Move over pumpkin spice, it’s gingerbread latte season! This paleo gingerbread latte is spicy, sweet and just tastes like the holidays.

For a while, I thought I didn’t like gingerbread lattes. But then I realized my only real experience of them was from that super popular coffee chain I used to work for. The popular gingerbread syrup was too sweet, slightly bitter and tasted overly processed for my taste buds.

This paleo gingerbread latte is made with strongly brewed coffee or espresso and the non-dairy milk of your choice. I used a combination of unsweetened almond milk and full-fat coconut milk, because I like the way it foams easily.

You can flavor the milk two ways:

1. Simmering on the stovetop and whisking (or using a handheld frother like this budget friendly one) to achieve a foamy texture.
2. Adding spices and milk to an electric milk frother. I love this one because it heats the milk and whisks at the same time, creating the most amazing foam. It’s super fast (like foamy milk in about a minute, fast) and really easy to clean.

Either way, it’s totally delicious.

Not a coffee fan? Omit the coffee and make it a steamer! It’s cozy and delicious!

If you are still in the mood or pumpkin spice, be sure to check out my recipe for Pumpkin Spice Coffee with homemade pumpkin sauce!