This vegan Gingerbread Steamer is the perfect companion for all your holiday baking. It is festive, warming, sweet and spiced to perfection. Everything comes together in your blender in minutes. Enjoy it with your favorite holiday cookies, serve it at a cookie exchange party or just sip on it while you bake away this December.
This comforting and rich drink combines all the flavors of a gingerbread cookie that are so craveable this time of year. Just whirl everything together in your high speed blender, pour and enjoy with a cinnamon stick and sprinkle of cloves.
Adding cinnamon sticks to drinks adds warmth, spiciness and sweetness all at once. I absolutely LOVE this vanilla-orange cinnamon tea and definitely encourage you to try it!
This holiday season, while you are busy baking (and eating) all the holiday cookies, consider this caffeine-free beverage as your official cookie companion. With a sweet and delicately spicy gingerbread flavor, it is sure to keep you in the holiday spirit whether you are baking it up in your kitchen or chatting it up at a cookie exchange party. Either way, it is the perfect cozy homemade drink to warm you up during these cold winter months.
I kept this recipe super simple and combined everything on the soup setting of my high-speed blender. This creates both warmth and froth for the perfect steamy beverage. It is similar to a gingerbread latte but without the caffeine, artificial flavors and refined sugars.
It is sweetened naturally with maple syrup and is intensely aromatic and warming. It boasts classic gingerbread flavor from distinct Vietnamese cinnamon, sweet vanilla, warm nutmeg, rich cloves and spicy ginger. Together, the spices give this steamy beverage a comforting richness that is perfect to accompany all your holiday baking activities.
All the spices in this drink are from Frontier Co-op®. Their spices are high-quality, non-GMO, non-irradiated and non-ETO (a chemical sterilizing agent). Frontier is committed to ethical sourcing, building direct partnerships with their growers and giving back to their grower communities. And beyond the goodness for our bodies, our communities and our environment, these high-quality aromatic spices are authentically delicious and make all the difference in your recipes.
I find the combination of classic gingerbread flavors to be irresistible this festive time of year.
This gingerbread steamer recipe is vegan, dairy-free, soy-free, gluten-free and refined sugar-free.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
Gingerbread Steamer
- Total Time: 5 mins
- Yield: 2
Description
This comforting and rich drink combines all the flavors of a gingerbread cookie that are so craveable this time of year. Just whirl everything together in your high speed blender, pour and enjoy with a cinnamon stick and sprinkle of cloves.
Ingredients
- 2 cups unsweetened, plain almond milk (try with my homemade almond milk, cashew milk or oat milk
- 3-4 tablespoons maple syrup*
- 1 teaspoon Frontier organic vanilla extract
- ½ teaspoon Frontier organic ground Vietnamese cinnamon
- ¼ teaspoon Frontier organic ground ginger root
- ¼ teaspoon Frontier organic ground cloves
- ¼ teaspoon Frontier organic ground nutmeg
- Garnish with a Frontier Organic Fair Trade Certified 3" Ceylon Cinnamon Stick and a light dusting of Frontier organic ground cloves
Instructions
- Add almond milk, maple syrup, vanilla, cinnamon, ginger, cloves and nutmeg to a high-speed blender and blend on highest speed or the "soup setting" if you have that. Blend until hot and steamy (2-3 minutes). To speed up the process you could add already warmed almond milk to the blender.
- Pour the mixture (including all the froth/foam) into two mugs and garnish each mug with a cinnamon stick and a light dusting of ground cloves. Serve immediately while piping hot.
Notes
* This depends on your desired sweetness level. I recommend starting with 3 tablespoons, tasting and increasing to 4 tablespoons if needed. You can also substitute pitted Medjool dates. I recommend starting with 6 dates.
For added creaminess and body: add 2 tablespoons raw cashews or blanched slivered almonds
Note: You could add a touch of blackstrap molasses for even more gingerbread flavor. It can be bitter so I recommend starting with ¼ teaspoon and tasting before adding more.
- Prep Time: 2 mins
- Cook Time: 3 mins
- Category: Beverage
- Method: Blender
Carrie Lawlor says
This recipe was so delicious - thank you so much! It reminded me of my favorite chai latte but without the caffeine and unknown sugar content. It is a great alternative to hot cocoa to ‘spice’ things up and keep me warm. And the flavors make me feel festive so it’s perfect for this time of year!
Elaine Gordon says
Thank you so much, Carrie! I remember you from public health school! So great to hear from you after all these years! I hope you are well 🙂 Merry Christmas! Best, Elaine