I’m sure you’ve had the infamous holiday drinks from Starbucks — they’re all decadently sweet, rich and bursting with a syrupy flavor. Maybe it’s just me, but I think it’s a tad too sweet and a bit too rich, even though I love how they capture the delicious holiday flavors. Of course, I found a recipe on Pinterest for a copycat Gingerbread Latte, but the recipes called for a simple syrup that required not one, but TWO cups of sugar! Not only that, but then you added 1/4 to 1/2 c of that simple syrup just to your one cup of coffee. Here’s a lightened-up version of the Gingerbread Latte. I made this two ways: 1). combined skim milk with unsweetened vanilla almond milk; and 2). just skim milk, but you can use whatever milk you enjoy the most. Like the Almond Milk Pumpkin Spice Latte, the spices don’t readily blend; that’s why I added only 1/4 t of the gingerbread spice mix, but you can always add more as you’d like for a more robust spice profile. The addition of the ground cloves to the cinnamon and ginger is what makes this drink a convincing copycat. The key to this latte like any latte is to froth the milk mixture before serving to get that perfect foamy consistency. This Copycat Gingerbread Latte has a much darker coffee profile to become a less-sweet take on the holiday favorite. On this Sunday, indulge a little and sip that Copycat Gingerbread Latte and all its perfection.
Ingredients (serves 1).
- 1 shot of espresso, about 1 oz. (or about 3 T strongly brewed coffee)
- 1 c unsweetened vanilla almond milk or milk of choice *
- 1 t molasses
- 1/2 t vanilla extract
- 1/4 t of gingerbread spice mix:
- 1/2 t cinnamon
- 1/4 t ginger
- 1/4 t ground cloves
- 1 t agave nectar or sweetener of choice to taste (optional)
- Cinnamon sugar for topping (optional)
* NOTE: I’ve tried just almond milk, just skim milk or a mixture of both for a healthier take. For a richer or sweeter flavor, use sweetened almond milk, a combination of fat-free half & half with skim milk, or milk of your choice.
- Brew one shot of espresso. You can also use about 3 T of strongly brewed coffee. Stir in agave nectar or sweetener of your choice.
- Combine spices to make the gingerbread spice mixture and mix together.
- Blend milk, molasses, vanilla, and 1/4 t gingerbread spice mix in a blender or Magic Bullet. Mix the ginger milk mixture well until slightly frothy (see last picture below). Then heat the milk mixture on the stovetop or in the microwave.
- Pour the hot milk over the brewed espresso shot.
- Top with cinnamon sugar (optional), drizzle with molasses, or whipped cream of choice (both optional — not shown).
- Serve immediately and enjoy!