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.
Serves: 1
  1. 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.
  2. 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!
*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.
Recipe by Briana Thomas at