It's my favorite time of year again - cool days, warm drinks, getting cozy and using the quiet time to reflect and plan ahead (any other crazy calendar organizers in the house?!). I know this isn't everyone's favorite season but hey, at least there's this recipe for a vegan gingerbread latte to get you through the months ahead.
Naturally sweetened, no refined oils, healthy fats and a flavor to rival any coffee shop concoction - you are gonna love this simple treat that keeps you fuller for longer, provides a boost of nutrition and gives you the warm holiday fuzzies.
When living in Los Angeles I was only a few blocks away from the original Bulletproof coffee shop and while I see the appeal of giving yourself a blast of healthy fats to keep you full I wasn't really into the texture that coconut oil gave my coffee - not to mention, it was literally $8 for a small cup. Fast forward a few years later and these 'super-charged' coffees are on every street corner and in kitchens around the globe so needless to say I have been itching to throw my hat in the right with the perfect vegan version. Now, one of my major hang ups with the original was that it lacked flavor - I mean, common, if I am going to pay $8 for a cup of coffee I'd rather get some ridiculous sugary thing that is obviously no good for you but is good to the last drop. So when I saw that gingerbread lattes were back at Starbucks, I thought to myself "Gingerbread! Now THAT'S the perfect way to get both nutrition and seasonal flavor into one cup".
Here's what we got going on:
Blackstrap molasses - loaded with vitamins and minerals and its also a critical part of the flavor profile in this cup.
Dates - a natural sweetener that also adds to the creamy, frothy texture
Ginger - an obvious addition for flavor but it's also great for gut health
Maca powder - a great addition as it really adds to the flavor profile but also provides you with extra energy and hormone balancing powder
Almond butter - a heathy source of fat that keeps you full and makes the whole drink creamy as can be
I am not a huge fan of refined fats like oils which is why I didn't use coconut oil or anything - I just don't get why refined sugar gets such a bad wrap but refined fats do not. Of course natural fat is essential but why are we eating it in such concentrated doses? Anyway, this is a rant for another time.
While testing this recipe I didn't tell my boyfriend what the flavor was supposed to be mimicking and he guessed right away - so it's pretty spot on and I am excited for you to try it!
Let me know what you think!
Serves: 2 large cups • Prep Time: 10 minutes
- 3 cups strongly brewed coffee
- 1/2 cup plant milk (use soy or coconut milk if you're looking for maximum creaminess)
- 2 large medjool dates, pits removed
- 1.5 tbsp. nut butter (I used MaraNatha almond butter here, my favorite!)
- 1 tsp. blackstrap molases
- 1/2 tsp. powdered ginger
- 1/2 tsp. cinnamon or pumpkin spice blend
- 1/2 tsp. maca powder
- pinch sea salt
- optional addition: protein powder (I did not add any but imagine that that this would make the ultimate post-workout snack)
1. Brew your coffee in a french press and let it steep for 8-10 minutes so you get a strong flavor, you could also make espresso if you're fancy like that.
2. Add the hot coffee to a blender along with the rest of the ingredients and blend for 1 minute on the highest setting until the beverage is creamy and frothy.
NOTE: This type of beverage is best made in a high speed blender with a vented top for the steam to escape. If you're using a blender with a screw on bottom (nurtibullet) you'll have to cool your coffee first as there is no vents for the steam to escape - which could result in a molten hot explosion. Yikes.
3. Pour into a mug of your choice and top with a sprinkle of cinnamon or allow to cool slightly and pour over ice.