 2- Stir the espresso powder into the milk mixture and stir until dissolved.

Step 3- Dip your seraving glasses in some syrup (maple syrup) and then coat in golden caster sugar (optional).

Step 4- Pour your coffee into the glasses and serve with a swirl of cream, and gingerbread cookie crumbles.

Best enjoyed right away!


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Holly Jade


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