NOV 2018

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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Y i e l d s 2 s e r v i n g s taste by Marina Kay I n cooler weather, it's comforting to sip warm coff ee that tastes like dessert—and fewer calories are an added bonus. "If you love spicy gingerbread cake, then you'll love this latte," writes author Brandi Doming in her debut book, The Vegan 8: 100 Simple, Delicious Recipes Made With 8 Ingredients or Less (Oxmoor House, 2018). Mixed with healing ginger, cinnamon, nutmeg, cloves and vanilla, this smooth brew relies on creamy plant-based milk for its base. But Doming advises against almond or other "lite" milks, and instead recommends canned coconut milk or rich, non-dairy oat milk for texture and fl avor. To suit all preferences, spa owners may want to create a large batch with less syrup and heat individual portions upon serving, allowing clients to tweak as needed. "The strength of the coff ee will aff ect the sweetness level," notes Doming, who opts to add unrefi ned sweeteners such as maple syrup and coconut sugar. Top with dairy-free whipped cream, a sprinkle of freshly ground cinnamon, and some candied ginger for a festive touch. Whole Latte Love COURTESY JENNIFER CAUSEY; RECIPE REPRINTED WITH PERMISSION FROM TIME INC. BOOKS [ 32 ] • # dayspamagazine • november 2018 3 3 /4 /4 /4 4 3 c c c up up up up up s s s tr tr t tr t on o o g- g b br br ew ew ed ed d h h ot ot c off off o e e e e 3 T T T T bs bs p. p. p ur ur e ma m m pl p e s y ru u p 1 1 1 1 1 1 /2 /2 /2 /2 1 - 2 2 2 2 ts ts t ts ts p. p. p. p g g g ro ro o ro un un d d d gi gi gi g ng ng ng ng ng er er er er e 1 1 ts ts ts ts p. p g g ro un u u d d ci nn am o n 1 /4 1 t s p. g ro un d nu tm e g 1 1 /8 / 1 t sp sp p . . gr gr g ou o ou nd nd nd n n c c c lo lo lo lo lo ve v ve ve v v s s 1 1 1 /4 /4 / / 4 /4 1 1 1 1 t t sp p p . va va va a ni ni n ll l ll ll a a ex ex tr tr ac ac t t Pi n n ch ch b b la l k ck p p ep ep pe p r Pi nc h fi ne s al l t 2 cu p s pl an t- ba b se d d mi mi lk lk Gingerbread Latte Yields 2 servings Traditional: Add coff ee, syrup, ginger, cinnamon, nutmeg, cloves, vanilla, pepper and salt to a bowl and whisk well until smooth. Pour evenly into 2 mugs. Warm milk in a small pot over low heat until steamed but not boiling. Use a frother to create foam, if desired. Pour milk evenly (1 cup per mug) over the coff ee mixture, and stir well to combine. Alternative: Blend all ingredients in a blender until frothy, and heat over the stove on low for a few minutes until steaming. Add desired toppings and serve immediately. u

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