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GINGERBREAD PECAN LATTE
5
from 1 vote
Nicole Modic
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Ingredients
1
cup
black coffee, very hot
1
medjool date, pitted
½
cup
almond milk (or milk of choice), hot
1
tsp
blackstrap molasses
½
tsp
cinnamon
¼
tsp
ground ginger
1
tbsp
pecan butter (or substitute 2 tb pecans)
Instructions
Place all ingredients in a high speed blender and turn on high for about 1 minute, until thick and frothy.
Pour into a cup, top with marshmallows, and enjoy!
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