Drink recipe · from the recipe book
Date-Sweetened Gingerbread Shaken Iced Coffee
Strong chilled coffee shaken to a frothy foam, then topped with a creamy blended date, molasses and gingerbread spice skim milk for a caramel-like, gently spiced sip.
- Blender
- 10 min
- Makes 2 glasses
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1 cup (240 ml)220 gBrewed coffeebrewed double-strength and chilled
- ⅔ cup (160 ml)160 gSkim milkcold
- 2 dates48 gMedjool dates, pittedchopped
- 1½ tsp10 gMolasses
- 1⅛ tsp2 gGround ginger
- ½ tsp1 gGround cinnamon
- ⅛ tsp0.3 gGround cloves
- ⅛ tsp0.3 gGround nutmeg
Steps
- Have the chilled double-strength coffee ready in the fridge before you start.
- Make the gingerbread date milk first: put the skim milk, chopped dates, molasses, ground ginger, cinnamon, cloves and nutmeg in a blender.
- Blend on high for about 1 minute until the dates are completely smooth and the milk is frothy.
- Pour the chilled coffee into a cocktail shaker or lidded jar, fill with ice, seal tightly and shake hard for about 20 seconds until foamy.
- Fill two glasses with ice and strain half of the shaken coffee into each glass.
- Pour half of the gingerbread date milk over each glass and serve right away, stirring before sipping.
Contains: Milk.
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