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!

Marshmallow Mocha

Per cup of mocha:

  • 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!

Happy Holidays!!

Pumpkin Cinnamon Sugar Latte

Makes 2 lattes:

Add pumpkin syrup to hot coffee and stir to combine (alternatively you can blend pumpkin syrup and coffee in a blender). Pour spiced milk over pumpkin coffee. Yum!!

Cinnamon Sugar Spiced Milk

This spiced milk is perfect for lattes this season! Makes enough milk for 2 lattes:

  • 3/4 cup Milk
  • 1 tsp coconut palm sugar
  • 1 tsp vanilla
  • Heaping 1/4 tsp cinnamon

Froth all ingredients together in a frother (alternatively you can blend all ingredients in a blender) and pour over coffee!

Pumpkin Syrup

This syrup is perfect for coffees, breakfasts and baked goods!

  • 3/4 cups Pumpkin purée
  • 4 TB Maple syrup
  • Large pinch Sea salt
  • 2 tsp Vanilla

Blend all ingredients together into a syrup. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!