COCOA COFFEE GINGER PEANUT BUTTER
Wow! You’ll never think the same way about peanut butter again!
Makes 2 cups
1 c. creamy peanut butter (Jif and Skippy brands are gluten-free)
1/3 c. dark unsweetened cocoa powder
1/2 c. grape jelly (not jam)
2 t. instant coffee
1 t. powdered ginger
4 T. peeled, finely diced fresh ginger
1/4 c. plus 2 T. almond milk (I used a new almond milk called Friendly Farms and liked it, also gluten-free)
Combine all ingredients in a bowl, one at a time, stirring and whipping with a spoon thoroughly after each addition, till a mousse-like consistency is achieved.
Transfer to jar and refrigerate till ready to use.
Notes: The ginger does not permeate through the entire nut butter, but when you get little bits and chew into them the ginger flavor emerges. So nice!
Spread on bread or toast of choice. Or, just eat it out of the jar by the teaspoonful when you get a craving for something delectable!
Friendly Farms almond milk is sold by Aldi’s discount food stores. I like it for it’s fresh flavor, and because it’s not as thick as some of the other brands.