The Christmas season has a way of turning ordinary moments into something a little more special. Today I’m writing in front of a decorated tree, soft lights, and a warm fireplace with stockings hung—an atmosphere that makes even a simple blog post feel cozy. I admit I’m far more passionate about creating recipes, photographing them, and tasting the results than I am about the writing itself. Still, nestled in this scene, I’m enjoying the moment and thinking, “all is calm, all is bright.”
The only thing missing from this peaceful scene is a steaming mug of festive cheer. That’s why I’m sharing this recipe for dairy-free, Paleo Gingerbread Lattes. Creamy coconut milk, a touch of molasses and raw honey, warming ginger and cinnamon come together with your favorite brewed coffee and a cloud of whipped coconut cream. Finish the drink with a cinnamon stick and crumbs of Soft and Chewy Gingerbread Cookies for a truly seasonal treat.
If you follow a restrictive diet such as AIP, you might wonder why a coffee drink is being featured. In my case, my practitioner has allowed me to include a few exceptions, and coffee is one of them in moderation. I now reserve coffee for special occasions, and the holidays certainly qualify.
Since I can’t enjoy chocolate at the moment, I wanted a comforting substitute for hot cocoa. These lattes are that substitute: rich and creamy with the sweet-spiced flavor of gingerbread. They’re dairy-free and free of refined sugar, making them a healthier, allergy-friendly alternative to many commercial holiday drinks.
These lattes are simple to make. I recommend using an immersion blender or a milk frother for a smooth, frothy finish, and I highly suggest having some Soft and Chewy Gingerbread Cookies on hand — they’re perfect crumbled on top or enjoyed alongside your latte.
To make the gingerbread latte base, gently heat full-fat coconut milk with molasses, raw honey, ground ginger, cinnamon, and a pinch of cloves in a small saucepan. Keep the heat low and let it come to a slow simmer, stirring occasionally. Allow the mixture to cook for about 8–10 minutes until it’s slightly thickened and takes on a deep, caramel-like color. Set this base aside while you prepare the coconut whipped topping.
Chill a can of full-fat coconut milk in the refrigerator ahead of time. Scoop out the solid cream and whip it in a mixer on high until light and fluffy. Sweeten gently with maple syrup or raw honey to taste, then keep the coconut whip chilled until ready to serve.
Prepare your favorite brewed coffee—this recipe makes two generous servings. Divide the coffee between two large mugs and add the gingerbread latte base. Use an immersion blender or frother directly in the mugs (or combine in a deep container first) to blend the coffee and base until smooth and lightly frothy.
If you prefer a simple latte, it’s ready at this point. For a more festive presentation, top each mug with a generous dollop of coconut whip, add a cinnamon stick, and sprinkle crumbled gingerbread cookies over the cream. The aroma of warm spices and the richness of coconut make every sip feel like holiday comfort.
I love how beautiful these lattes look when finished. You can make a larger batch of the gingerbread base ahead of time and store it in jars in the refrigerator; simply warm it when you want a special cup. These make an easy, thoughtful treat to share with family and friends during the holidays.
“All is calm, all is bright…”
- 2 to 2.5 cups brewed coffee (your favorite)
- Gingerbread Latte Base:
- 1/2 cup full-fat coconut milk
- 1 tablespoon molasses
- 2 teaspoons raw honey
- 3/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Optional Toppings:
- 1/2 cup chilled full-fat coconut milk (cream only), whipped
- 2 teaspoons raw honey or maple syrup, or to taste
- 1 tablespoon crumbled Soft and Chewy Gingerbread Cookies (for garnish)
- Combine coconut milk, molasses, raw honey, ginger, cinnamon, and cloves in a small saucepan. Warm over low-medium heat and stir occasionally until the mixture comes to a gentle simmer. Let simmer for 8–10 minutes until slightly thickened and deep in color. Remove from heat and set aside.
- Chill a can of full-fat coconut milk overnight. Scoop out the solid cream and whip it with a mixer on high until light and fluffy. Sweeten with a little honey or maple syrup if desired and keep refrigerated until ready to use.
- Brew 2 to 2.5 cups of coffee and divide between two large mugs. Add the gingerbread latte base to the coffee, dividing it evenly.
- Use an immersion blender or milk frother to blend each mug until the coffee and base are well combined and slightly frothy. If blending in one container, be sure it’s deep enough to avoid splashes.
- Top each latte with a generous spoonful of coconut whip, a cinnamon stick, and a sprinkle of crumbled gingerbread cookies. Serve immediately and enjoy.