Wednesday, December 21, 2016
This year I have become obsessed with gingerbread! I taught a couple gingerbread classes where we made gingerbread dip, toast and smoothies. I love all things ginger and all things coffee so this recipe is a win-win! You can also make kid versions by substituting cocoa for coffee...
3/4 cup Coconut Milk or Half & Half
1/2 cup Almond Milk or 2% Milk
3 Tbsp pure Maple Syrup
1 tsp Molasses
1 tsp Brown Sugar
1 small piece raw Ginger (about 1/4 inch cube)
~or substitute 1/2 tsp ground ginger
1/2 tsp Pie Spice Blend (cinnamon, nutmeg, ginger, cloves)
3 cups brewed and hot Coffee or Espresso
Add all of the ingredients except coffee to a blender and whizz till blended and frothy. Combine the mixture with coffee and serve. Sprinkle with nutmeg or cinnamon if desired. Makes about two medium mugs. Enjoy!!