I stopped going to Starbucks a while back as part of my resolution to not put garbage into my body, save money, and become more sustainable. And frankly, I don’t miss the paper cup, waiting in line, or worrying whether the barista got my order right. I prepare these homemade lattes in advance so they are ready in flash when I need a pick-me-up – I literally just have to pour it over ice. There are so many variations, I choose a few of my favorites to share. Each different, but all very delicious!
Each recipe makes four 8 oz. servings
Chai and Chia Tea Latte
2 bags organic Chai tea, such as Tazo
2 tbsp raw honey
2 c organic soymilk
1 tsp vanilla extract
1 tbsp chia seeds
Place tea bags in a mug and pour 1 c hot water over. Let steep 5 minutes. Stir in honey. Pour into a pitcher filled with ice. Pour another 1 c hot water over tea bags again and let steep another 5 minutes. Pour into pitcher. Stir in soymilk, vanilla, and chia seeds. Refrigerate and serve over ice.
Cinnamon Vanilla Latte
½ c soaked cashews
4 large dates, pitted and soaked
3 c filtered water
2 tsp vanilla extract
½ tsp cinnamon
Pinch sea salt
¼ c ground espresso
Brew espresso with 1 c water. Chill. In a high-speed blender combine cashews, dates, water, vanilla, cinnamon and sea salt. Blend on high speed for 1 minute or until completely smooth. Mix cashew milk with espresso, chill, and serve over ice.
4 c very strong cold coffee
½ batch chocolate sauce
Optional: ½ c almond or soy milk
Combine everything in a high-speed blender for 30 seconds. Serve chilled over ice.