Place chocolate chips in a double boiler over low heat. Continue stirring until the chocolate has melted completely.
Combine hot coffee, beet powder, maple syrup, and spices in a mug. Stir well.
Warm 1/2 cup Ripple Barista Style in the microwave for one minute, or in a small saucepan on the stovetop over medium-low heat.
In a large bowl, mix together mashed banana and milk…
Combine all ingredients in a blender and blend until smooth.
Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic, and cook over medium heat until softened, about 6 minutes. Stir in jackfruit and cook another 5 minutes.
Crush 3 mini candy canes and spread out evenly on small plate.
To begin, make a double broiler and melt your chocolate chips.
In a large mixing bowl whisk together the flours, baking powder, baking soda, salt & nutmeg until blended.
In a large mixing bowl whisk together the milk, molasses, maple syrup, vanilla extract, cinnamon, ginger, allspice, cloves, nutmeg, black pepper & salt until well blended.
Fill a cocktail shaker with ice. Pour in Ripple milk, Half and Half, vanilla, and bourbon.
Preheat the oven to 350º F. Lightly oil and flour three 9-inch round cake pans…