Recipe Corner: Gingerbread Frappe

Posted by Dan Doss on

Recipe by Cornelia Sabrina,  @Cornelia_Sabrina on IG

After the first frappe recipe was such a hit with my friends, I figured, why not make a holiday version. I grew up making gingerbread from scratch and you will be surprised how much honey goes into it. The combination of the sweet honey and the warm, earthy spices are such a perfect combination. You can use store bought spice mixes or use the mix below if you want to try and make your own. I prefer making my own as I can adjust some of the spices that are sometimes way too potent in pre-made mixes.


Gingerbread Frappe

Recipe makes 1 serving

Time: 5 minutes 



1 scoop TRU Dulce De Leche Protein

1/2 cup Espresso, cold

1/2 cup Plant Milk

1 tsp Vanilla Extract

1/4 tsp Gingerbread Spice (store bought or see homemade mix below)

1 tbsp Honey, dark

2 cups Ice

3 tbsp Coconut Whipped Topping


1) Add all ingredients to a high speed blender with tamper and blend until thick, icy and smooth.

2) Serve as is or top with coconut whipped topping.


Spice Mix: (all spices are ground)

2 tbsp Cinnamon

2 tsp Nutmeg

1 tsp Coriander

1 tsp Ginger

1 tsp Clove

1 tsp Allspice

1 tsp Cardamom

1/2 tsp Black Pepper (optional for a little kick)


1 serving 

217 Calories

20.8 g protein

24.5 g carbs (17g of sugar from honey)

4.5 g fat



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