Holiday Lattes with Paleo Shortbread
Growing up, I remember enjoying my fair share of shortbread. Seeing as I have Scottish Ancestry (years ago we found out through extensive genealogy, our distant relative killed MacBeth), I have quite the taste for it. I really wanted to make a paleo version of this. Another one of my favorite things about the holiday season is the bombardment of those delicious seasonal lattes at coffee shops. You know the ones I’m talking about. They start rolling out earlier and earlier in the year beginning with the Pumpkin Spice Latte through Thanksgiving and then the big three come out: Gingerbread, Peppermint and my favorite, Egg Nog. I figured two of these would be perfect complement to this amazing shortbread so I’ve included them as well.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 18
Ingredients
Gingerbread Latte
- 1 cup1 cup1 cup Coconut Milk
- .25 cup.25 cup.25 cup Cold Brew Coffee, coffee concentrate
- .25 tsp.25 tsp.25 tsp Ground Cinnamon
- .125 tsp.125 tsp.125 tsp ground Ginger
- 2 tsp2 tsp2 tsp Molasses
- .5 tsp.5 tsp.5 tsp Pure Vanilla Extract
Egg Nog Latte
- 1 cup1 cup1 cup Vegan Eggnog, use a paleo eggnog
- .25 cup.25 cup.25 cup Cold Brew Coffee, coffee concentrate
Shortbread
- 1.75 cups1.75 cups1.75 cups Almond Flour
- .25 cup.25 cup.25 cup Coconut Flour
- 1 cup1 cup1 cup Unsalted Butter, grass-fed, softened
- .5 cup.5 cup.5 cup Coconut Sugar
- pinch pinch pinch Sea Salt, of celtic
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Holiday Latte
- Add all ingredients of whichever latte you are making to a medium saucepan and whisk to combine evenly.
- Heat over medium low heat, stirring occasionally, until mixture begins to bubble around the edges.
- Remove mixture from stovetop and pour into a coffee mug. If you want that foamy feel, froth your latte using a beverage frother and enjoy with paleo shortbread.
Shortbread
- Preheat oven to 350° F.
- Cream butter in your stand mixer or hand mixer by mixing on medium speed for 3-5 minutes.
- While butter is in mixer, add remaining ingredients to a mixing bowl and whisk to combine evenly.
- Slowly add almond flour mixture to butter and mix until evenly incorporated.
- Pour shortbread batter into an 9x9 baking pan and bake until firm. About 25-30 minutes.
- Remove shortbread from oven and allow to cool to room temperature.
- Once cooled, cut into squares and enjoy.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Beverages Breakfast Cookies Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 171 |
| Fat: | 15 g |
| Carbohydrates: | 8 g |
| Protein: | 6 g |
| Cholesterol: | 27 g |
| Sodium: | 40 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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