Christmas season has a way of making even the most ordinary days just a little bit more special. For example, it’s simply another day of me writing a blog post. And to be honest, I don’t even really enjoy the writing aspect of blogging! (It’s the recipe creating, photographing, and EATING that I love most!)
Yet, here I am, writing away in front of a decorated Christmas tree, softly glowing lights, and a warm fireplace, decked out with stockings. And you know what? I’m actually having a blast, and the lyrics from “Silent Night” come to mind. Because right now, I feel like “all is calm, all is bright.” It’s moments like this that I want to freeze and relive every time I write!
The only thing missing from my idyllic scene is a steaming mug filled with Christmas cheer! And that means it’s time to whip up delicious, dairy-free, Paleo Gingerbread Lattes! Creamy coconut milk, sweet honey and molasses, cinnamon, and ginger are blended with your favorite coffee and topped with whipped coconut cream, cinnamon sticks, and gingerbread cookie crumbs! If you don’t have any Soft and Chewy Gingerbread Cookies leftover from my last post, this is a good reason to bake more! Not only are they essential as a latte topper, but you need some to eat alongside my Paleo Gingerbread Lattes!
For those who are reading this that are very familiar with the AIP diet, you may be wondering why I’m sharing a coffee drink. Because coffee is definitely NOT on the AIP-friendly food list!
In my case, my functional medicine doctor is allowing me to have a few items that aren’t on the AIP list. And fortunately, coffee is one of them! I do try to limit my coffee intake, though, and I’ve gone from drinking it twice a day to now only drinking it for special occasions – and I’d say Christmas week more than qualifies!
Since I still can’t have chocolate, I wanted a satisfying substitute for Christmas hot cocoa. And boy, I think I found it with these Paleo Gingerbread Lattes! They have the creaminess and sweetness of hot cocoa with the flavors of gingerbread, which I absolutely adore! They are also totally dairy-free and refined sugar-free, which makes them a much healthier alternative to just about any drink you’ll find at Starbucks!
My Paleo Gingerbread Lattes are a cinch to make! I do recommend an immersion hand blender (which is what I used) or a milk frother for the true latte experience! And of course, the Soft and Chewy Gingerbread Cookies are pretty much a must – either to go on top or on the side of your latte creations.
Start by making your sweet gingerbread latte base. Just heat up full-fat coconut milk, molasses, raw honey, ginger, cinnamon, and cloves in a small saucepan. It should come to a simmer on low heat, so let it bubble a little bit while stirring. I let this go for about 10 minutes, so that the mixture thickened slightly. It almost takes on the appearance of a caramel sauce.
Set the gingerbread latte base aside so that you can make your coconut milk whipped topping. Using a refrigerated can of full-fat coconut milk, scoop out the cream and throw it in a mixer. Whip up the coconut milk on high speed until it’s light and fluffy. Add in either a drizzle of maple syrup or raw honey to sweeten it slightly. Let your whip chill in the refrigerator until you’re ready to use it.
Now it’s time to make your favorite coffee! I used an organic water-processed decaf coffee and brewed two cups in my Keurig. (The recipe makes two generous servings.) Divide the coffee and gingerbread latte base evenly between two large mugs or transfer it all into a container large enough to hold the whole batch. Just make sure whatever you use is deep enough to handle an immersion blender! You don’t want latte all over your Christmas sweater! 😉
Using your immersion blender or frother, whip up the latte until the base and coffee are well combined and slightly frothy.
If you prefer a plain latte with no frills, you can stop here and enjoy it as is. Pour your coffee into a festive mug and savor the gingerbread goodness!
But, if you’re like me and want the works, it’s time to finish the Paleo Gingerbread Lattes off with coconut whip, cinnamon sticks, and some Soft and Chewy Gingerbread Cookies!
Spoon a generous dollop of coconut whip atop each mug of coffee and carefully place a cinnamon stick in each one. Crumble up a gingerbread cookie so that the crumbs lightly dust the whipped coconut cream. Now, take a big sip and dream of a white Christmas!
I just love how beautiful these lattes are! I think you’ll give Starbucks a run for its money when you make these much healthier and allergy-friendly Paleo Gingerbread Lattes for your family and friends! You can even make a large batch before Christmas, store it in mason jars, and simply warm it up whenever you have a craving for something hot and special for the season!
My Paleo Gingerbread Lattes make a perfect warm treat to sip while eating your favorite Christmas cookies, sitting by the soft light of a Christmas tree, and quietly reflecting on your favorite memories from the year that is quickly coming to a close.
“All is calm, all is bright…”
- 2 to 2.5 cups of your favorite brewed coffee
- ½ cup full-fat coconut milk
- 1 tablespoon molasses
- 2 teaspoons raw honey
- ¾ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ cup of full-fat refrigerated coconut milk, cream only
- 2 teaspoons of raw honey or maple syrup, or to taste
- 1 tablespoon crumbs from Soft and Chewy Gingerbread Cookies
- Heat and stir Gingerbread Latte Base ingredients in a small saucepan over medium/low heat until it simmers. Cook for about 8-10 minutes, until it thickens slightly and is a dark caramel color. Set aside.
- Whip up coconut cream and raw honey in a mixer, until light and fluffy. Store in fridge until ready for use.
- Brew 2 to 2.5 cups of your favorite coffee into 2 large mugs. Divide Gingerbread Latte Base evenly between them.
- Using an immersion blender or milk frother, blend each mug of coffee and latte base until smooth and slightly frothy.
- Top each mug with whipped coconut cream and gingerbread cookie crumbs.
~You can make these lattes ahead, store them in the fridge, and just heat them up on the stove or in the microwave whenever you want them. Or serve cold with ice!
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