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Drink recipe · from the recipe book

Gingerbread Coffee Ice Cube Coconut Latte

Creamy spiced coconut latte poured over frozen espresso cubes, so each sip turns bolder and more gingery as the cubes melt instead of watering down.

Gingerbread Coffee Ice Cube Coconut Latte

Ingredients

  • 6 shots180 gEspresso
  • ⅔ cup160 gCoconut milk, cannedstirred smooth
  • ¾ cup (180 ml)200 gAlmond milk, unsweetened
  • 1¾ tsp12 gMolasses
  • 2½ tsp packed12 gBrown sugar
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gGround nutmega pinch reserved for garnish

Steps

  1. Make the espresso cubes first: pour the espresso into an ice cube tray and freeze until solid, about 4 hours.
  2. Once the espresso cubes are nearly frozen, make the gingerbread base: in a small pot, combine the coconut milk, half of the almond milk, the molasses, the brown sugar, the ginger, the cinnamon, the cloves and all but a pinch of the nutmeg.
  3. Warm the gingerbread base over medium-low heat, stirring, until steaming and the brown sugar dissolves, about 4 minutes; do not boil. Remove from the heat and let the ginger steep 5 minutes.
  4. Strain out the ginger, then stir the remaining half of the almond milk into the gingerbread base to cool it quickly. Refrigerate until cold, about 30 minutes.
  5. Divide the espresso cubes between two glasses, pour the chilled gingerbread base over them, and dust each with the reserved pinch of nutmeg. Stir and sip as the espresso cubes melt.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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