Gingerbread Latte Smoothie

Brewing Instructions

1. Extract Espresso: Grind 18g of beans to fine consistency. Dose, distribute, and tamp evenly. Extract a double shot (36ml) in 25-30 seconds.
2. Cool Espresso: Pour hot espresso over ice cubes in a small bowl to rapidly cool. Remove ice once cooled.
3. Prepare Spice Mix: Combine ginger, cinnamon, and nutmeg in a small bowl.
4. Blend Smoothie: Add cooled espresso, frozen banana, milk, ice cream, molasses, spice mix, and vanilla to blender.
5. Blend: Process on high speed for 45-60 seconds until completely smooth and creamy.
6. Serve: Pour into chilled glass, top with whipped cream, dust with cinnamon, and garnish with cinnamon stick.

Pro Tips

• Temperature Control: Cool espresso quickly to prevent melting ice cream during blending
• Banana Prep: Use very ripe bananas before freezing for maximum sweetness
• Spice Balance: Adjust ginger for heat preference - start with less and add more
• Texture: For thicker consistency, add more ice cream; for thinner, add cold milk
• Make Ahead: Pre-portion frozen bananas and spice mix for quick preparation