Anti-inflammatory Ginger Latte

Serves: 2

1/2-1 oz Peru Ginger Nectar

1 cup coconut milk

1 tsp vanilla extract

1 cinnamon stick

1 oz brewed espresso

Combine coconut milk, vanilla extract, Peru Nectar in a saucepan. Heat over medium heat until warm, about 5 minutes.

Remove the saucepan from heat. Bled until frothy using an immersion blender. 

Pour espresso into a serving mug. Top off with frothy milk mixture and a cinnamon stick.

Enjoy!