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INGREDIENTS
10-12 oz of milk (or milk alternative)
2 Tbsp. Two Roots Turmeric Ginger Latte Mix
1 Tbsp. chocolate sauce (or hot chocolate mix)
Whipped cream, cinnamon and Turmeric Mix, to garnish
INSTRUCTIONS
Warm up your milk and add Two Roots Turmeric Ginger Mix.
Add chocolate sauce (or hot chocolate mix).
Mix all ingredients well until smooth and no clumps are present.
Pour into mug and garnish with whipped cream (optional). Sprinkle with cinnamon and Turmeric Mix.
Serve and enjoy!
INGREDIENTS
1 puck of Mazapán de la Rosa
2 shots of IMACK Espresso
1 cup milk of choice, we used Oatly (steamed if a hot latte is desired)
Ice (if an iced latte is desired)
Dash of cinnamon (optional)
INSTRUCTIONS
Place Mazapán in a mug and pour IMACK Espresso over it.
Mix until the Mazapán has fully melted into the espresso shots.
Strain or spoon any leftover pieces of peanuts left at the bottom. You can also leave them in, if preferred.
Combine espresso with ice and milk of choice for an iced latte or combine with steamed milk of choice for a hot latte.
Garnish with cinnamon and enjoy!
This recipe originally found on Instagram, shared by @alexafuelednaturally.
INGREDIENTS
1/2 cup butter, melted (optionally, use brown butter)
1 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1/3 cup sugar
1/2 cup Monin Black Sugar Syrup
1 egg
INSTRUCTIONS
Preheat oven to 350° F and line two baking sheets with parchment paper or a silk pad.
In a mixing bowl, flour, baking soda, cinnamon, ginger, and salt until well incorporated.
In a separate mixing bowl, combine sugar, syrup, egg, and butter together. Slowly mix the dry ingredients, in batches, into the wet ingredients with a rubber spatula.
Using a medium cookie scoop, add the dough evenly onto the baking sheets.
Bake for 8 minutes or until cookies just puff up.
Cool completely. Serve immediately or wrap in plastic wrap and store at room temperature.
