I’m a big fan of the classic gingerbread cookie, but there’s something about having it in drinkable form that makes this even better. This recipe is similar to my superfood vanilla latte, but it really kicks the flavor up a notch. Of course it’s a latte so you’ll need coffee, but if you’re not into the regular caffeinated type, or you’re trying to give your adrenals a rest, then there’s another option.

A non-coffee option

My friend Jessica from Delicious Obsessions created this fantastic “coffee” blend. It’s made from herbs that are not only caffeine free, but good for your whole body. Her happy liver coffee blend is my favorite, and tastes better than any other coffee sub I’ve tried. You can get the recipe for her secret coffee blends and drinks to make with them from her ebook here.

Pack a nutritional punch

Molasses is what really gives this drink the gingerbread flavor. It has a mild sweetness to it’s thick, syrupy goodness, but it’s also packed with nutrition. Molasses is naturally high in vitamin B-6, potassium and manganese. Just 1 tablespoon will deliver 12% of your daily magnesium. It’s sweet enough on its own, that I actually don’t add any additional sweetener to this recipe.

For the flavoring in this I played around with adding powdered herbs or boiling them in the water before brewing the coffee. With the dried herbs the flavor was too subtle, or gritty. And adding fresh to the water beforehand just made things too complicated for my taste.

Flavor for you gingerbread latte

I settled on adding essential oils to the recipe since it’s simple, yet adds a punch of flavor. If you’re thinking that I’m crazy and unsafe for doing this, then you can read my post on safely ingesting essential oils here. There’s enough fat from the cream and coconut oil for the essential oils to disperse in the drink.

Word of warning here, make sure you’re using pure essential oils, nothing that’s been adulterated. Cinnamon essential oil is commonly diluted with cheaper cassia. Some essential oils are no more than synthetic fragrance oils.

Don’t forget some gluten free chocolate dipped almond biscotti to dunk in your gingerbread latte. It tastes pretty good with some grain free coconut jam thumbprint cookies too!

The post Nourishing Gingerbread Latte, Naturally Sweetened appeared first on The Herbal Spoon.

The last thing I remember is sitting on the bench, watching the volleyball tournament continue around me as my heart raced out of control. Then everything went black.

I never really liked exercise in middle school. I would run seemingly endless, breathless laps around the gym before pretending to take my heart rate. I could never seem to find my pulse, so I’d just jot down some made up number close to what the others would record. What I didn’t know at the time, what my gym teacher and my parents didn’t know, was that I had a serious heart condition.

Kicking the habit

Years later, I was suddenly dealing with the blackouts and the extreme breathlessness when I started to become seriously active again. The solution was surprisingly simple though, I was told to give up all caffeine. This meant my favorite dark chocolate and espresso had to go.

For about four years, I continued to ditch the caffeine while I played competitive volleyball. I felt fantastic and had tons of energy. But when high school ended and I hung up my jersey for good, I slipped back into the caffeine habit. 3 years of college and nearly a few hundred hazelnut lattes later, I was dealing with hypothyroid and adrenal fatigue.

Is coffee bad for you?

But what about the rest of the population? Is coffee a benign beverage, or is it a health wrecker?

“Caffeine increases blood sugar levels… When caffeine is combined with other sugars (and so many people sweeten their coffee with sugar, honey, etc.), it can be even more detrimental. Because of this, it can be a contributor to insulin resistance.
Caffeine, which is a stimulant, is often used to boost someone’s energy. When stimulants are used in the body, they can aggravate existing blood sugar issues and create imbalance, even in healthy people. This is because caffeine depletes two of our most important neurotransmitters, serotonin and norepinephrine.” – Delicious Obsessions

Additionally, caffeine dehydrates the body and:

“Causes the body to excrete potassium, calcium, magnesium, zinc, and other minerals, as well as B vitamins (especially thiamine, B1), and vitamin C.” – Delicious Obsessions

There is plenty of debate on either side, but if you’re relying on coffee and caffeine to get you going in the morning, you have blood sugar swings, fatigue or adrenal problems, then you’d probably feel better kicking the coffee can down the road.

A tasty alternative

Surprisingly though, I still didn’t want to completely get rid of my favorite beverage. Until now.

I’ve finally found something that satisfies that coffee craving sweet tooth, without causing my heart to race or give me a caffeine crash a few hours later. My friend Jessica created some amazing herbal coffee blends, that are not only sans caffeine, but actually help boost your body and detox your liver! Talk about versatile.

I can now “indulge” in that peppermint mocha, the iced almond latte and my superfood vanilla latte.

The bad news first

Jessica was selling her handcrafted herbal coffees for awhile before the FDA regulations got too steep. Since our government has decided a food (like herbal coffee) can’t claim to prevent disease or heal the body without being considered an illegal drug, you can no longer buy these coffee blends.

There was even a company willing to buy the recipes and jump through all hoops needed to manufacture these blends. Lucky for you though, Jessica chose an alternative.

Get your hands on this

Instead of turning her perfected formulas over, Jessica decided to publish them in her very own e-book. She gives detailed instructions for how to make 5 of her popular herbal blends, including happy liver herbal coffee, spicy chai, pumpkin spice and creamy cocoa. Let me tell you, these are drool worthy!

You can get all 5 formulas and coffee creation drinks.  Click here to check it out.

I’m really excited to try the Buttered maple cream, S’mores and White chocolate mint lattes! This frozen peppermint mocha will keep you out of the Starbuck’s line and is the perfect, frosty winter drink.

The post Is Coffee Bad for You? – Plus a Frozen Peppermint Mocha Recipe! appeared first on The Herbal Spoon.

I just defrosted my last container of farmer’s market cider this week. I don’t have to hoard my apple cider anymore though now that I can make it. Canning apple cider is easy to do at home and you can make a large amount or a small batch.

What Is Apple Cider?

It may seem like a simple question, but what’s the difference between apple cider and apple juice? Apple juice has the fruit solids filtered out so it’s clear, while the apple cider is raw, unfiltered apple juice. While cider is delicious fresh, it doesn’t last a long time.

Homemade Apple Cider With a Juicer

We used to have our own apple trees, but since we moved I use the ones at my parent’s house. Every September we gather totes full of fresh apples to juice, preserve, and dry into apple chips.

Some of our friends used an apple cider press to make cider and I never thought I could do it myself. You don’t need a large apple press to make cider though. Instead, I use a juicer to make our homemade apple cider. A blender may also work (the pulp would need to be strained out some), but I haven’t tried it.

If you’ve never had fresh apple cider, let me just tell you it’s way better than the stuff in plastic jugs from the big box stores!

Can Apple Cider Be Canned?

Canned apple cider is a great way to preserve the fresh taste all year long. It’s technically not cider anymore since it’s no longer raw, but the flavor is just as good and it’s shelf stable. You don’t need a pressure canner since apples have a high enough acidity to use a water bath canner. I have a large canner, but any pot big enough to submerge the jars will work.

How Long Does Canned Apple Cider Last?

Our batches have lasted several years and taste just as fresh as when they were preserved. Like other home-canned apple products, it’s recommended to enjoy them within 2 years. Jars should also be stored at room temperature.

How Do You Make Apple Cider and Preserve It?

If you have an apple press then use a grinder to mash up the apples before putting them in the pressing basket. For those of us who don’t have a press, a juicer will work. This is the one I have. Apple cider will last several years in the freezer or 1-2 years canned.

Canning Apple Cider or Juice

Making homemade apple juice is the same as cider, but the fruit sediment is filtered out. This makes a clear juice, though it probably won’t be as clear as what’s in the store. That’s ok though because it’s healthier and more flavorful. Leaving the pulp in (i.e. apple cider) is even more delicious.

How to Make Homemade Canned Apple Cider

Ingredients and Supplies

• Apples
• Juicer
• Sharp paring knife
• Apple corer/slicer (optional but super helpful)
• Large pot
• Canner or large stockpot
• Small saucepan
• Canning jars (pints, quarts, or half-gallon jars)
• Canning lids and bands (I prefer regular mouth size)
• Jar grabber
• Filtered water
• Clean towels
• Jar funnel
• Measuring cup
• Clean, wet dishcloth

Canned Apple Cider Directions

1. Place your fresh apple cider into a large pot. Heat until boiling, then reduce to a simmer.
2. Fill a canner or large stockpot halfway with water and begin to bring it to a boil. I just use regular tap water.
3. While the cider is heating, wash and sterilize your canning jars. You can run the jars through the dishwasher to sanitize. You can also wash them in hot soapy water, rinse well and place them in the oven set at 250 (which is what I do).
4. Wash the lids and place them in a small pan with filtered water. Heat to a simmer and then turn down to the lowest heat.
5. Remove the sterilized jars from the oven (if you used the oven) and onto a countertop lined with a clean towel. I do this right next to the stovetop.
6. Put the funnel into a jar and use the measuring cup to pour some piping hot apple cider into the jar. A funnel is optional, but I’ve found it to be a total necessity when canning. But maybe you’re more coordinated than I am with burning hot liquids.
7. Fill the jars, leaving 1/4 inch of headspace. Wipe the rims clean with the washcloth.
8. Using the lid grabber tool or a fork, remove a lid from the saucepan and place it on the jar. Screw the band on tightly, but not super tight. Work quickly here, you don’t want to lose the heat in the lids!
9. Once the jars are filled, use the jar grabber to gently lower them into the gently boiling water in the canner. You don’t want a rolling boil that’s going to knock your jars over, so reduce the heat if necessary. Make sure the water is just covering the tops of the jars. Gently boil with the lid on for the recommended time below.
10. After the time is up remove the jars from the hot water and place them on the towel-lined countertop to cool. Be sure to leave space between the jars and avoid moving them. Let sit until completely cool and sealed. I leave mine overnight.
11. Remove the rings and make sure none of the lids flex when pushed in the center. Store any unsealed jars in the fridge or use them immediately. Be sure to label and date the jars! Believe me, once you’ve added a few different canning recipes to your pantry you won’t remember what’s in that jar a year from now.

Canned Apple Cider Processing Times:

• Pints– 10 minutes
• Quarts– 10 minutes
• Half gallons – 15 minutes

What are your favorite ways to preserve apples? Leave a comment and let me know!

The post How to Make Homemade Canned Apple Cider appeared first on The Herbal Spoon.