Spiked Gingerbread Latte
For the holidays—and in this fragrant gingerbread tipple—molasses is a must.
Serves 2
6 tablespoons (3 ounces) hot espresso¼ cup (2 ounces) coffee rum liqueur¼ cup (2 ounces) cinnamon whiskey1 cup warm, plain unsweetened vegan milk2 teaspoons molasses1 tablespoon maple syrup½ teaspoon ground ginger¼ teaspoon ground cinnamon⅛ teaspoon nutmegVegan whipped cream
1. Between two mugs, divide hot espresso, coffee liqueur, and cinnamon whiskey. In a liquid measuring cup or frothing pitcher, place milk, molasses, maple syrup, ginger, cinnamon, and nutmeg.
2. Using a frothing wand, froth mixture until combined and foamy, then divide between two mugs, top with whipped cream, and serve warm.
CHEF’S TIP
• If you don’t have a frothing wand, add milk, molasses, maple syrup, ginger, cinnamon, and nutmeg to a blender and pulse…
