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.
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:
1-3 TB Caramel Butter Sugar Syrup (depends on how sweet you want it)
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!
Coffee (I brewed Purity coffee with Organo Gold king coffee)
1 1/2 tsp cacao powder
2-3 tsp maple syrup
Pinch of sea salt
1/4 tsp vanilla
1/2 cup frothed milk
Marshmallows (I made marshmallows this year!!)
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!