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




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:



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.