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Vanilla Gingerbread Latte

A delightful drink that combines the sweet taste of vanilla with spicy gingerbread notes, perfect for cold days or festive occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 3/4 cup granulated sugar
  • Flaky sea salt for sprinkling
For the Gingerbread Milk
  • 2 cups coconut milk or whole milk
  • 2 tablespoons pure maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 3-4 shots espresso or brewed black coffee for stronger flavor
For Serving
  • Whipped cream for topping

Method
 

Prepare the Caramel
  1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally until it melts and turns golden caramel (about 8 minutes). Remove from heat, pour onto the lined sheet, sprinkle with flaky sea salt and let it sit until hardens (about 5 minutes). Crush into small pieces.
Make the Gingerbread Milk
  1. In another medium pot, combine the coconut milk or whole milk, maple syrup, molasses, ginger, cinnamon, and a pinch of salt. Heat over medium heat until steaming hot, then add vanilla extract and whisk until frothy.
Assemble the Latte
  1. Divide espresso evenly between two mugs, then pour gingerbread milk over it. Top with whipped cream and sprinkle crushed caramel on top.
Make Vanilla Whipped Cream (Optional)
  1. Whip 1/2 cup heavy cream until soft peaks form. Add maple syrup and vanilla extract, continue whisking until fluffy.

Notes

Enjoy your Vanilla Gingerbread Latte warm and cozy. Store any leftovers in an airtight container in the fridge for up to two days. It's not recommended to freeze the latte due to texture changes.