It is Christmas morning and the quintessential components of the perfect winter day are all in place: fuzzy slippers, cozy pajamas, a house full of family, the roar of the fireplace, and possibly the fresh dusting of an overnight snowfall, making the entire world seem calm and at peace. All that’s missing is a hot cup of something to sip. While we all dream of having a barista in our homes to whip up delectable cafe drinks for perfect mornings like this, you can do it yourself with this easy gingerbread latte recipe from Danielle Walker’s Against All Grain Celebrations. Keep scrolling to kick off your holiday morning with Christmas in a cup.
Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps to rim the mug, if desired.
2 cups full-fat coconut milk
2 cups almond milk
1⁄2 cup coconut sugar
1⁄4 cup pure maple syrup
1 1⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
10 cups strongly brewed coffee or espresso
Combine the coconut milk, almond milk, coconut sugar, maple syrup, ginger, cinnamon, nutmeg, and cloves in a saucepan and whisk over medium-high heat for 5 minutes. Stir in the coffee and, working in batches, add the mixture to a blender (or use an immersion blender) and blend until frothy, about 15 seconds. Serve immediately.
Make it ahead: To turn this into a coffee creamer, combine everything except the coffee. Stir the creamer into a hot cup of coffee or store it in the refrigerator in an airtight container for up to 1 week. To use the creamer in a single serving of latte, combine one part creamer to two parts coffee in a blender and blend until frothy.
Tidbits: For a truly classic gingerbread flavor, substitute unsulfured molasses for the maple syrup.
Excerpted from Danielle Walker’s Against All Grain Celebrations, ©2016 by Danielle Walker. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
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