SUPERFOOD LATTES PART 2!

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Another round of drink recipes! I know, I know. But is there anything better than sipping on something warm, frothy, creamy, and delicious (and healthy yaaaaay) while you’re all bundled up over the holidays? I’d (obviously) have to say no. After this post had been around for a while, I had a request to come up with some more superfood latte concoctions (thanks for the nudge, Sophie!). When I started trying a few, all I could think of was peppermint, ginger, and hot chocolate-ish versions, so I knew I had to share these pre-Christmas.

I’m going to have to take some of my own advice and cozy up with a couple of these before we flip it over to 2016. I think I let some of the holiday madness get the best of me this year. Somewhere between the sugar crashes, the lists, the pressure cooker situation that gift-giving can be, and all traces of the daily routine flying out the window (taking sleep with it weee). Next time I get a cue from the universe to the tune of “Sshhhh go to bed and have some tea,” I’m gonna take it to heart.

Anyway, I’ll leave you with three snuggly mugfuls to keep you bright and glowing through the next little bit. The first one is a rich hot chocolate essentially, all scented with earl grey and sweetened with lucuma. If you take the earl grey out of the picture, you have my go-to hot chocolate method right now. Next up is a ginger, maple, and molasses concoction that tastes like cookies. Last of all there’s matcha green tea powder frothed up with mint and vanilla–it has a sneaky sprinkle of spirulina too, but you’d never know. One important thing to note: my superfood latte “method” relies on blending hot plant-based milk with a small scoop of coconut oil (among other add-ins) to get that creamy, latte-like texture. Definitely don’t leave the oil out! You could also use coconut butter/manna in place of the oil if you have it.

Sending out all of my Christmas sweater-y hugs, wishing you happy and restful days, and hoping I’ll see ya here next week ;)

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Superfood Lattes Recipes
Print all recipes here!
Serves: All recipes serve 1

1. earl grey, lucuma + dark chocolate latte
Notes: This is a rich cupful of one of my favourite dessert combinations. Lucuma powder has a creamy sweetness that really emphasizes the bergamot in the tea. You can use any sweetener you like though.

1 cup/8oz plant milk (I like unsweetened coconut or almond milk for this)
1 earl grey tea bag
1/2 teaspoon coconut oil
1 teaspoon lucuma powder (or other sweetener you like)
1 teaspoon unsweetened cocoa powder
1 square dark, dairy-free chocolate
teeny pinch of sea salt
1/8 teaspoon vanilla extract

In a small saucepan over medium-high heat, bring the plant milk and tea bag to a boil. Once boiling, remove the tea bag. Lower the heat to a simmer and add the coconut oil, lucuma, cocoa powder, chocolate, sea salt, and vanilla to the pot. Whisk the warm milk mixture constantly  until the chocolate is totally melted. Serve right away OR blend the mixture in a blender until frothy. Serve hot with coconut whip and chocolate shavings if you like.

2. ginger maple molasses latte
Notes: This tastes exactly like a chewy ginger molasses cookie, and I won’t qualify it any further than that ;)

1 cup/8oz plant milk (I like unsweetened oat or almond milk for this)
1/2 teaspoon coconut oil
1 teaspoon black strap molasses
1 teaspoon pure maple syrup
1/2 teaspoon mesquite powder (optional)
1/4-1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
teeny pinch of sea salt
1/4 teaspoon vanilla extract

In a small saucepan over medium-high heat, bring the plant milk, coconut oil, molasses, maple syrup, mesquite powder (if using) ground ginger, cinnamon, and sea salt to a boil. Carefully transfer the warm milk mixture to a blender and add the vanilla extract. Carefully blend the latte mixture on high for about 20 seconds. Serve hot with a drizzle of molasses and a sprinkle of cinnamon if you like.

3. matcha mint + vanilla latte
Notes: I use the tiniest sprinkle of spirulina in this latte to make it extra super, but to also really bump up the green. You can’t taste it at all, swears!

1 cup/8oz plant milk (I like carton/boxed coconut milk for this)
1/2 teaspoon coconut oil
2-3 drops peppermint essential oil
1 teaspoon matcha powder
1/4 teaspoon vanilla extract
1/8 teaspoon spirulina/chlorella (optional)
stevia or maple syrup, to taste
teeny pinch of sea salt

In a small saucepan over medium-high heat, bring the plant milk and coconut oil to a boil. Carefully transfer the warm milk mixture to a blender. Add the peppermint essential oil, matcha powder, vanilla, spirulina (if using), stevia/maple syrup, and salt to the blender as well. Carefully blend the latte mixture on high for about 20 seconds. Serve hot with coconut whip and crushed candy canes if you’re feeling extra festive.