Recipe Corner: Gingerbread Frappe
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.
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)
20.8 g protein
24.5 g carbs (17g of sugar from honey)
4.5 g fat
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