Gingerbread Latte

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posted on

December 21, 2023

Christmas is upon us.

There's nothing quite like snuggling in at night to watch the lights twinkle, basking in the warm glow of a cozy home, feeling surrounded by warm fuzzy things, listening to nostalgic songs, and hearing the fireplace crackle. The only thing that would make this "Hallmark-esque" scene better is the smell and taste of warm gingerbread.

For fellow coffee lovers, I have just the thing. (For tea fans, you could also replace the espresso with a strong cup of chai tea!)

For years, I've searched for a way to combine my love of coffee with classic Christmas flavors and nothing ever seemed quite right. But I think I've found it.

This Gingerbread Latte is SO close to eating actual gingerbread that it ticks all the requirements without being gritty or TOO strong on the spices.

You only need a couple of things to make this delicious taste sensation in a mug.

Your favorite Holiday Mug. (I'm sure you already have one.)
Good coffee. I highly recommend Blue Elk Coffee.*
A good espresso maker. My favorite espresso maker is an Italian Moka Pot. You can even find them in Stainless Steal if you prefer.**
A milk frother. I prefer a handheld option so I don't have a large appliance cluttering my kitchen.

After you have those basic tools, you're ready to make your latte.

Start with a double shot (or 1 moka pot) of very hot espresso.

Mix in your cinnamon, nutmeg, and of course ginger.

Add a pinch of REAL salt, maple syrup, and molasses.

Stir in your favorite vanilla, and set the mug aside.

In a separate cup, froth your milk. (Raw milk is preferred but, of course, any milk will work.)

Pour your frothed milk over the coffee, toss a dash of nutmeg and ginger across the top, and enjoy.

We hope you take time to relax this holiday season as we end 2023. Let us remember, relax, and rejuvenate.

Merry Christmas to all.

Live well,

Hannah

RECIPE:

Gingerbread Latte

1 double shot of espresso - caffeinated or decaf. (can also substitute Chai tea)

2 tsp. molasses (reduce based on personal preference)

2 tsp. maple syrup

1 pinch ground cinnamon

1 pinch of ground nutmeg

2 pinches ground ginger

1 pinch of REAL salt

1/2 tsp vanilla

3/4 - 1 cup frothed milk (warmed)

Mix all ingredients except for milk in a festive mug. Set aside. Froth milk and pour slowly over the coffee mix. Top with a garnish of nutmeg and ginger. Enjoy warm.

*Blue Elk Coffee Company is a roastery located in Staunton, VA. Owners Jeff and Nova Jean are presently featuring direct-trade coffee from 5 ranches in El Salvador. They profit share 50/50 with the growers for all coffee they roast - AND they're part of the Polyface Team!

**Moka is the original stovetop espresso maker. It provides the experience of the real Italian way of preparing a tasteful coffee. They were invented in 1933 by Alfonso Bialetti. It is Made in Italy.

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

SOY

We've had a breakthrough in soy. We've had our chickens checked by energy fields, pendulums, crystals, chromatography...Now we have definitive proof.

Thanksgiving

The older I get, the more grateful I am for my parents who embraced different. Indulge me in a couple of stories from our family's past to illustrate how we relished "maverickness".

Gingerbread Latte

RECIPE:

Gingerbread Latte

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