Santa Sleigh Latte

Simple, sweet and satisfying, this latte has it all. It only takes a few ingredients to make a Starbucks quality beverage at home. Plus its easier on your wallet. This recipe can easily be doubled or tripled if you’re serving a crowd. Any leftovers can be stored in the fridge in an airtight container and reheated for later. Leftovers also taste great served cold over ice. Using instant coffee granules over the non caffeinated dandy blend? Not a problem, just make sure you adjust the amount of granules to taste as needed as some coffees can be more robust in flavor than others. Sweeteners in this recipe can also be adjusted, adding more or less if needed. Everyone’s sweet tooth is different. The coconut whip portion of this recipe is not necessary of course, but it sure does add a nice touch.

Ingredients:

Latte

2 cups unsweetened plant milk of choice (plain or vanilla flavor works best)

1 tbsp dandy blend or instant coffee of choice

2 tsp molasses

1 tbsp maple syrup or 2 soaked pitted dates

½ tsp ground ginger

¼ tsp cinnamon

1/8 tsp nutmeg, fresh tastes the best

1/8 tsp salt

Pinch of black pepper

Coconut Whip (optional)

1-14-ounce cans of full fat coconut milk (refrigerated overnight)

½ tsp vanilla extract or vanilla powder

1/2 tbsp maple syrup or a few drops of stevia

Procedure:

Latte:

In a small pot or shallow pan, heat the plant milk over medium heat. Heat just until the milk begins to steam and gently bubble. DO NOT BOIL!

Add all latte ingredients to a blender and blend until smooth, frothy and warm. This may take a minute or 2 depending what type of blender you’re using.

While the latte is blending make the coconut whip. Open the can of coconut milk and only scoop out the solidified fat at the top of the can. Save the milk at the bottom of the can for other use. This leftover coconut milk is great for baking or smoothies, it also freezes very well. Add the solidified coconut fat to a small bowl. Use a whisk or electric beaters to whip the chilled coconut cream until fluffy. Add vanilla and sweetener and mix until incorporated. If your whip isn’t stiff enough, place in the fridge for 15 minutes, or the freezer for 5 minutes. Serve immediately.