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Gingersnap Latte


  • Author: Liv B
  • Yield: 1 serving

Description

A cozy, fall latte inspired by gingersnap cookies.


Ingredients

  • Double shot of espresso (or about 1/2 cup brewed coffee)
  • 1 cup nondairy milk like oat or soy
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp molasses
  • 1 tsp vanilla extract
  • 1 tsp sugar (or more, to taste)

Optional Toppings:


Instructions

  1. In a small pot on medium heat, add all ingredients except coffee and whisk to combine. Heat, whisking vigorously until hot and frothy.
  2. Add coffee and milk mixture to mug. Add hot water if it doesn’t fill the mug all the way.
  3. Add coconut whipped cream and crumbled cookies, if using. I also added a sprinkle of cinnamon!

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