A cozy and flavorful gingerbread almond milk latte recipe, perfect for a New Year's goal or any time you want a warm, spiced drink. This recipe first guides you through making homemade vanilla almond milk, then infuses it with gingerbread spices.
First, prepare the vanilla almond milk: Blend 2 cups soaked almonds with 8 cups water, 6 dates, and 1 teaspoon vanilla until smooth. Use a nut milk bag to strain and squeeze all the milk out into a bowl. Discard the almond pulp. Return the strained almond milk to the blender. Add 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin spice seasoning, and a pinch of pink salt. Blend again until well combined. To make the latte: Use your Nespresso (or preferred coffee maker) to brew your coffee/espresso. Froth up the gingerbread almond milk, optionally adding a scoop of collagen peptides for extra creaminess. Pour the frothed milk over your coffee/espresso. Top with some extra cinnamon for garnish and enjoy!
