Sunday, 10 November 2013

Paleo gingerbread latte for and impromptu visit

Having +Adam Farhat over for coffee but not wanting just coffee and not wanting to have to go to Starbucks, pay $5 each, and blow my week for Move-ember (having already used my cheat this morning), I remembered that I have most ingredients required to make many-a fancy, healthier, caffeinated drink and that the Internet would provide me with the how-to.

Obviously this meant paleo gingerbread lattes. 

I used FastPaleo's ingredients doubling everything except the coffee and sweetener - maple syrup - which I subbed for honey since I had none.
- 4 tbsp honey
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract 
- 1 cup strong coffee (we used espresso)
- 1 cup coconut milk

But I used a different method. First, I started the espresso. 

Fill the bottom bit with water up to the screw.


Top the middle bit with espresso.


Screw it all together and put on the element on high.


While that takes care of itself, start on the milk part. Pour 1 cup coconut milk into a small pot on low-med heat.


Add in all your other ingredients and stir occasionally.


Your espresso is ready when it's gurgling, steaming, and all the liquid has risen to the top.




At this point, pour your mixed coconut milk into two cups.


Then top off your mugs with espresso - try not to spill everywhere.


Finish off with coconut cream and cocoa if you wish. 





Adam's ad-worthy shot:


Drink up and smile!


*bonus tweak
I said tweak, not twerk. I was having trouble finishing mine because it was so rich and creamy so I threw it in the blender with a frozen banana and blended until smooth. It was phenomenal! Highly recommended!




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