Cool and calming chamomile iced latte with vanilla. This is a refreshing summer drink that’s perfect for relaxing into the afternoon.
Calm chamomile with vanilla and ice cold non-dairy milk. One sip Of this chamomile iced latte is soothing, refreshing, and hydrating–all the forces we need more of these days.
You make a double strength brew of chamomile tea, sweeten it to your liking, pour it into a glass full of ice, and then top it off with your favourite milk and a shake of cinnamon. Sip it outside on some grass if you can :)
We’re having another chilled out weekend at home (as part of our chilled out summer at home hehe). We’re doing some home projects that we’ve been putting off and cooking a few things from this beautiful cookbook. Leaving you with this refreshing sip and a few links that I enjoyed or learned something from this week.
-Palm oil is a heated topic in the vegan community. The production of oil using the whole fruit in West Africa is a far cry from the refined product used in processed foods. “Suggesting that West African cuisine reconsider an ingredient that corporations have come to produce and exploit is like arguing a fonio farmer in Senegal should not water her crops because somewhere else in the world water is sold in plastic bottles.”
-I love Alicia Kennedy’s writing on food and related food issues, and have linked to it here before! I signed up for her newsletter last week and would recommend that you do the same.
-I’m learning a lot from the All My Relations podcast about representation of Native peoples in media and what it means to be a Native person in these times. This episode on Food Sovereignty was enlightening.
-Well, this article on avocado oil was a bummer! “According to the study, 82 per cent of commercially available avocado oils had either gone off prior to their best-before dates or had been adulterated with cheaper fats.”
–Black Communities Have Always Used Food as Protest
-“Across the country, restaurateurs and chefs are reinvigorating familiar dishes of Mexican and Mexican American cooking for a new generation while also nudging the cuisine closer to its pre-Columbian heritage, an omnivorous but plant-heavy diet rooted in corn, beans, squash, wild greens, cactus, nuts and chiles.”
-I know that a lot of us have made choices to live differently in the past few weeks, and this post illustrates some of those common goals so beautifully.
Chamomile Iced Latte with Vanilla
- 2 teaspoons loose chamomile tea or 2 tea bags
- ½ cup boiling water
- agave nectar or other sweetener, to taste
- 1½ cups ice
- ¼ teaspoon vanilla extract
- ½ cup unsweetened non-dairy milk
- ground cinnamon for sprinkling on top
- If you tend to have sweetened, vanilla-flavoured non-dairy milk in stock at your house, you can skip the vanilla and sweetening step! :)
- Your glass needs to have a minimum 2 cup-capacity.
- Place a tea strainer in a liquid measuring cup. Measure the chamomile into the strainer and pour the boiling water over top. Let the chamomile steep for 4 minutes. Once the 4 minutes is up, remove the tea strainer and sweeten the chamomile to your liking.
- Fill your serving glass with the ice and pour the chamomile tea over top. Add the vanilla extract and non-dairy milk to the glass and stir to combine. Dust the top of the chamomile iced latte with cinnamon if you like. Enjoy!