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cinnamon

Luscious Pumpkin Spice Chai Tea Almond Milk Latte

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'Tis the season of PUMPKIN EVERYTHING.

Baked goods, soup, crackers and of course pumpkin spice lattes!

I am not a huge fan of PSLs from coffeeshops (like Starbucks), which are stuffed to the brim with sugar and questionable ingredients... not to mention dairy. This is a homemade alternative and tea can be substituted with a shot of espresso if you prefer coffee. 

This packs more than half your daily calcium, 15g of protein and no added sugary syrups!

If you prefer another non-dairy milk, you may substitute. I use the Protein Nut Milk because of the extra protein and the creaminess of the almond and cashew blend. Also, my tea of choice is the Trader Joe's Spiced Chai. 

 

Please add the spices to your own taste and pumpkin pie spice would work wonderfully! Simply add about a teaspoon.

Happy Fall!! 

INGREDIENTS:

  • 1 1/2 cups Silk Protein Nut Milk (can substitute another non-dairy milk)
  • 3 tbsp pumpkin puree
  • 2 chai tea bags
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg

 

DIRECTIONS:

  1. Pour milk into saucepan, add pumpkin and spices. 
  2. Whisk over medium-high heat until piping hot and bubbles forming rapidly.
  3. Add tea bags and remove from heat. 
  4. Allow tea to steep for 5-7 minutes.
  5. Remove tea bags and whisk to froth, then pour into mug. For extra chai flavor, add the tea bags back into mug while you sip

Dairy-Free Chocolate Cinnamon Latte

 

Currently, I am 18 days into my Whole 30 journey!

For those of you unfamiliar with this program it involves a complete focus on whole foods and avoiding: dairy, legumes, sugar and sugar substitutes, grains of all forms, alcohol and additives. For the month of June I have chosen to try this elimination diet and test myself like I never have before. 

 

What do I think? So far, it has been much easier than I had anticipated. My sweet cravings have lessened and are satisfied with fruit and the occasional Larabar. The sight of my trigger foods are still difficult to overcome, but I have made a commitment to myself and will not give in!

 

This recipe was created due to my love of caffeine, and while I tend to drink my dark roasts black... I also love to treat myself with lattes from the amazing local cafes nearby! Unlike Starbucks, they aren't sickeningly sweet and artifical tasting. The following recipe is my attempt at being a healthy dairy-free barista.

 

This latte is deliciously subtle in flavor and fulfills the desire to head to the cafe!

 

 
 

INGREDIENTS:

  • 1 cup coffee, dark roast or preferred
  • 3 oz coconut milk, canned
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp unsweetened cocoa powder

DIRECTIONS:

  1. Pour hot coffee into blender followed by milk, vanilla, cinnamon and cocoa.
  2. Blend thoroughly about 30 seconds.
  3. Allow to settle and the layer of froth will rise to the top. Pour into mug and sip!