Gingerbread Latte(Vegan)

• 1 12 cups unsweetened almond milk (or your favorite nondairy milk)
• 12 teaspoon fresh grated ginger
• 12 teaspoon cinnamon
• 18 teaspoon clove
• 1 tablespoon blackstrap molasses
• 1 -2 tablespoon coconut sugar (or equivalent of your favorite sweetener)
• 2 teaspoons instant decaf espresso powder (if you have an espresso maker use 1 to 2 shots of espresso per latte instead of instant powder + wat)
• 4 tablespoons very very hot water

1. In a small saucepan, whisk together the almond milk.
2. ginger, cinnamon, cloves, and coconut sugar.
3. Heat over medium heat until very hot, just before boiling.
4. In a large mug, or 2 small mugs, combine the espresso powder with water (for a small mug, only add 1 tsp espresso powder + 2 tbsp water per mug) and stir well.
5. Place a strainer over the mug and pour the hot milk mixture over the espresso.
6. Stir gently and top with whipped non-dairy cream, such as coconut, and sprinkle with a touch of nutmeg or cinnamon.
7. Enjoy!

unsweetened almond milk, ginger, cinnamon, clove, blackstrap molasses, coconut sugar, instant decaf espresso powder, very very hot water

Taken from www.food.com/recipe/gingerbread-latte-vegan-511060 (may not work)