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Gingerbread Oat Milk Latte

(Makes 2 Drinks)


Made with frothed oat milk, spiced with gingerbread flavours and sweetened with maple syrup, this morning coffee is a soothing way to start your day.



  • 1 cup (250 mL) hot brewed Starbucks® Espresso

  • 2 tbsp (30 mL) maple syrup

For home made oat Milk or buy Oat Milk

  • 1 cup (250 mL) rolled oats

  • 4 cups (1 L) of water

  • 1 tsp (5mL) vanilla

1 tsp (5 mL) Gingerbread Spice Mix, approx.

  • 2 tbsp (30 mL) ground ginger

  • 4 tsp (20 mL) ground cinnamon

  • 1 tsp (5 mL) ground nutmeg

  • 1/2 tsp (2 mL) each ground cloves

  • 1/2 tsp (2 mL) allspice

  • pinch of cayenne pepper


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Oat Milk:

  1. Soak 1 cup (250 mL) rolled oats in 4 cups (1 L) filtered water for at least 1 hour or up to overnight.

  2. Mix oat mixture and 1 tsp (5 mL) vanilla in high-speed blender on high for about 1 minute or until thickened.

  3. Strain through nut milk bag or cheesecloth, squeezing out milk from oats.

    TIP: Can be covered and refrigerated in airtight container for up to 1 week.

    OR alternatively you can buy oat milk if you do not want to make your own

  4. In small saucepan, heat Oat Milk over medium-low heat, stirring often, for 3 to 5 minutes or until starting to simmer.

  5. Stir in maple syrup and Gingerbread Spice Mix.

  6. Whisk with frother or hand blender until frothy.

Gingerbread Spice Mix:

  1. Combine 2 tbsp (30 mL) ground ginger, 4 tsp (20 mL) ground cinnamon, 1 tsp (5 mL) ground nutmeg, 1/2 tsp (2 mL) each ground cloves and allspice, and pinch of cayenne pepper.


  1. Divide espresso between 2 mugs.

  2. Pour frothed oat milk mixture over top.

  3. Sprinkle with pinch of Gingerbread Spice Mix.


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