Sad fact, I'm not even kidding.
I've been skipping meals way too much, but I sure didn't skip out on any coffee. If you follow me on instagram you're probably wondering if all I do is go out for coffee. The answer is no. Well. Uhm. Kinda. DON'T JUDGE ME. Most times coffee is the highlight of my day and therefore it has to be really good, really foamy and possibly spent in extremely good company (hey friends).
Did you notice I say "I've" a lot. Well here it is one more time. I've been putting coconut oil into my coffee ever since, well, ever since I went vegan. It gives my coffee the luxurious feel of a cappuccino (you have no idea how many tries it took to spell this right) and it creates a lovely and thick foam on top of your latte - I don't know about you, but that's my favourite part about drinking a latte.
Laura posted a recipe for superfood lattes last week and ofc I had to give the recipe a try. I went with the chocolate & goji one because CHOCOLATE. I have to try the matcha & tahini one too. This is a combination of my and her recipe and the coffee I've been drinking on daily basis for the past year or so. It's thick, cream, foamy, sweet, salty & super cinnamony. Does it get any better?
You have to give the plant milk I used in this recipe a try. It was sent to me by Manahrana and it's UH-MA-ZING. And the super cute mint straws are from the shop Popolna Dekoracija.
Pecan & cinnamon latte :2 shots (about 1/2 cup) espresso
3/4 cup rude health light coconut milk (or other plant milk)
1 tablespoon pecans
1 medjool date (or 3 dried dates)
1 1/2 tsp coconut oil
1/8 tsp cinnamon
1/2 tsp vanilla extract
a pinch of salt
Soak the dates and pecans in cold water for at least an hour or speed this up by using boiling water. In a (high speed) blender combine all of the ingredients and blend on high for a minute or two. Strain the mixture in case there are any pecan and date pieces remaining. This step is optional, but I HATE pieces in my lattes.