Copycat Gingerbread Latte (vegan, gluten free, dairy free)

Ingredients:

Gingerbread syrup:

• ¼ cup lightly packed brown sugar
• ½ cup granulated sugar
• ¾ cup water
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the latte:

• 5 tablespoons Coconut Cloud Happy Brain Coffee Original
• ¾ cup water
• ¼ cup nut milk
• Fresh grated nutmeg
• Vegan whipped creamer (optional)

Directions:

For the Gingerbread syrup:

-In a medium size saucepan, combine the ingredients.  Heat over medium heat, stirring until combined.

-Bring to a slow boil, reduce the heat and simmer for 5 minutes – stirring occasionally.

-Transfer to a heat proof storage container.  Shake well before each use to redistribute the spices.

For the latte:

-Heat the ¾ cup of water and ¼ cup of nutmilk over medium heat in a small saucepan or in the microwave (in a large coffee mug).

-Stir in the Happy Brain Coffee until dissolved and add in 3 TBSP of the gingerbread syrup (use more or less to taste depending on how you like it).

-Add vegan whipped cream if desired, and grate fresh nutmeg over the top.