I know I know, a grilling blog with a foo foo “diet drink” keto gingerbread latte coffee recipe. Let me justify by saying that a ketogenic diet has allowed me to eat meat with lots of fat and cheese and at the same time I lost over 30 pounds in 4 months. So that’s worth something.
One of my favorite things in the morning is a coffee blended with heavy cream and coconut oil. It’s not only delicious but it can carry you all the way to dinner without the hassle of figuring out breakfast.
A few years ago Starbucks made a fantastic coffee called a Gingerbread Latte. I loved it! Here’s a recipe that does a very good job at recreating this coffee but it also ups the fat with blended coconut oil. It’s a thick and tasty keto gingerbread latte coffee that is perfect for the winter. This probably doesn’t qualify as a true latte but making it this way tastes the same as what I remember from Starbucks, so I’m going with it.
The problem with flavoring coffees with spices like this is that you can’t just add the spices. That results in a beverage that has floating spices and it tastes gritty in your mouth. Awful. The way to do this is to use a French press and add the spices at the same time as the ground coffee. That way the flavor is infused into the coffee but the physical spices are left behind when the coffee grounds are strained out. It works!
The spices I used to recreate the gingerbread flavor of the gingerbread latte are: cocoa, cinnamon, ginger, nutmeg, vanilla and coconut oil.
Mix the dry ingredients together.
I like a strong coffee so I brew about 3-4 Tablespoons of grounds with about 1 and a 1/4 cup of boiling water. Add the spices at this step now. This is key! Add the boiling water and let it sit for 5-10 minutes.
While you are waiting for the coffee, add a tablespoon of coconut oil into a large cup along with a teaspoon of vanilla and about a tablespoon of heavy cream.
Add the coffee when it’s ready.
Use an immersion blender to give things a spin. This incorporates the coconut oil with some air from the blending process and gives it a thick and creamy feel.
Absolutely delicious. It has the flavors of gingerbread along with a rich and creamy fulfilling coffee. Next time I’ll be using the immersion blender to make some whipped cream to add on top!
Any other ideas for flavors? Let me know, I’d love to try some other spice combinations.
Keto Gingerbread Latte
- 3-4 scoops of coffee grounds
- 1 1/4 cup of boiling water
- 1 teaspoon vanilla extract
- 1/2 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1-2 tablespoons heavy cream
- Boil water.
- Mix spice ingredients together.
- Add spice mix to coffee in French press and add water.
- Allow French press to sit for 5-10 min.
- Add coconut oil, vanilla and cream into a large cup.
- Pour coffee into cup and use immersion blender to mix.