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Holiday Drinks

By Holley | In Recipes, Rest Day | on December 18, 2011


Now that we’re in the midst of the holiday season, Starbucks is carrying all of their delicious holiday drinks. My personal favorite was the white chocolate peppermint mocha, hello SUGAR! Curious just how much sugar is in one 16 oz drink? Take a look:



Carbohydrates (grams)

Sugar (grams)

Caffeine (mg)

Peppermint Hot Chocolate 440 68 61 25
Gingerbread Latte 320 40 37 150
Pumpkin Spice Latte 380 51 49 150
Peppermint  Mocha 410 63 54 175

Source: http://www.starbucks.com/menu/catalog/nutrition?drink=all#view_control=nutrition

For those of you who are still interested in indulging in the holiday coffees, but are horrified by the amount of sugar in one serving, check out these alternative recipes that I found posted on Robb Wolf’s blog. I’m guessing they can be made for a lot less than $5 a cup too!

Option 1:  Paleo Pumpkin Spice Latte

1 cup coconut milk
1 ½ T. pureed pumpkin
2 T. organic vanilla extract
2-3 T. raw organic honey (optional)
½ t. ground cinnamon
Pinch of nutmeg
½ cup strong coffee
Pinch of cocoa powder

1. Brew 2 cups of strong coffee
2. In a saucepan over medium heat, heat coconut milk, pureed pumpkin, and honey until milk is steaming
3. Remove from heat, stir in vanilla, cinnamon, and nutmeg
4. Fill bottom half of cup with milk mixture, then fill the remaining space with your coffee
5. Sprinkle with cocoa powder

Option 2: Primal Eggnog

4 beaten egg yolks*
3 cups of coconut milk, almond milk, or whole cream
1 t. maple syrup or sugar
1 t. vanilla extract
Ground nutmeg/cinnamon to taste

1 Mix egg yolks, 2 cups of coconut milk, almond milk, or cream, and sugar. Stir gently but constantly over medium-low heat until the mixture thickens enough to cling to and coat the back of a spoon, about five to ten minutes. Be patient with this process – if you turn the heat up too high or don’t stir, the egg yolks might turn into scrambled eggs :)
2. Remove from heat and set the pot in a larger bowl filled with ice water (careful, so no water overflows into the eggnog!) and stir for 2-3 minutes then add the last cup of milk/cream and the vanilla.
3. Stir in brandy, rum, or whiskey at this point (if you’re feeling a little naughty this year)
4. Let the mixture cool down to room temperature then chill for a while longer in the fridge. The longer you let the eggnog chill, the thicker and more custard-like it will become.

Before serving, generously dust with cinnamon and nutmeg. If you can, buy whole nutmeg and grate it yourself (a microplane zester works great for this).

Option 3:  Instead of adding a shake of cinnamon or nutmeg to a cup of your favorite drink after it is brewed, try sprinkling spices on the grounds in your machine or french press. Options include: ground cinnamon, nutmeg, ginger, pumpkin pie spice, cloves or whatever spice you’re feeling!

Option 4:  For those who include dairy: cold heavy cream whipped with cinnamon or other spices can provide a nice smooth addition. If you order this at a coffee shop, you have to be specific that it is heavy cream that you want to avoid being served half and half or actual whipped cream – you laugh, but it happens.


REST DAY 12.18.11

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