Gingerbread Latte with Coconut Milk
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It’s getting to be that time of year… Pumpkin Spice is here in full force and this year, it’s back stronger than ever and not just as a latte. There are pumpkin spice beers, for goodness’ sake. Pumpkin spice popcorn, crackers, and Poptarts. Ice cream, creamer, eggnog, candles. It’s inescapable and I know I’m not the only one out there who is not a fan. Isn’t “pumpkin spice” just a trendier way of saying “gingerbread”? Cinnamon, nutmeg, ginger, cloves, maybe a bit of allspice…. Yep, same exact flavors. Gingerbread was pumpkin spice before it was cool. Hipster pumpkin spice. Pumpkin spice classic. Honest pumpkin spice that didn’t pretend to be a million different things. This time of year, I don’t want something new and exciting–I want the classics I grew up with. Comfort foods from my childhood (or near-exact replicas of them using healthier ingredients). This warming, spicy gingerbread latte may not have any coffee or cream, but it’s still a pitch-perfect reminder of wintery high school mornings, sipping gingerbread lattes during my off period first thing in the morning. Classic.
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Gingerbread Latte
Ingredients
- 1/2 cup coconut milk
- 1/2 cup herbal coffee
- 1 teaspoon blackstrap molasses
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 dash ground cloves
Equipment
Instructions
- Combine all ingredients in a blender and process until smooth.
Yum! It was fun to put molasses in my coffee, the flavour and spices compliment the coffee really well.
Glad you liked it!