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