Creamy Gingersnap Latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed. Jump to recipe.

When winter hits, I start to embrace my inner homebody. The days are shorter, the temp drops, and I’m perfectly content to stay under layers of blankets until mid morning – as long as I've got this tasty latte in my hand. This Creamy Gingersnap Latte definitely fits the bill.

When I set out to create this cozy winter latte for The North + West Kitchen Holiday cookbook, all my at-home latte research landed me on what felt like some of the most complicated recipes out there. Adding just-brewed coffee, a handful of nuts, dates, spices, etc to a blender and all you’ve got is one latte out of all that effort. And while that may seem simple to some, I’m not trying to combine a bunch of ingredients for my morning coffee each day, and I’m guessing you’re not either.

Then I remembered my barista days, we had different flavor “bases” to add to coffee + frothed milk to get some really dreamy results. So I set out to make a gingersnap latte base that you could prep in advance and add a bit to your coffee + milk of choice in the morning for the perfect cozy cup with minimal morning-of effort.

In Spring 2020, when quarantine began — and when I realized it might be months before I got to sit down at my favorite coffee shop and enjoy a gorgeously frothy almond milk latte — I decided it was time to improve my at-home latte experience.
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I donated my old milk frother, which I loved but had pretty limited capabilities, and upgraded to this sleek Breville Milk Cafe and larger Bialetti Stovetop Espresso Maker. I love how easy the Milk Cafe is to operate, simply add any milk or milk alternative, select the temperature, hit start and get ready for the perfect frothy latte. And no, this blog post is not sponsored, but the folks at Breville should feel free to reach out at any time. 😆

Now, you don’t technically need an electric milk frother to make this recipe, but it definitely takes it to a whole new level! Below, you’ll find instructions to prepare your latte in a saucepan or electric frother. Whether you prepare this latte in a fancy frother or on the stovetop, I hope you love it!

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creamy gingersnap latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed.

INGREDIENTS:

gingersnap base:

• ¼ cup plus 2 tablespoons pecan butter (cashew or almond would work here too)
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• ¼ cup ground ginger
• ⅛ teaspoon nutmeg
• 4 tablespoons maple syrup
• pinch salt

for one latte:

• 4-6 ounces espresso or strong coffee
• 6 ounces milk of your choice
• 1 tablespoon gingersnap base

INSTRUCTIONS:

For the gingersnap base: Combine the nut butter, molasses, cinnamon, ginger, nutmeg, maple syrup, and salt in a mixing bowl and mix until completely combined. Transfer to a airtight container and store in the refrigerator for up to 2 weeks.

Saucepan instructions: Add milk to a small saucepan, warm gently until milk reaches 160°F. Add gingersnap base and blend with an immersion blender or whisk.

Electric milk frother instructions: Add milk and froth with desired setting. Add gingersnap base and blend on "cold froth" or "mix" setting (this mixes the base in without further heating the milk).

Make the espresso and pour into desired mug. Add the frothy gingersnap milk mixture. Top with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

NOTES:

Make Ahead: Make + store gingersnap base in airtight container in the refrigerator for up to two weeks.

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Creamy Gingersnap Latte!

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References

[1] — https://draxe.com/nutrition/top-5-maca-root-benefits-and-nutrition/

[2] — https://blog.daveasprey.com/using-vanilla-to-increase-your-mental-performance/

[3] — https://draxe.com/nutrition/ghee-benefits/

[4] — https://draxe.com/nutrition/what-is-collagen/

Ginger Green Smoothie

This Ginger Green Smoothie is made with frozen greens, lemon, fresh ginger, and boosted with moringa, golden flax, maca, and goat milk protein. It’s the perfect not-so-sweet, refreshing green smoothie! Jump to recipe.

You know that phrase “once you know, you can unknow” that I use so often? Smoothies fall into that category for me. When I went into my nutritional therapy program back in 2013 — I was convinced that a green smoothie packed with frozen fruit was one of the healthiest breakfast options in front of me. What I didn’t know? Fruit laden smoothies aren’t necessarily great for someone with a history of blood sugar issues and no matter how lovely the ingredients, if you’re not chewing your food, you’re not releasing salivary amylase [the enzyme that helps you break down carbohydrates and triggers the cascade of digestion].

My favorite smoothie hack? Add some crunchy goodness to the top of your smoothie that compliment the flavor and take a few bites before you dive in with your reusable straw! My favorite cruncheis for this ginger green smoothie are sliced blanched almonds and hemp seeds!

This Ginger Green Smoothie is the first smoothie recipe I tackled when this new Vitamix hit my doorstep and it’s been on repeat ever since! It’s super refreshing + detoxifying and packed with protein. With my family history of blood sugar + metabolic issues, I always opt for a low sugar option. Fruit-laden smoothies tend to spike my blood sugar and leave me feeling like dirt — so you best believe this recipe is packed with healthy fat, fiber, and protein to support digestion + blood sugar balance.

I boosted the nutrient density of this smoothie by adding pasture-raised goat whey protein [a mouthful, I know], gelatinized maca, golden flax, and moringa. I personally don’t tolerate traditional cow’s milk whey protein but I do really well with goat milk whey protein and it’s packed with amino acids for cellular repair + growth and glutathione production.

The moringa plant is native to Africa & Asia and it’s an excellent source of Vitamin A, Potassium, Calcium, and Vitamin C. It’s also a powerful antioxidant, anti-inflammatory, protects & nourishes skin, and slows aging. Note: Moringa can have laxative effects in large quantities, so don’t overdo it in this smoothie!

My tips for thick, creamy, and well-balanced smoothies:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. It has truly transformed the texture of my smoothies and made blending so much more efficient. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with your liquid, then add frozen veggies & fruit, then finish with boosts, powders, and fiber.

• Add some healthy fat and a complete protein to create a balanced meal — I like this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra. Collagen, however good for your hair, skin, and gut is more of a nutrient boost than a complete protein since it doesn’t have a full amino acid profile.

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GINGER GREEN SMOOTHIE

This Ginger Green Smoothie is made with frozen greens, lemon, fresh ginger, and boosted with moringa, golden flax, maca, and goat milk protein. It’s the perfect not-so-sweet, refreshing green smoothie!

INGREDIENTS:

• 1½- 2 cups unsweetened almond milk (or other non-dairy milk)*

• juice of 1/2 lemon

• ½ frozen banana* OR 3-4 drops stevia extra & 4 ice cubes

• 1 cup frozen chopped greens like spinach or kale

• 1 inch peeled fresh ginger, chopped

• 2 scoops Mt. Capra Goat Whey Protein or protein of choice

• 1 tablespoon ground flaxseed

• 1 teaspoon maca

• pinch of sea salt

• sprinkle with sliced blanched almonds & hemp seeds

INSTRUCTIONS:

1. Starting with the almond milk + lemon juice first, add all of the ingredients to your high speed blender.
2. Blend until smooth and creamy — this may take a moment, so be patient!
3. Pour into your favorite bowl or cup, top with sliced blanched almonds & hemp seeds, and enjoy!

*NOTES:

• Start with 1½ cup milk (if using frozen bananas) and increase as needed.
• If you don't have frozen bananas on hand, just use fresh bananas, 4 ice cubes and about 1 cup almond milk instead, adding more as needed.
• I use this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra

print recipe

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Ginger Green Smoothie!

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Boosted Tahini Espresso Smoothie

This Boosted Tahini Espresso Smoothie is made with banana, cacao, tahini and boosted with maca, collagen, mushroom coffee. Not only is this smoothie packed with nutrients, it’s thick enough to eat with a spoon! Jump to recipe.

You know that phrase “once you know, you can unknow” that I use so often? Smoothies fall into that category for me. When I went into my nutritional therapy program back in 2013 — I was convinced that a green smoothie packed with frozen fruit was one of the healthiest breakfast options in front of me. What I didn’t know? Fruit laden smoothies aren’t necessarily great for someone with a history of blood sugar issues and no matter how lovely the ingredients, if you’re not chewing your food, you’re not releasing salivary amylase [the enzyme that helps you break down carbohydrates and triggers the cascade of digestion].

My favorite smoothie hack? Add some crunchy goodness to the top of your smoothie that compliment the flavor and take a few bites before you dive in with your reusable straw!

This Boosted Tahini Espresso Smoothie has all the flavor you’d expect without a ton of sugar. With my family history of blood sugar + metabolic issues, I always opt for a low sugar option. Fruit-laden smoothies tend to spike my blood sugar and leave me feeling like dirt — so you best believe this recipe is packed with healthy fat, fiber, and protein to support digestion + blood sugar balance.

I boosted the nutrient density of this smoothie by adding raw cacao, gelatinized maca, Vital Proteins Collagen Peptides, beef protein isolate and Four Sigmatic Mushroom Coffee! This particular mushroom coffee blend from Four Sigmatic has Lion's Mane and Chaga as well as the high quality shade-grown coffee and rhodiola.

My tips for thick, creamy, and well-balanced smoothies:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. It has truly transformed the texture of my smoothies and made blending so much more efficient. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with your liquid, then add frozen veggies & fruit, then finish with boosts, powders, and fiber.

• Add some healthy fat and a complete protein to create a balanced meal — I like this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra. Collagen, however good for your hair, skin, and gut is more of a nutrient boost than a complete protein since it doesn’t have a full amino acid profile.

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BOOSTED TAHINI ESPRESSO SMOOTHIE

This Boosted Tahini Espresso Smoothie is made with banana, cacao, tahini and boosted with maca, collagen, mushroom coffee. Not only is this smoothie packed with nutrients, it’s thick enough to eat with a spoon!

INGREDIENTS:

• ¾- 1 cups unsweetened almond milk (or other non-dairy milk)*

• ½ frozen banana* OR 3-4 drops stevia extract & 4 ice cubes

• 1 cup frozen riced cauliflower (or frozen zucchini)

• 1 tablespoon raw cacao or unsweetened cocoa powder

• 1 packet four stigmatic mushroom coffee (lions make & chaga) or 2 teaspoons espresso powder

• 1 scoop Vital Proteins Collagen Peptides

• 2 scoops protein powder of choice

• 2 tablespoons tahini

• 1 tablespoon ground flaxseed

• 1 teaspoon maca

• pinch of sea salt

• sprinkle with cacao nibs & toasted sesame seeds

INSTRUCTIONS:

1. Starting with the almond milk first, add all of the ingredients to your high speed blender.
2. Blend until smooth and creamy — this may take a moment, so be patient!
3. Pour into your favorite bowl or cup, top with cacao nibs and sesame seeds, and enjoy!

*NOTES:

• Start with ¾ cup milk (if using frozen bananas) and increase as needed.
• If you don't have frozen bananas on hand, just use fresh bananas, 4 ice cubes and about 1 cup almond milk instead, adding more as needed.
• I use this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra

print recipe

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Boosted Tahini Espresso Smoothie!

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