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GINGERBREAD PECAN LATTE

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 cup black coffee, very hot
  • 1 medjool date, pitted
  • 1/2 cup almond milk (or milk of choice), hot
  • 1 tsp blackstrap molasses
  • 1/2 tsp cinnamon
  • 1/4 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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