Iced Gingerbread Latte
All natural, secretly healthy, subtly sweet, perfectly spiced, holiday inspired gingerbread shake with a gentle hum of espresso
Ingredients
- 0.333 cup 0.333 cup 0.333 cup Coconut Milk Yogurt
- 0.666 cup 0.666 cup 0.666 cup Almond Milk, or milk of choice - I use unsweetened/homemade vanilla almond milk - http://betterwithcake.com/anytime/homemade-vanilla-almond-milk-vegan-gluten-free-paleo-friendly/
- 0.5 whole 0.5 whole 0.5 whole Banana, (I prefer to used pre-sliced and frozen bananas in my smoothies but fresh works just fine, your smoothis may not be as creamy is all)
- 1 tsp 1 tsp 1 tsp Vanilla Extract, or 6-8 drops of vanilla cream stevia (I like sweet leaf stevia)
- 1 tsp 1 tsp 1 tsp Pure Maple Syrup
- 1 tsp 1 tsp 1 tsp Espresso Powder, or a shot (or two) of your favorite espresso, cooled
- 0.5 tsp 0.5 tsp 0.5 tsp ground Ginger
- 0.5 tsp 0.5 tsp 0.5 tsp ground Cinnamon
- 0.125 tsp 0.125 tsp 0.125 tsp ground Allspice
- 0.125 tsp 0.125 tsp 0.125 tsp ground Nutmeg
- 0.125 tsp 0.125 tsp 0.125 tsp ground Cloves
- 1 pinch 1 pinch 1 pinch Cardamom Seed, ground
- 1 Tbsp 1 Tbsp 1 Tbsp Beef, Great Lakes brand Unflavored Gelatin, Optional
- 0.333 cup 0.333 cup 0.333 cup Ice Cubes, More or less to desired consistency
- 1 Tbsp 1 Tbsp 1 Tbsp unsweetened Coconut Flakes, Optional for serving
- 1 tsp 1 tsp 1 tsp Organic, Raw Cacao Nibs
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place all smoothie ingredients into your and process until smooth, creamy and well combined.
- Pour into a chilled glass or mason jar then top with coconut flakes, cacao nibs (or crushed up chocolate coated coffee beans) if desired
- Enjoy xoxo
Notes
You could also add in a scoop of protein powder (vanilla, chocolate or unflavoured would work well in this recipe) for an extra boost of protein if you’re into that kinda thing – do what you feel baby 🙂
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My Notes:
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