It’s about time that I cranked out a delicious drink, isn’t it? I have been completely swamped the past few weeks dealing with some changes that needed to be made in order to improve my website. I swallowed my pride and realized I really did need a helping hand. After the Holidays, I was feeling overly inspired from the massive amounts of fresh ginger I have been using lately. I have been blending it into my morning cup of bone broth and using plenty in meat marinades and sauces. My little sister recently got over being sick after consuming mass amounts of it steeped in boiling water with lemon and raw honey. That’s one of my favorite cold/flu remedies to date. After visiting her this weekend, we decided it would be fun to try and throw together a gingerbread latte, made with fresh ginger. What better way to give yourself a little extra digestive support, decrease inflammation and take your taste buds on a delicious ride?
I decided to incorporate ghee into this recipe as well. I love the flavor it brings to each and every coffee beverage I create. The nuttiness and creaminess is wow-ing, and it’s perfect to use if you have an allergy or sensitivity to dairy. The mollasses infused whipped cream is really what took this drink over the top. It turned it from a caffeinated beverage into a high-class, overreaching dessert.
Gingerbread Latte with Molasses Whipped Cream
- 2 cups freshly brewed organic coffee
- 1 inch ginger peeled and diced
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- 1 tablespoon ghee
- 1 tablespoon coconut sugar
- 1 tablespoon collagen peptides
- 2/3 cup canned coconut milk
- a few pinches of sea salt
- 1 cup organic heavy cream or coconut cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons coconut sugar or sweetened of your choice
- 1 1/2 tablespoons blackstrap molasses
|Cook Time||5 minutes|
|Prep Time||5 minutes|
- Place the fresh ginger in a few tablespoons of boiled water and let it steep for a few minutes.
- In a blender, pour in the freshly brewed coffee, all of the spices, ghee, and coconut milk. Now, add in the ginger. Blend for at least 30 seconds until everything is well incorporated. Then, turn off the blender and add in the collagen. Blend for another 15-30 seconds until nice and frothy.
- Pour into two cups. Now, begin preparing the whipped cream.
- With a standing mixer or electric hand mixer, whip the cream until soft peaks begin to form. Then, pour in the vanilla, sugar and molasses. Whip for another 30-45 seconds until it reaches your desired thickness. Place a dollop or two on each latte, and enjoy!
- *You can add some more coconut sugar, cinnamon powder or molasses to the tops!*