Prepare the Vanilla Latte according to instructions on the packaging.
Add a generous scoop of vanilla ice cream.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Prepare the Vanilla Latte according to instructions on the packaging.
Add the chocolate hazelnut spread to the cup and stir well.
Add the marshmallows.
Crumble the graham cracker over the marshmallows.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Add espresso to cup.
Stir syrups.
Fill with steamed milk.
Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.
Whisk milk, water, sugar, coffee, ginger, cinnamon, cloves, and nutmeg together in a microwave-safe bowl. Heat in the microwave until warmed, about 2 minutes. Pour latte into a mug; top with whipped cream.
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.
Preheat the oven to 350\u00b0F. Mix crumbled gingerbread, diced butter, flour and sugar in a medium bowl. Dice apples and drizzle with lemon juice.
Melt remaining 1 tbsp butter in a medium saucepan. Add the apples, ginger, raisins and cinnamon. Cook until apples are soft. Place mixture in baking dish and sprinkle with the gingerbread crumble.
Bake for about 20 mins. Serve warm.
ry ingredients, alternating with chai latte; beat minimally.
Spoon into
he refrigerator.
MAKE THE LATTE:
Brew your coffee as
ntil blended and smooth. Pour latte layer over the graham cracker
mix together flour, baking soda, gingerbread spice mix and salt; add
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
quare serving dish with the gingerbread and drizzle over the rest
poon onto square of warm gingerbread. Optionally garnish with a twist
owl mix together flour, cocoa, gingerbread spice.
Add honey mixture
Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through.
Sweeten to taste with agave or maple syrup.
To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste.
Foam the coffee mixture with a steam or hand wand.
ake the gingerbread syrup by combining water, sugar,
Mix and bake gingerbread according to directions.
While gingerbread is baking, prepare lemon sauce.
Mix lemon juice to taste with margarine and confectioners sugar until you have about 2 cups of sauce.
It is up to you how sweet or tart sauce is.
When gingerbread is done, remove from oven and take fork and poke holes in cake.
Pour lemon sauce over gingerbread and cover for a short time.
Lemon sauce goes into gingerbread.
Is best served warm.
Cut the gingerbread into cubes. Place in a
Prepare gingerbread cake mix and bake according