Gingerbread always gets me in the holiday spirit. Gingerbread and sugar cookies are my favorite for holiday desserts. I have so many childhood memories of baking cookies for Santa on Christmas Eve. I LOVE that I can turn that cookie experience into a warm drink.
This recipe does not use any refined sugar. I slimmed it down because I feel like the Starbucks version has way too much sugar A tall gingerbread latte from Starbucks totes 30 grams of sugar and also includes a lot of ingredients that I am not sure how to pronounce (like sodium benzoate).
Trade in the 30 grams of sugar for 11 grams, while maintaining the same great taste.
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Instant Pot 100 Low-Calorie Copy-Cat Starbucks Gingerbread Latte
- 4 cups unsweetened almond milk You can use any desired milk
- 2 cups very strong brewed coffee
- 3 cinnamon sticks or 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp chopped ginger
- 2 tbsp raw honey
- 2 tbsp stevia
- 1 tsp vanilla
- whipped cream
- Combine all of the ingredients in the Instant Pot. Cook on Manual High Pressure for 5 minutes.
- Allow the steam to release naturally for 10 minutes.
- Serve in mugs. Add whipped cream, sprinkles of nutmeg.