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beverage

Cinnamon-Hazelnut Latte

TIME: 15 MINUTES (not including making the hazelnut butter or milk), SERVES: 1 MUG

If you’ve followed our two other recipes for Roasted Nut Milk and Roasted Nut Butter, this is the creamiest, most comforting way to join the two, and keeps you going for hours with the added fat and protein. This drink makes me want to jump out of bed in the morning and turn on the blender.

If you don’t want to go to the trouble of making your own nut milks or butters, you can, of course, purchase them. I love the flavor of hazelnuts, but it can be difficult to find hazelnut butter/milk at the store—try a cinnamon-almond latte instead!

INGREDIENTS

1 cup brewed coffee or Americano
1 cup hazelnut milk, or alternative “milk” of choice
1 tbls. Ginger-Cinnamon Hazelnut Butter, or nut butter of choice
Dash of Ceylon cinnamon
1 scoop unflavored collagen peptide proteins (opt.)
1 tbls. coconut oil, MCT oil, or ghee (opt.)
1 - 2 tsp. sweetener of choice (opt.)

METHOD

  1. Brew coffee or espresso.

  2. Heat your preferred nut/seed “milk” in a small saucepan.

  3. Add the coffee, “milk”, and remaining ingredients in a blender.

  4. Blend on high for 20+ seconds until very smooth and frothy. It should appear lighter in color.

  5. Pour into your favorite mug and sprinkle with cinnamon for a fancy touch.

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Roasted Nut or Seed Milk

TIME: 20 - 30 MINUTES (not including soaking time); SERVES: 3 1/2 CUPS
Adapted from Julia Turshen’s, ‘Small Victories‘

Even if you don’t have a lactose allergy, this “milk” is delicious in both hot or iced drinks. You can use any nut or seed you prefer, but like Julia Turshen, I’m a big fan of hazelnuts. Feel free to add different flavorings as well: a bit of cinnamon, a splash of vanilla, and some of your favorite sweetener makes a yummy Horchata-esque beverage, or a delicious base for chai and coffee drinks. Roasted and pressed nut milks are traditional in many cultures; I encourage you to experiment with nuts/seeds that can be grown locally & organically in your region.

*Rather than purchasing roasted nuts, look for raw nuts that have been kept in cool temperatures—a rancid, roasted nut is one of the worst kitchen surprises.

INGREDIENTS

1 cup raw nuts or seeds of choice (hazelnut, almond, pumpkin, etc.)

METHOD

  1. Preheat oven to 350°F.

  2. Spread the nuts/seeds on a baking sheet and roast until browned—but not burnt—and fragrant, about 12 minutes (8 minutes for seeds). If you hear them popping, give them a quick stir.

  3. Transfer toasted nuts/seeds to a quart jar and add enough water to cover by at least 1” (the nuts will soak up the liquid). Refrigerate for 2 hours or overnight.

  4. Drain the nuts/seeds and discard the liquid. Place in a blender with 4 cups fresh, cold water and process on high until smooth, about 30 seconds.

  5. Drain the nuts/seeds in a “nut milk bag” or cheese bag over a bowl. (Pro-tip: tie and let hang from your kitchen faucet—it can take a while to strain). Squeeze out the remaining liquid by twisting the bag from the top down. Compost the leftover nutmeat or spread outside for the squirrels.

  6. Add optional seasonings at this point. Keep in a quart jar in the fridge, and drink either warmed or iced. Shake well before use.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Pressed Hazelnut Milk

Pressed Hazelnut Milk

Roasted Hazelnuts

Roasted Hazelnuts

Cinnamon-Hazelnut Latte

Cinnamon-Hazelnut Latte

Frothy Matcha Latte

TIME: 5 MINUTES, SERVES: 1 MUG

I recently fell in love with the bitter, almost umami flavor of matcha powder. The bright green color alone is enough to sway you, especially during a dreary morning. Matcha translates to "powdered tea." Unlike the green tea we’re familiar with, matcha is made from whole, pulverized leaves, so 100% of the nutrients are available. One cup of matcha is said to equal 10 cups of regularly brewed green tea in terms of nutritional content. Because of this, is also contains more caffeine, similar to a cup of coffee. Compared to the caffeine buzz from coffee, matcha creates an “alert calm” due to a natural substance called l-theanine, which induces relaxation without drowsiness. I am very sensitive to caffeine from coffee, but when I drink matha, I don’t feel the same aggressive effects.

This is a drink I sometimes substitute for my ‘Get-Up-And-Go Coffee” in the morning. The added fat & protein keeps me satiated and mellows out the bitterness of the matcha. Make sure to blend rather than mix for the best froth.

INGREDIENTS

1 tsp. high-quality, culinary matcha powder
1 tbls. unrefined coconut oil or MCT oil (Medium Chain Triglycerides)
1 tbls. ghee or grass-fed butter
1/2 tsp. vanilla extract
1 cup boiling water
2 tbls. heavy cream or half & half (or alternative “milk”)
1 tbls. unflavored, collagen protein peptides (opt.)
1 tbls. Erythritol or favorite sweetener (opt.)

METHOD

  1. Pour all ingredients into a blender. Blend on high for 20 seconds and serve in your favorite mug.

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Get-up-and-Go Coffee

TIME: 15 MINUTES, SERVES: 1 MUG

Summers on the farm typically require waking up much too early to even consider breakfast. On harvest & planting days, I need something to keep my energy up without weighing me down. This coffee is a take on the popular ‘bulletproof’ coffee. It’s a fast way to get fat & protein, and keeps me completely satiated until noon.

INGREDIENTS

1 cup brewed coffee or Americano
1 tbls. ghee or grass-fed butter
1 tbls. unrefined coconut oil or MCT oil (Medium Chain Triglyceride)
1 tbls. unflavored, collagen protein peptides (opt.)

METHOD

  1. Brew coffee or espresso.

  2. Blend all the ingredients in a high-powered blender for about 20 seconds until very frothy.