Vegan Keto Gingerbread Latte
Vegan Keto Gingerbread Latte is as yum as it sounds. It's frothy, thick, super creamy and comforting in this cold weather. I know that the holiday season is gone, but a cup of this keto veganized latte is sinfully tantalizing and healthy.
Print
Pin
Servings: 2
Calories: 35kcal
Equipment
- Blender
- Hand or stand mixer
Ingredients
- 1 cup drinking water
- 1 1/2 cup unsweetened almond milk
- 1 tbsp instant coffee powder
- 1 tsp sliced fresh ginger root
- 1/4 tsp ground ginger powder
- 1/2 tsp nutmeg powder
- 1/4 tsp cinnamon powder
- 1/4 tsp clove powder
- 1/4 tsp allspice powder/five spice powder/garam masala (you can also use gingerbread spice mix)
- 1/2 tsp Swerve
Coconut Cream
- 1/2 cup Coconut Cream
- 1/4 cup Aquafaba
- 1/4 tsp Cream of tartar
- 1/4 tsp Almond extract (optional)
- 1 tsp Swerve
Instructions
Step-1: Brew Coffee/Tea
- In a saucepan, add a cup of water and bring it to boil.
- Add in fresh ginger slices, 1/4 tsp ginger powder, two pods of cardamom, 1/2 tsp of nutmeg, 1/4 tsp of cinnamon, clove and allspice powders. Give the mixture a good stir.
- Add coffee powder (preferably instant) at this point.
- Now add in 1 and 1/2 cup of almond or light coconut milk.
- Add sweetener of choice at this point. I add half a teaspoon of Swerve.
- Allow to concoction to simmer while you prepare the toppings.
Step-2: Make the Coconut Cream(Optional)
- In a bowl, take 1/2 cup of coconut cream, 1/4cup aquafaba, and 1/4 tsp cream of tartar. Add in 1/4 tsp of almond extract and 1 tsp of Swerve.
- Whisk well till the cream forms soft peaks.
- Set aside until serving. You can also refrigerate the cream at this point.
Step-3: Make and Serve the Vegan Keto Gingerbread Latte
Strain the hot latte and pour into cups.
- Top with cream and gingerbread spices and serve.(or, just add some of your favorite toppings, marshmallow in my case)
- Enjoy!!
Nutrition
Calories: 35kcal