MindBodyGreen

Directions

1. 1
   Combine the coconut milk, almond milk, coconut sugar, maple syrup, ginger, cinnamon, nutmeg, and cloves in a saucepan and whisk over medium-high heat for 5 minutes. Stir in the coffee and, working in batches, add the mixture to a blender (or use an immersion blender) and blend until frothy, about 15 seconds.
2. 2
   Serve immediately.Make It Ahead
3. 3
   To turn this into a coffee creamer, combine everything except the coffee. Stir the creamer into a hot cup of coffee or store it in the refrigerator in an airtight container for up to 1 week. To use the creamer in a single serving of latte, combine one part creamer to two parts coffee in a blender and blend until frothy.Tidbits
4. 4
   For a truly classic gingerbread flavor, substitute unsulfured molasses for the maple syrup.Based on excerpts from Against All Grain Celebrations by Danielle Walker, with the permission of Ten Speed, a division of Penguin Random House. Copyright 2016.