There’s something brewing in the East Village. It can wake you in the morning, get you through a late night…and it goes with raw pizza. It’s vegan coffee, and it’s new to raw gourmet café Gingersnap’s Organic. We caught up with Gingersnap’s owner Jamie Graber to get the buzz:
Q: Isn’t all coffee vegan?
A: Yes, and we only use direct trade and organic coffee from Crop to Cup. The difference is we also use fresh-made raw organic almond milk.
Q: OK, some of us are kind of used to milk with coffee. Does almond milk taste as rich?
A: It tastes even better! It’s not the boxed stuff you find in stores. We make it daily from unpasteurized Sicilian almonds.
Q: We love cappuccino. Which milk alternatives make good foam?
A: We were concerned about that too, but our raw almond milk foams well!
Q: Do you use non-traditional sweeteners? Which do you prefer for vegan coffee?
A: We make our own simple syrup out of coconut palm sugar.
Q: If we’re not in the mood for coffee, what else can you offer?
A: We have an assortment of herbal teas with healing properties to rejuvenate, uplift, unwind, purify and be well, as well as chai, maté, oolong and hot cocoa.
Q: We sometimes like a treat with our java. Which Gingersnap’s dessert would you recommend?
A: My favorites at the moment are the donut holes and ganache. Both raw, naturally sweetened, and delicious!
130 E. 7th St. (between 1st Ave. & Avenue A)