Ingredients

The following ingredients have 12 Servings
  • 14 large ginger snaps, about 7 oz
  • 3 tbsp cold water
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • pinch of cinnamon
  • 1/4 cup milk

Instruction

  • In a food processor or blender (affiliate link) (I use my Ninja) pulse the cookies until finely ground.
  • Add 3 tbsp cold water and pulse again until blended.
  • Allow to rest 10 minutes.
  • Add sugar, vanilla, and cinnamon to cookie mixture and pulse to blend.
  • Finally, add almond milk and blend until uniform.
  • Store in an airtight container in the refrigerator for up to one week.