Thursday, November 14, 2013

Paleo Gingerbread Spice Latte


It's that red cup time of year again. No, I'm not referring to red Solo cups but rather the holiday cups that emerge after Halloween every year at Starbucks.

I'm honestly not a fan of the chain, as I have an espresso machine at home and prefer my coffee made exactly how I like it. There's something about those darned cups, though, that makes me crave a sugary holiday beverage even though I'd likely take one sip and then be completely put off.

So I decided I needed to address this odd sensation and make my *own* holiday coffee. Apologies to those who don't do coffee, Christmas, Starbucks or just want Christmas to wait until after Thanksgiving!

I used my Nespresso frother to heat and "fluff" up my milk mixture; if you don't have such fancy props then heat up the milk as suggested in the recipe. If you're making this for guests or a special occasion, you could certainly top off your mug with some coconut whipped cream.


Paleo Gingerbread Spice Latte

1/2 cup unsweetened almond milk or coconut milk
1/4 tsp. blackstrap molasses
1/4 tsp. vanilla extract
pinch each of cinnamon and ginger
2 drops liquid vanilla stevia (or raw honey or maple syrup, to taste), if desired
1 cup freshly brewed coffee

Combine milk, molasses, extract and spices in a small saucepan over low heat. Heat until warm, stirring to "melt" molasses.

Make cup of coffee and sweeten to taste, if desired. Top with heated milk mixture and garnish with a little extra ground cinnamon.


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