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Pumpkin Pie Latte

Pumpkin Pie Latte
Image: Pinterest
Ingredients
  • 2 cups milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup hot brewed Easy Espresso
  • Whipped cream, pumpkin pie spice and ground nutmeg, optional

Directions
  • In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
  • Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired.

recipe source

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Posted by on MonAmerica/Los_Angeles2019-01-07T10:31:01+00:00America/Los_Angeles01bAmerica/Los_AngelesMon, 07 Jan 2019 10:31:01 +0000 31, in #Coffee Drinks

 

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Make and Shake a Vanilla Almond MAtcha Chocolate Lava

Make and Shake a Vanilla Almond MAtcha Chocolate Lava

Half Baked Harvest Get the
Vanilla Almond Matcha and Chocolate Lava “Shake” recipe

prep time: 10 minutes
cook time: 5 minutes
total time: 15 minutes
servings: 2 shakes
calories: 648 kcal

INGREDIENTS

CHOCOLATE LAVA

  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons honey use maple syrup for vegans
  • 1/3 cup canned coconut milk
  • 1/4 teaspoon salt
  • 1 1/2 ounces dark chocolate make sure it is vegan if needed
  • 1 teaspoon vanilla extract

SHAKE

  • 1 can full-fat coconut milk refrigerated overnight
  • 1/2-3/4 cup cold almond milk or coconut water*
  • 1-2 tablespoons matcha green tea powder (depending on your taste I used 1 tablespoon)
  • 1 tablespoon pure vanilla extract add a teaspoon of vanilla beans if you have them
  • 2 soft medjool dates pitted
  • 1/2 small ripe avocado peeled + pitted
  • 1 very ripe banana frozen if possible, or 1/2 large banana
  • 1 small handful baby spinach
  • 2 tablespoons almond butter
  • pinch of salt
  • cocoa nibs for topping (optional)
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INSTRUCTIONS
CHOCOLATE LAVA

  • Stir together cocoa powder, honey, coconut milk and salt in small sauce pan and cook over medium heat, stirring, until chocolate is melted.
  • Cook mixture at a low boil, stirring occasionally for 5 minutes.
  • Remove pan from heat, add remaining chocolate and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container.
  • Reheat over low heat, stirring or in the microwave on intervals.

SHAKE

  • Take the can of coconut milk out of the fridge.
  • Open the can and scoop the coconut cream from the top.
  • Measure out about a 1/2 cup of cream and save and leftover cream for another use.
  • Also save the coconut water left in the can for the shake or use it for another smoothie!).
    Add the coconut cream, 1/2 cup almond milk (or the reserved coconut water), matcha (start with 1 tablespoon and work your way up), vanilla, dates, avocado, banana, spinach, almond butter and a pinch of salt to a high powered blender.
  • Blend until completely smooth and creamy, about 1-2 minutes.
  • Add the remaining 1/4 cup of almond milk if needed to thin.
    To serve, drizzle the warm chocolate into 2 glasses.
  • Add the matcha shake and top with cocoa nibs if desired.

RECIPE NOTES

  • *You can either use almond milk or the coconut water left in the can of coconut milk. **Matcha can be purchased at health food stores (I believe Whole Foods carries it)

source

 
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Posted by on MonAmerica/Los_Angeles2018-12-17T10:46:18+00:00America/Los_Angeles12bAmerica/Los_AngelesMon, 17 Dec 2018 10:46:18 +0000 31, in #Coffee Drinks, breakfast, brunch, Chocolate, Cocktails, coffees, drinks, Facetiousness

 

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