PALEO GINGERBREAD LATTE

I gotta tell ya; originally I was going to save this Paleo Gingerbread Latte for when it got closer to Thanksgiving, perhaps even the 1st week of Christmas, but I couldn’t contain myself!

As the holidays get closer and closer, I can’t help but want to make all the warm, delicious drinks that make me think of snow and scarves and cute beanies (I know, I know, sooooo cliche Jenn, so cliche).  I couldn’t wait until December to share this with you though!  Think of me sharing this Gingerbread Latte like the retail stores bringing out all their holiday stuff in September! Probably a little bit annoying, but deep down inside you get super excited!!!

This latte gets taken to another level with the edition of hazelnut milk.  Yes, that’s right hazelnut milk.  When I was thinking about this recipe, I wanted something a little different than almond milk, coconut milk, or even regular milk, but please, feel free to use whatever your little heart desires! The hazelnuts just add a little more holiday flavor flaveeee in my mind!

If you happen to be on a Whole30 and you are having a mad craving for some gingerbread, you will need to omit the maple syrup or molasses. But you knew that already right!! Molasses is 100 percent NOT paleo or whole30, but it does give that distinct gingerbread flavor, that’s why it is written in the recipe.   Maple syrup is the next best thing….remember, gingerbread anything should be rich in flavor and spices!

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PALEO GINGERBREAD LATTE

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

• 1-2 shots of espresso or 8 oz coffee
• 1/2 cup warm hazelnut milk or milk of choice
• 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/2 vanilla bean, scraped
• fresh grated nutmeg
• OPTIONAL: 1 tbl maple syrup or molasses
HAZELNUT MILK
• 2 cups hazelnuts
• 2 pitted dates
• 1/2 vanilla bean, scraped
• 4 cups of water
• pinch of salt

Instructions

1. Make you espresso or coffee and set aside.
2. Take your milk of choice and pour into a small sauce pan or into a large steamer cup if you have something that will froth your milk.
3. Add the cinnamon, ginger, scraped vanilla bean, and maple syrup or molasses. Let simmer on low for 5-10 min to really get the flavors combined.
4. Pour warm milk into your coffee and top with fresh grated nutmeg.
HAZELNUT MILK
5. Cover hazelnuts with water and let soak for 6-8 hours.
6. Rinse hazelnuts and place in a blender with the vanilla, dates, pinch of salt, and water.
7. Blend, blend, blend
8. Pour nut milk into a cheese cloth or nut milk bag and squeeze over a bowl until all the "milk" has been squeezed out.
9. Pour hazelnut milk into a container. Will keep in fridge for about a week.**

Notes

**Hazelnut milk will separate in the fridge. It's natural! Simply shake it up before you use it!

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If you are one of those people who are like “Jenn, I want something even simpler than what your recipe calls for;” don’t worry I have your back.  Primal Palate has a gingersnap blend that is bomb!  You can order that HERE  ANNNDDD if you are like “Jenn, that’s great and all, but I don’t even have a nut milk bag to make that delicious hazelnut milk.” Again, I got yo’ back.  You’ve heard me RAVE about Ellie’s Nut Milk Bags on Instagram, so if you want a bag, you can get one HERE.  And because I love you so much, if you type in the code “JENN10” at checkout you’ll get 10% off anything!

Now go! Make this gingerbread latte 2 months before Christmas and consider putting up your Christmas lights. I won’t judge. I promise. (I’ll just be glad you’re not my neighbor!! I kid, I kid!)

Whole30: omit maple syrup

Paleo: yes