Velvety Ginger Cookie Sip
THM: Deep S, low carb, sugar free, gluten/egg free | For a dairy-free version, use collagen instead of whey protein and additional coconut oil in place of the butter. Omit the butter extract. The drink won't be quite as creamy. | For a nut-free version, use carton coconut milk instead of almond milk. Most people with nut allergies can have coconut products, but check with your doctor first to make sure.
Author: Briana Thomas
Serves: 1
Ingredients
- 1 c. water
- 1 c. unsweetened almond milk
- 1 chai spice tea bag
- -
- 2 T. whey protein powder
- ½ T. refined coconut oil
- ½ T. salted butter
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. ginger*
- ½ tsp. each maple, butter extracts
- ¼ tsp. baking powder
- 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
- Dash each cinnamon, salt
Instructions
- Add the water, almond milk, and tea bag to a large mug or glass measuring cup and microwave for 3 minutes, then let it steep for 5 minutes while you add the rest of the ingredients to a blender. Always be careful when blending hot liquids, and vent the blender as necessary to release pressure.
- Add the rest of the ingredients to the blender, then remove the tea bag and add the hot liquid as well. Blend until smooth. Taste and add more sweetener and/or spice as desired. Enjoy!
Notes
*I'm referring to the dried, powdered kind from the spice aisle. You may wish to start with less. I don't think mine was very strong.
This is not a sipper drink but is meant to be enjoyed with or as a meal. It contains protein so you could use it as breakfast or a snack on its own once in awhile.
This is not a sipper drink but is meant to be enjoyed with or as a meal. It contains protein so you could use it as breakfast or a snack on its own once in awhile.
Recipe by Briana Thomas at https://www.briana-thomas.com/velvety-ginger-cookie-sip/