Dairy-Free Gingerbread Latte

---

Every December I crave those festive coffee shop drinks, but not the sugar crash. So I make this homemade gingerbread latte creamer instead. I simmer orange zest, fresh ginger, warming spices, molasses, and coconut sugar on the stovetop, then stir in a mix of cashew milk and coconut milk.

It keeps in the fridge for two weeks and pours just like a creamer, though I love to whiz it up in my mini blender for that coffee shop foam. Make it in a cute little jar, sip it in Christmas pjs in front of a twinkly tree, and sprinkle a few gingerbread cookie crumbs on top.

For more festive drinks, check out the eggnog, pumpkin spice, and peppermint mocha recipes in my Celebrations cookbook.

This is our second to last recipe for 2025! I just counted, and I posted 94 times during this year. That’s approximately 8 posts each month. It’s so crazy to see it coming to an end!

---

If you love my posts, recipes, and video tutorials here, please consider upgrading to a paid account to support my work and unlock everything! It’s only $.75/post but the price will be increasing in the new year, so lock it in now! You’ll keep the same rate for as long as you remain a subscriber.

---

Take a peek at all the recipes I shared this holiday season, and be on the lookout Thursday for Gingerbread Brookies, and in 2026, SOUPS!

---

---

Gingerbread Latte

Yield 6 to 8

Ingredient substitutions, links to my favorite tools and ingredients, additional tips, and a printable PDF found below for paid members.

TOOLS

• Saucepan with lid

• Jar

• Blender (optional)

INGREDIENTS

• 3/4 cup water

• 2-inch piece fresh ginger, peeled and roughly chopped

• 1/4 cup coconut sugar

• 1/3 cup molasses

• 1 teaspoon orange zest

• 2 cinnamon sticks

• 10 whole cloves

• 10 whole allspice berries

• 1/2 teaspoon vanilla extract

• 1/2 cup cashew milk

• 1/2 cup full-fat coconut milk

METHOD

Add the water, ginger, coconut sugar, molasses, orange zest, cinnamon sticks, cloves, and allspice to a small saucepan. Bring to a gentle simmer, then cover and let it simmer for 20 minutes. Turn off the heat and allow the mixture to steep, still covered, for another 20 minutes to deepen the flavor.

Strain out the solids and stir in the vanilla extract, cashew milk, and coconut milk while the syrup is still warm. Let cool, then transfer to a jar and store in the refrigerator for up to 2 weeks.

To Serve

Use as a coffee creamer, or gently heat and whiz in a mini blender for a light, coffee shop–style foam.

For a 6-ounce cup of strongly brewed coffee, start with 2 tablespoons of gingerbread creamer and adjust to taste. For espresso, use 2 to 3 tablespoons per double shot, depending on how creamy and sweet you like it. Warm and froth if desired before adding to your cup.

Serve warm with a sprinkle of gingerbread cookie crumbs on top if you’re feeling festive!

Ingredient substitutions, links to my favorite tools and ingredients, additional tips, and a printable PDF found below for paid members.