18 recipes found
1. Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla. If using, add the tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.
2. In a shaker glass filled with ice, combine the espresso, 2-4 tablespoons syrup, and a couple dashes of cinnamon. Shake vigorously for 1 minute. Strain into a tall glass with ice. Pour over the milk. Stir to combine. Enjoy!
In a glass jar, mix the matcha green tea powder with a little bit of water – just enough to form a paste. Stir it up until there are no clumps.
Add the milk and agave. Cover with a tight-fitting lid and shake vigorously until incorporated. Let sit for a minute so any remaining clumps settle to the bottom. Carefully pour into a glass with ice and enjoy!
1. To make the peach lemonade. Combine all ingredients in a blender with 1/2 cup iced water and blend until mixed.
2. To make the matcha. In a bowl, whisk together the matcha and hot water until a paste forms. Add 1/2 cup cold water and the honey (if using), whisk until frothy.
3. Pour the peach lemonade over ice, then pour over the matcha and swirl in the milk. Stir to combine.
1. To make the strawberry milk. Combine all ingredients in a blender and blend until creamy.
2. To make the matcha. In a bowl, whisk together the matcha and hot water until a paste forms. Add 1/2 cup cold water and the honey, if using, whisk until frothy.
3. Pour the strawberry milk over ice, then pour over the matcha. Stir to combine.
1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper.
2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside.
3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.
4. To make the Latte. Combine the milk, pumpkin butter, pumpkin spice (use to you taste), and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.
5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans.
1. Using an electric mixer, whip the cream and 1-2 tablespoons pecan syrup until soft peaks form.
1. Combine the milk, pumpkin, oats, maple, pumpkin pie spice, vanilla, and salt in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.
2. Divide the milk mixture between 2 mugs and pour the coffee over each. Top with whipped cream and granola. Sip and use a spoon to best consume this!
1. Combine the milk, pumpkin butter, and vanilla in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.
2. Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of cinnamon…or cinnamon sugar.
1. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and whip once more until combined and fluffy.
1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined.
3. Place the sugar in a small bowl.
3. For drop cookies: Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan.
4. For cutouts: Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies into desired shapes. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 8-10 minutes, until just set.
5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, a pinch of cinnamon, and salt. Immediately spread the icing over the cookies, it will set quickly. Store in an airtight container for up to 5 days.
1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
2. Combine the milk, maple syrup, molasses, ginger, cinnamon, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from the heat.
3. Divide the espresso between 2 mugs. Pour over the gingerbread milk. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!
1. Bring a small pot of water to a boil. Add the cashews and let sit 15 minutes or up to 2 hours. Drain.
2. In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.
In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.
3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee. Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee.
Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
4. Dip each popsicle in chocolate. Store in the freezer.
Blend the cashews and the water in a high-powered blender until very smooth (at least 1-2 minutes).
Blend in the turmeric, cinnamon, ginger, honey, and salt. Taste and adjust.
Serve warm or cold! Voila! So luscious, creamy, and delicious.
1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
2. Combine the milk, caramel, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or a fork, whisk until frothy. Remove from the heat.
3. Divide the espresso between 2 mugs. Pour over the caramel milk. Top with whipped cream and a sprinkle of caramel brûlée Drink up!
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 350° F. Line 15 cupcake molds with paper liners. Bring the milk to a gentle boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.
3. In a large mixing bowl, beat together the coconut oil, brown sugar, vanilla, bourbon, and eggs until combined. Add the flour, cocoa powder, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix (or more to your taste). Stream in the chai milk, beating until just combined.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. During the same time, line a baking sheet with parchment. Toss the pecans with 1 tablespoon bourbon, 1 tablespoon brown sugar, 1 -2 teaspoons chai spice, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, chop.
6. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
7. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.
9. Frost each cupcake and sprinkle with pecans.
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter and frosting.
2. To make the cupcakes. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.
3. Bring the milk to a boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.
4. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and sour cream, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix. Stream in the chai milk, beating until just combined.
5. Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
6. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, powdered sugar, and 1-2 teaspoons chai spice to the bowl. Beat together until well combined, adding more sugar as needed.
7. Frost each cupcake and sprinkle with Caramel Brûlée (recipe in notes). Add cinnamon sticks, if desired.
1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
Pour the oatmillk, honey, and salt into a glass jar. Microwave for about a minute, until very hot.
Put a cap on the jar and wrap with a towel (the metal lid will get hot). Shake until foamy and delicious.
Pour your milky mixture into a mug. Add coffee. Sprinkle with cinnamon. Your cozy morning awaits.
1. Bring the water to a boil over high heat. Add the tea bags, cover and steep for 10 minutes.
2. In a high powder blender, combine the cinnamon, ginger, vanilla, honey, hemp seeds, cashews, and steeped tea. Blend on medium for 2 minutes, then blend on high for about 1 minute or until the drink is smooth and frothy. Pour into a mug. If desired, top with a sprinkle of cinnamon and hemp seeds. Enjoy!
For the blueberry syrup: A few hours ahead of time, place the blueberries in a large jar, and cover with the sugar and the water. Place the jar in the fridge and let it rest for 4-6 hours or overnight to let the sugar draw some of the juices out of the blueberries. When it’s done resting, give it a good stir and add a bit more water if you want it less sweet. (For a faster option, you can muddle the blueberries after they thaw to speed up this process, or just melt them down in the microwave and use the purple blueberry juices that run off the thawed blueberries.) We’re just looking for some rich purple blueberry “syrup” here – nothing too fancy!
For the matcha: Heat the water in a small jar with a lid. Add the matcha powder, cover, and shake until smooth.
Add the milk: Fill a large glass with ice. Pour the matcha over the ice, and then add the oat milk. If you want to preserve distinct color layers for Instagramability, pour the oat milk over the back of a spoon.
Finish with blueberry syrup: Finally, pour a tablespoon or two of the blueberry syrup into the glass and watch it sink to the bottom (more or less to taste, but I find this is a good amount to get the blueberry flavor in there without making it too sweet). Those green and purple layers are so pretty! Stir it up just before serving to get the blueberry flavor in each sip!