As soon as the first crisp breeze hits my face, I instantly start craving buffalo plaid blankets, big cozy sweatshirts, and warm spiced fall drinks. Luckily, in Michigan, the weather likes to be as unpredictable as my three year old child in a fancy restaurant. When I dropped my son off at his first day of 2nd grade, Mother Nature decided to grant me the gift of a cool day up against the 90˚F day we had the day before.
While perusing Pinterest, I came across a pin for Salted Maple Coconut Chai Latte from the blog Yes to Yolks. Not only was this an adorable, well thought out blog that I’m now going to be returning to again and again, but this was the ticket to get me through a rough day of teething from my 5 month old. I decided to document my not so glamorous day, and take you on the journey of a new recipe to lift my spirits.
Salted Maple Coconut Chai Latte
Difficulty: Easy2
servings10
minutesIngredients
2 Tablespoons Chai tea (Or two bags)
2 Cups hot water
2 Tablespoons heavy cream or coconut cream
2 Tablespoon of milk of choice
2 Tablespoons of Maple Syrup or sugar alternative of choice
2 Tablespoons of Coconut Oil
1/4 tsp of pink Himalayan sea salt (or salt of choice)
Pumpkin Pie Spice for decoration (cinnamon will work too)
Directions
- Steep tea in the two cups of hot water for 3-5 minutes.
- Add tea, cream, milk, maple syrup/sweetener, coconut oil, salt, and a dash of pumpkin pie spice to your blender.
- Blend for 20 seconds or until frothy.
- Serve immediately into two cozy mugs and garnish with pumpkin pie spice
- CONSUME!
Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
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