A creamy, sugar-free blend of gingerbread spices and matcha for a festive, refreshing holiday drink.
# What You'll Need:
→ Frappe Base
01 - 480 ml unsweetened almond milk (or alternative milk of choice)
02 - 1 tablespoon (7 g) matcha green tea powder (culinary or ceremonial grade)
03 - 240 ml ice cubes
04 - 2 tablespoons (30 ml) sugar-free sweetener (e.g., erythritol, monk fruit)
05 - 1 teaspoon (5 ml) vanilla extract
→ Gingerbread Spice Blend
06 - 1/2 teaspoon (1 g) ground ginger
07 - 1/2 teaspoon (1.3 g) ground cinnamon
08 - 1/8 teaspoon (0.25 g) ground nutmeg
09 - 1/8 teaspoon (0.25 g) ground cloves
10 - Pinch of ground allspice
11 - Pinch of salt
→ Optional Toppings
12 - Sugar-free whipped cream
13 - Crushed sugar-free gingerbread cookies
14 - Extra ground cinnamon or nutmeg
# How to Make It:
01 - Combine ground ginger, cinnamon, nutmeg, cloves, allspice, and salt in a small bowl; whisk until evenly mixed.
02 - Place almond milk, matcha powder, ice cubes, sugar-free sweetener, vanilla extract, and the prepared spice blend into a blender.
03 - Blend on high speed for 30 to 45 seconds until the mixture becomes smooth and frothy.
04 - Taste the frappe and modify sweetness or spice levels according to preference.
05 - Distribute the frappe evenly into two large glasses.
06 - Enhance with sugar-free whipped cream, a dusting of ground spices, and crushed gingerbread cookies if desired; serve immediately.
