GINGERBREAD COFFEE/LATTE BASE: a guest post by Megs Vegucation

Winter is here and so is my Gingerbread Latte phase.  Meg, of Megs Vegucation, is this weeks guest blogger, sharing her simple and delicious gingerbread base.  




Meg's Vegucation has so many delicious recipes, each are labeled with their dietary compliance (gluten-free, Paleo, vegan etc).  Not even sure if "dietary compliance" is a real word, BUT using it because I'm sure you get it.

For more recipes please visit Meg on Facebook, Pinterest, Instagram and Twitter.  

Pictured as a latte made with coconut milk and topped with coconut creme

Here is my recipe for a homemade gingerbread coffee. I am OBSESSED with Starbucks Gingerbread and had to figure out how to do it on my own to save some money! So good! So easy! and NO high fructose corn syrup! You just can't beat straight from the tree farm NH Maple Syrup. 



INGREDIENTS:

• 2 tablespoons ground ginger
• 1 tablespoon cinnamon
• 1 tablespoon black strap molasses
• 1 tablespoon pure maple syrup 
• 1 tablespoon vanilla extract (optional)
• Almond or coconut milk (optional)



INSTRUCTIONS:

1. Mix spices together well in a small bowl 
2. Take one tablespoon spice mixture and mix with molasses and maple syrup and vanilla
3. Add to homemade coffee or latte 
4. Add almond milk or coconut milk for a more creamy taste

Store extra Gingerbread Spice in a
small container for future use