My man came home with a pretty pot of spring flowers and some vegan and gluten-free cupcakes the other night. I was obviously so happy in a warm-fuzzy way over the treats and his general thoughtfulness, but he started telling me about a latte that he picked up at the bakery and my ears perked up real quick. It was a lemon meringue sort of number with a tea base. It sounded incredible and I wanted one all for myself immediately.
So I tinkered around with the idea and came up with this. It’s so soothing and creamy! It’s become my evening elixir of choice lately. I keep a bunch of essential oils around for mixing with some Dr. Bronner’s soap or for diffusing/humidifying. I knew that lemon juice or zest wouldn’t be effective in a drink that had a milky base because curdling of any sort is gross. This is where lemon essential oil comes in. All of the pure lemon flavour and none of the weird textural changes. I hope some of you get the chance to relax with a nice cup of this over the (looong!) weekend. To the links! <3
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LEMON AND LAVENDER TEA LATTE RECIPE
Print the recipe here!
Notes: I use rooibos for the base tea in mine because I like to sip this in the evening. I imagine black tea (like a nice, perfume-y Ceylon) or some yerba mate would be excellent if you need more of an energy boost. I haven’t tried this using fresh lemon juice or zest, but I can’t imagine it working as effectively as the essential oil because of issues with curdling. Other uses for lemon essential oil are listed at the end of this article.
***Also, I’ve received some questions about the ingestion of essential oil. I’m not an expert on anything, but I will offer this: it seems like a lot of the danger associated with ingesting lemon essential oil is its tendency to “sit on top” of any liquid it’s consumed with (like a drop in a glass of water or something). If you’re going to consume an essential oil like this, it seems like small quantity, dilution + even dispersal within the mixture with some kind of fat and other liquid is necessary. I do both of those things with this recipe, but in light of the articles I’ve recently read about this issue, I would probably classify this drink as a very occasional treat. Of course, I won’t coerce anyone into drinking anything. If you don’t feel comfortable with this kind of ingredient, I totally understand and welcome all constructive comments.
2 teaspoons base, loose leaf tea (rooibos, black tea, yerba mate etc)
1/2 teaspoon dried lavender buds
3/4 cup boiling water
1 cup unsweetened plant-based milk (I like this one)
1/2 teaspoon coconut oil
1 teaspoon agave nectar/maple syrup/honey or other liquid sweetener
1/4 teaspoon vanilla extract
1-2 drops lemon essential oil
Combine the base tea and lavender in a tea filter. Place the filter in a measuring cup and pour the boiling water over it. Submerge the tea and steep for at least 4 minutes. Strain.
In a small saucepan over medium heat, bring the plant milk and coconut oil to a boil.
Carefully transfer the strained tea and hot milk to an upright blender. Add the liquid sweetener, vanilla, and lemon essential oil to the blender as well. Slowly blend the mixture, gradually bringing the speed up to medium high until mixture is creamy and frothy.
Pour the latte into a mug and drizzle with extra sweetener if you like. Serve hot.