Fill a cocktail shaker 2/3 of the way with ice. Add milk, vanilla and the honey. Pour the hot coffee over the honey (to melt it) and shake shake shake!
Pour into your glass and enjoy!
Fill a cocktail shaker 2/3 of the way with ice. Add remaining ingredients and shake shake shake!! So yum!!
Brew coffee using your preferred method. Add simple syrup to hot coffee and stir to combine. Top with frothed milk! So yum!
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!
Cacao hemp milk:
Mix all ingredients together in a blender until we’ll combined and frothy.
Dalgona Coffee:
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!
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!
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!
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! ☕️ 🧊 🍫 🍁
This is such a wonderful winter/holiday season treat!
Caramel Butter Sugar Syrup:
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:
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!
Per cup of mocha:
Add coffee to your mug, filling 2/3 of the way. Add cacao powder, maple syrup, sea salt and vanilla to the coffee and stir to combine (I used my handheld frother, but a spoon will work too). Froth milk and pour over cacao coffee mixture. Top with marshmallows and enjoy!
Happy Holidays!!
