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
Soak 1 cup (250 mL) rolled oats in 4 cups (1 L) filtered water for at least 1 hour or up to overnight.
Mix oat mixture and 1 tsp (5 mL) vanilla in high-speed blender on high for about 1 minute or until thickened.
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
In small saucepan, heat Oat Milk over medium-low heat, stirring often, for 3 to 5 minutes or until starting to simmer.
Stir in maple syrup and Gingerbread Spice Mix.
Whisk with frother or hand blender until frothy.
Gingerbread Spice Mix:
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.
Divide espresso between 2 mugs.
Pour frothed oat milk mixture over top.
Sprinkle with pinch of Gingerbread Spice Mix.
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