One of the things I love about being a vegan author is how great the vegan author community is. Allyson and I haven’t met in person yet, but I already know how awesome she is. She does great gluten-free recipes that everyone enjoys. Make sure to look at some of her beautiful photos and tasty recipes after you get my recipe for Vanilla Hazelnut Creamer.
One you’ve made your first batch come on back to this post. The Gingerbread Latte recipe below would be a great home for the creamer. Plus it tastes even better when you made it yourself!
Photo by Kate Lewis, Copyrighted by Fair Winds Press
*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)
Makes 2 servings (unless you drink a venti and then it’s just one serving)
soy-free, gluten-free
- 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
- 1/4 cup (63ml) vegan creamer
- 2 cup (500ml) nondairy milk
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- pinch ground clove
- pinch ground allspice
- pinch nutmeg
- 1 teaspoon molasses (optional)
- Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
(I used 1/2 packet Nu-Stevia)
Put everything but sweetener in the slow cooker. Add molasses. Whisk until ingredients are well combined. Taste and add your choice of sweetener until it’s the way you like your latte.
Cook for 3 hours on low or 1 1⁄2 to 2 hours on high. You are just heating it, so you could also do this on the stove top if you are in a hurry.
I like to put drinks on in a slow cooker before a dinner party and then it’s piping hot and ready to serve with dessert.
