Paleo Gingerbread Lattes
Created by: Joanna Smith
Serves: 2
Ingredients
- 2 to 2.5 cups of your favorite brewed coffee
Gingerbread Latte Base:
- ½ cup full-fat coconut milk
- 1 tablespoon molasses
- 2 teaspoons raw honey
- ¾ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Optional Toppings:
- ½ cup of full-fat refrigerated coconut milk, cream only
- 2 teaspoons of raw honey or maple syrup, or to taste
- 1 tablespoon crumbs from Soft and Chewy Gingerbread Cookies
Instructions
- Heat and stir Gingerbread Latte Base ingredients in a small saucepan over medium/low heat until it simmers. Cook for about 8-10 minutes, until it thickens slightly and is a dark caramel color. Set aside.
- Whip up coconut cream and raw honey in a mixer, until light and fluffy. Store in fridge until ready for use.
- Brew 2 to 2.5 cups of your favorite coffee into 2 large mugs. Divide Gingerbread Latte Base evenly between them.
- Using an immersion blender or milk frother, blend each mug of coffee and latte base until smooth and slightly frothy.
- Top each mug with whipped coconut cream and gingerbread cookie crumbs.
Notes
~I prefer my lattes on the less sweet side, so just add a little extra raw honey if you'd like a sweeter drink!
~You can make these lattes ahead, store them in the fridge, and just heat them up on the stove or in the microwave whenever you want them. Or serve cold with ice!
~You can make these lattes ahead, store them in the fridge, and just heat them up on the stove or in the microwave whenever you want them. Or serve cold with ice!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-gingerbread-lattes/