Gingerbread Mocha Recipe – Dairy & Sugar-Free
If you didn’t know already I have a bit of a love-hate relationship with coffee.
I love it, my gut and body historically have hated it. But all in all, I am a total coffee snob and fiend.
And there is nothing that screams Christmas more than a SEASONAL DRINK!
I love me some seasonal drinks to due to the crazy ass sweetness of your standard eggnog lattes and the fact that the coffee in them is often shocking (syrups tend to mask crap coffee – FYI!) I like to make my own.
So this Dairy-free Gingerbread Mocha is my current FAV. I recently started using Bulletproof coffee, which is where they ensure all the mold is removed. Because coffee often contain lots of molds and mold is a disaster for our bodies – we really struggle to detox from it and it a big problem here in the UK due to our damp weather and building. Living in a moldy place and eating moldy foods means lower energy and a whole host of ‘mysterious’ health issues you can’t seem to get to the bottom of.
Plus along with the polyphenols found in coffee that are oh so good for you, this also contains cinnamon and ginger which are a powerful anti inflammatory spices. Great for blood sugar regulation and making things taste sweetener than they are. There is also either ghee or butter (go with coconut oil for 100% dairy free but I find most people who can’t tolerate milk can tolerate butter) which is full of health fats and the cocoa is a great source of magnesium, more polyphenols, and antioxidants.
So if you fancy a festive, a gentle gingery spiced, coffee drink then this is for you! Plus I have included my Gingerbread Spice Mix in the recipe so you can add it to hot chocolates or cookies for a ginger kick! Also feel free to ditch the cocoa powder for a gingerbread latte.
(Polyphenols are awesome for you, then help fight aging, result in healthy skin and so much more – click here to read more about their benefits)
Gingerbread Mocha - Dairy & Refined Sugar Free
- 100 ml espresso
- 150 ml hot water or hot milk of choice
- 1 heaped tsp cocoa
- 1.5 tsp gingerbread spice mix
- 1-2 tsp of coconut sugar/maple syrup/raw honey/stevia
- 2 tsp scoops ghee or butter or coconut oil
- 1/2 tsp black molasses
- pinch sea salt
- Put everything in a blender and blender until smooth.
- Serve immediately.
- Use coconut oil and oat or almond milk for a dairy free version.
Feel free to use decaf, black tea, or dandelion coffee for a a different version.
Use stevia to make this a lower impact on your blood sugar/for diabetics.