***Recipe and photos updated December 2022***
It’s officially the Christmas season! I can’t say I’ve been listening to Christmas jingles or even stringing up lights, but you know I’m onboard with the flavors of the season. And in that spirit, I bring you this Gingerbread Protein Latte! To squeeze all that gingerbread flavor into a drink, you’ll need to whip up a quick syrup with molasses and spices.
Whey protein adds a big protein boos and helps to make this latte nice and creamy. Can you really think of a better way to cozy up with your protein shake this holiday season?!
Ingredients and Substitutions
Here’s what you’ll need to make this recipe:
Milk – I used unsweetened vanilla almond milk, but pretty much any neutral flavored milk will do. If you’re interested in using a high protein milk, check out my recommendations here, along with a comparison of calories vs protein content across 20+ different varieties!
Protein Powder – Whey protein is my go to here because it makes the latte nice and creamy without overdoing it. Just be careful with the flavor of whey that you use so it doesn’t overpower the gingerbread syrup – a cinnamon flavored one would work great! If you’re using a plant based protein, stay away from ones with a strong pea protein flavor (see my recommendations here).
Espresso – I love using fresh brewed espresso in this recipe, but I know not everyone has an espresso machine at home. You can also use instant espresso or strong brewed coffee.
Gingerbread Syrup – Okay, I know this isn’t technically a single ingredient, but please don’t let this one scare you off! This homemade syrup is super simple to make and requires just a few ingredients – molasses, sugar, water, and spices. For the molasses, use the regular variety instead of robust or blackstrap versions, which are less sweet and more bitter. I really like to use whole spices like cinnamon sticks, nutmeg, cloves, and ginger, but you can also use ground spices if that’s what you have on hand.
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Recipe
Gingerbread Protein Latte
Ingredients
- 1 1/4 cup unsweetened vanilla almond milk, (10 fl oz)
- 1 1/2 fl oz fresh brewed espresso
- 1/2 scoop Optimum Nutrition Gold Standard 100% Whey Protein Powder, French Vanilla Creme, (16 grams)
- 1 fl oz gingerbread syrup, (recipe follows)
Instructions
- Whisk almond milk with whey protein (or shake in a shaker) until smooth. Add to a small pan on the stove and turn heat on to medium. Add gingerbread syrup.
- Continue to heat until warmed to desired temperature. If any protein powder remains visible in the mixture, strain before serving.
- Pour fresh brewed espresso in mug, then top with milk mixture.
- Top with whipped cream and cinnamon before serving, if desired.
Tips & Tricks
Nutrition Information
Gingerbread Syrup
Ingredients
- 1/2 cup molasses (regular works better than blackstrap), (4 oz)
- 1/4 cup water, (2 oz)
- 1/4 cup granulated sugar, (50 grams)
- 2 cinnamon sticks, (or 1/2 tsp ground)
- 2 whole cloves, (or 1/8 tsp ground)
- 1 whole nutmeg, (or 1/8 tsp ground)
- 1″ knuckle fresh ginger, peeled and roughly chopped, (or 1 tsp ground)
Instructions
- Add all ingredients to a small pan and bring to a boil over medium heat. Lower heat to low and simmer for 20 minutes.
- Strain out spices (if using whole spices instead of ground) and allow to cool.
Tips & Tricks
Nutrition Information
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