VANILLA ROOIBOS LATTE WITH WARM SPICES
Delighted weekend! I have actually got a warm, gently spiced, caffeine-free mug of comfort to set the tone. We kinda went wild with some small home repair work, painting, sets up, and a top-to-bottom tidy last weekend, so we’re relaxing for this one. We’re hopping over to the U.S.A. for an afternoon to get a couple of things. Sunday is gon na be invested snacking and seeing a particular sporting occasion. I’m intending on making some impressive vegan pizza with lots of olives, hot peppers, and pine nut parmesan, hummus and veggies, and perhaps a few of that buffalo-sauced cauliflower that everybody keeps raving. Go group!;-RRB- xo
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VANILLA ROOIBOS TEA LATTE W/ WARM SPICES DISH
Print the dish here!
Notes: Rooibos is my preferred range of tea. It’s naturally sweet, caffeine-free, and obviously it aids with iron absorption too, which can never ever harm for the plant-inclined. Since of the natural sweet taste and a minor nutty edge, it makes an ideal latte. I do this up with coconut milk, warm spices and additional vanilla (in addition to the vanilla imbued rooibos that I begin with). It’s so relaxing and soothing to drink.
1 vanilla rooibos tea bag
6 oz boiling water
6 oz unsweetened plant-based milk
1 pitted Medjool date
1 teaspoon coconut butter/oil
1/2 teaspoon ground cinnamon + additional for cleaning
1/4 teaspoon vanilla extract
newly grated nutmeg, to taste
In your serving mug, brew the rooibos tea in the boiling water for a minimum of 3 minutes.
In a little pan over medium, bring the plant milk, date, coconut butter, cinnamon, and vanilla extract to a light boil. Thoroughly move the milk mix to your mixer and blitz on high for 20 seconds or two.
Put the frothy warm milk mix over the tea. Spray a little cinnamon and nutmeg over the top. You can leave the teabag in or take it out. Rooibos just improves with longer steeping time.
Program 32 remarks.