This Sunday with breakfast, we felt like having a refreshing iced coffee with chocolate hazelnut spread and the little kick of grated ginger. Make your coffee the night or day before and pour into 2 plastic ice trays so they are ready to go in the morning. The sugar is optional. . .it may be sweet enough for you without.
2 cups almond milk
¼ cup granulated sugar (optional)
½ cup chocolate hazelnut spread (I use Nutella)1 ½ t freshly grated ginger
½ t ground cinnamon
¼ t freshly ground nutmeg
Add all of the ingredients into a blender and blend until smooth.
Pour into 4 chilled glasses and serve with a straw.
¼ cup brandy can be added for an after dinner dessert-frappe.
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