“Hazelnut Ginger Latte”
1/2 cup Hazelnut Milk
1/2 cup brewed Organic coffee
1 tbsp. ground ginger
1 tbsp. vanilla extract
Coconut whipped cream
Sea Salt and Caco Nibbs on top
transfer to the blender with warm milk and all the other ingredients.
Top with coconut whipped cream.
It was an honor to host Administrator Linda McMahon from the Small Business Administration at our roastery yesterday. Linda McMahon sat down for a cup of coffee and spoke with Bob and Carmen about the challenges businesses face in Maine.