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Ingredients:

  • 2 teaspoons of your favourite INKA
  • 200 ml almond milk
  • half teaspoon ground cinnamon
  • half teaspoon ground ginger
  • 1 teaspoon cocoa
  • a pinch of ground nutmeg
  • a pinch of ground aniseed (optional)
  • 2 gingerbread cookies
  • whipped cream

Recipe:

Mix the ginger, nutmeg, cocoa, aniseedand cinnamon thoroughly with two teaspoons of your favourite Inka. Boil the almond milk in a pan. Next, pour it over the dry ingredients in a mug. Stir it all together until all the ingredients dissolve. Put the soft and creamy whipped cream onto the coffee. Crumble the gingerbread cookies with your hands and spread them over the whipped cream.