Ginger Cinna Maple Steamer
Vegan, gluten-free, grain-free, refined sugar-free, soy-free
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This almond milk steamer is a comforting and indulgent drink that is oh so festive! And it’s the perfect “cookie-baking marathon” drink, if you ask me. The combination of almond, cinnamon, ginger, maple, coconut, vanilla, and blackstrap molasses is so dreamy, you’ll be craving it whenever you need to unwind and warm up. It reminds me of mild-tasting gingerbread in liquid form. I love topping it with freshly grated nutmeg, too. This recipe scales beautifully, so feel free to double or triple the recipe if you’d like to enjoy it with friends.
Yield
1 cup (250 mL)
Prep Time
3 Minutes
Cook time
2 Minutes
Total Time
5 Minutes
Ingredients:
- 1 cup (250 mL) unsweetened almond milk
- 1 tablespoon pure maple syrup or coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger, or to taste
- 1 teaspoon coconut oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon blackstrap molasses (optional)
- Dash or two fine sea salt
- Fresh grated nutmeg, to taste
Directions:
- Add the almond milk into a small saucepan. Whisk in the maple syrup, cinnamon, and ginger. Heat over medium until the milk is hot, but don’t bring it to a boil as the milk can separate.
- Whisk in the oil, vanilla, molasses (if using), and salt. Turn off the heat. Using a handheld frother, froth the milk to your desired consistency. (If you don’t have a frother, simply whisk it vigorously until frothy.)
- Pour into a mug and top with freshly grated nutmeg. Serve immediately; the steamer will separate if it sits for too long.