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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!
