Wednesday, August 12, 2009

Ginger Honey Soy Coffee

You would never know coffee is under all this when you are done. Even if you don't like coffee, you will adore this. Forget those $5 lattes. The Cowboy Bible says “Drink thy coffee hot and strong and black,” but all the cowboys but one that I served this to approved.
It's not just the taste. Even if you drink decaffeinated coffee, this brew will energize you, warm you, get your blood moving and boost your metabolism. It feels like breakfast, too. Both ginger and honey are anti-inflammatory. Ginger is in weight loss products and arthritis remedies and respiratory aids. Both ginger and honey contain vitamin C.
This is a winter drink. The powdered ginger warms the body core; the ginger extract warms the skin.
See the label of Silk Soy Milk for all its glories.
Start with a cup of hot coffee.
Dip a spoon in honey and stir in what comes with it.
Next stir in somewhere between a teaspoon and a tablespoon of powdered ginger. You will discover how much you prefer. At near a tablespoon, you will find the liquid accepts only so much ginger; it precipitates out.
Reheat the coffee unless you like tepid brew. A minute or less in the microwave.
Stir in ½ cup of Silk Vanilla Soy Milk.
This is habit forming.
Another version is making it with ginger extract and stevia (a natural herb that sweetens, that aids blood sugar – and so does honey).
Either version of this recipe is also gorgeous as cold coffee.

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