The other day, when I was working on my Gingerbread Cookie Latte post, two of the most adorable little kids were following me around with these sad puppy eyes.
(Yes, they were my kids, and no, they don’t drink coffee.)
So I decided to make them a special drink of their own using the same gingerbread spice. 
It was ridiculously easy… and tasty besides!
However, before you start (if you haven’t already made some for your latte 
), you’re going to need to mix up some Gingerbread Spice. It’s easy. I recommend using organic spices from Mountain Rose Herbs. (You can order them here.)
Gingerbread Spice Mix
2 Tablespoons cinnamon
2 Tablespoons ginger
1 Tablespoon allspice
1 Tablespoon nutmeg
1 Tablespoon cloves
a pinch of black pepper
Store in a glass jar, like one of these
White Hot Chocolate with Gingerbread Spice
serves two
What you need:
2 cups of the best milk you can find. We use whole, cream top, vat pasteurized milk from grass fed cows.
1/4 cup white chocolate chips (I used these ones
2 Tablespoons coconut oil (like this)
1 T gelatin (like this)
1/4 tsp Gingerbread Spice Mix
Add the chocolate chips and the coconut oil to a small pan, and heat over low heat, stirring constantly. If you have a double boiler, that would be even better, but I don’t have one.
When the chips are melted, add the milk, then the gelatin and the spices. Turn the heat up to medium and warm through, stirring constantly. Divide between two mugs. If desired, use a whisk to create a little foam before serving.
Did you try it? What did you think? Please be sure to leave me a comment; I love to hear from you!
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