Our Hemp Milk Gingerbread Latte
There are some festive drinks that we’re all for, and some that we’d rather forget. Peppermint mocha? No thanks. And remember last year when Action on Sugar exposed that a large oat milk caramel hot chocolate from Starbucks contained almost 100g of sugar?! We’re all for indulging over Christmas but no one needs that much sugar in just one drink. This year we’ve all got more accustomed to doing things from home, so why not extend this to getting your Christmassy caffeine fix? It’s easier than you think to whip up a quick gingerbread latte, and our recipe only contains 1 ½ teaspoons of sugar per drink (compared to the 14 teaspoons Starbucks put in theirs!) Plus, it’ll save you a pretty penny as you only need things that are probably already in your cupboard, especially if you’ve already had a go at our gingerbread man recipe.
This recipe makes 2 drinks and can be whipped up in under 5 minutes! It’s also made by the amazing Tajda Ferko aka @myveganminimalist on Insta who is one of our all-time favourite recipe developers!
- 400ml Oat + Hemp milk
- 2 double espressos (or equivalent)
- 3 tsp light brown sugar
- 2 tsp vanilla extract
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- Optional: A pinch of black pepper
- Toppings: vegan whipped cream, shaved dark chocolate, cinnamon
Mix your ground ginger, cinnamon and mixed spice in a small bowl to create your gingerbread spice mix. Here you can add a pinch of black pepper for an extra punch of flavour.
Next, heat the milk, and whisk in the spice mix, vanilla extract and sugar in a small saucepan until sugar has dissolved and you can see steam beginning to rise from the pan. While you’re doing this prepare a strong espresso and divide over two mugs.
Pour your milk mixture over the espresso through a small sieve and stir to combine.
Top off with whipped cream (such as whipped coconut cream), shaved dark chocolate and more cinnamon.