Cinnamon Vanilla Coffee

Brew coffee using your preferred method. Add simple syrup to hot coffee and stir to combine. Top with frothed milk! So yum!

Cinnamon Vanilla Simple Syrup

  • 3 TB coconut sugar
  • 3 TB water
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Small pinch of sea salt

Combine sugar and water in a stainless steel pan and cook over low heat until the sugar dissolves. Add the vanilla, cinnamon and salt and swirl to combine. Simmer over low heat for about a minute to thicken slightly. Remove from the heat and enjoy!

Iced Mocha

Fill coffee cup 2/3 of the way with room temperature coffee. Add a few ice cubes and pour Quick Chocolate Almond Milk over coffee. Stir to combine. Enjoy!

Quick Chocolate Almond Milk

  • 3 TB almond butter
  • 3 cups water
  • 1 tsp vanilla
  • A small pinch sea salt
  • 2 TB maple syrup
  • 1 TB cacao powder

Blend almond butter and water in a blender until very well combined. Pour almond milk through a strainer. Rinse the blender out with water and discard the pulp. Pour the almond milk into the blender and add the vanilla, salt, maple syrup and cacao. Blend until combined and enjoy!

Iced Dalgona with Cacao Hemp Milk

Cacao hemp milk:

  • 2 cups water
  • 3 TB hemp seeds
  • Pinch sea salt
  • 1/8 tsp vanilla
  • 1 tsp cacao powder
  • 2-3 tsp coconut sugar or maple syrup

Mix all ingredients together in a blender until we’ll combined and frothy.

Dalgona Coffee:

  • Milk of choice (I used the above listed hemp milk)
  • Ice
  • 1 TB Instant coffee (mine is mixed with reishi)
  • 1/8 tsp vanilla
  • 2 tsp coconut sugar
  • 1 TB hot water

Pour milk of choice over ice.

In a small cup or bowl combine the instant coffee, sugar, vanilla and water using a handheld frother. Combine until the mixtures expands and thickens.

Pour sugar coffee mixture over milk and ice. Best served with a spoon- enjoy!

Mint and Dandelion Tea with Frothed Pecan Milk

Dandelion Tea bag

Water

1-2 mint cube(s)

1 tsp honey

Pecan milk

Make enough dandelion tea (I used traditional medicinals brand) to fill your mug 2/3 of the way. Pour hot water over tea bag and mint cube(s). Let sit for 5 minutes. Remove tea bag and add a teaspoon of honey.

Froth pecan milk and pour over tea! Enjoy!

Mint Cubes

Package of mint

1 1/2 cups water

Combine the ingredients in a blender. Pour through a fine mesh strainer (or cheesecloth) into a liquid measuring cup and then pour into silicone ice cube molds.

Freeze overnight.

Enjoy! These make a great instant tea (just add hot water) or are a great addition to any tea!

Protein Slushy Mocha

1 1/2 cups of Coffee, room temperature. I used Purity coffee with Four Sigmatic chaga mushroom

1 scoop of your favorite chocolate protein powder (I’m using organifi, this time)

Optional 1 scoop of Organifi harmony

1/2 tsp of Vanilla

1 1/2 cups of Ice

Blend all ingredients in a high powered blender until it reaches a slushy consistency.

Enjoy!

Slushy Mocha

  • 1 1/4 cup coffee, at room temperature (I used Purity coffee and Organo Gold king coffee l)
  • 3/4 cup milk
  • 2 tsp cacao powder
  • Pinch of sea salt
  • 1 TB maple syrup
  • 1/8 tsp vanilla
  • 2 cups ice

Blend coffee, milk, cacao, maple syrup, salt and vanilla together in a blender for a few seconds. Add ice and blend on high just until you get a thick slushy consistency.

Pour and enjoy! ☕️ 🧊 🍫 🍁

Caramel Butter Sugar Latte

This is such a wonderful winter/holiday season treat!

Caramel Butter Sugar Syrup:

  • 1/4 cup Coconut sugar
  • 1/4 cup water
  • 1 TB butter
  • 1/16 tsp Almond extract
  • 1/4 tsp Vanilla extract

Bring sugar and water to a simmer over medium low heat. Simmer for 2 minutes, swirling the pan periodically. Add butter, continue to simmer and swirl the pan for 3 minutes. Remove the pan from the heat and stir in almond and vanilla extract. Pour into a little heat proof dish and use immediately or allow to come to room temperature and refrigerate until ready to use.

Caramel Butter Sugar Latte:

  • Coffee
  • 1-3 TB Caramel Butter Sugar Syrup (depends on how sweet you want it)
  • Frothed milk

Make coffee as you normally would (I used a French press to brew Purity Cofffee with Organo King Coffee). Once coffee is ready, fill your mug about 2/3 of the way with hot coffee and add the sugar syrup. Stir to combine. Top with frothed milk. Enjoy!