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      Almond Chai Latte

      | HANDS-ON TIME: 15 min | TOTAL TIME: 15 min, plus overnight soaking

      YIELD: 1 serving | | OPTION:

      I’ve been on a “fatty” beverage kick for the last nine months or so because

       they taste incredible and make me feel relaxed and balanced. What do I

       mean by “fatty” beverage? Simply, a traditional drink, such as tea, coffee, or

       hot chocolate, blended with one or more sources of healthy fat. The result?

       A divine, sippable snack or even breakfast if you’re not quite ready for a

       meal but want to feel sated. This Almond Chai Latte is perfect for someone

       who wants a touch of caffeine but not as much as in coffee. It might seem

       odd to include coconut oil in your chai, but trust me—it creates the most

       wonderful consistency, and you don’t taste any coconut. The warming

       chai spices are bolstered with an extra dose of cinnamon, which can also

       help slow the absorption of sugar into the bloodstream after a meal. I also

       love this latte as an afternoon treat, paired with a Grain-Free Gingerbread

       Streusel Square (page 119) if I’m particularly peckish.

      1 cup unsweetened almond milk

      ¾ cup filtered water

      1 chai tea bag

      1 tablespoon unsweetened,

      unsalted almond butter

      (sub cashew butter)

      2 teaspoons coconut oil

      2 teaspoons maple syrup

      ( sub liquid stevia, to taste)

      ¼ teaspoon almond extract

      Pinch ground cinnamon*

      The Night Before: Place almond milk and water in a saucepan, and

       bring to a to simmer over medium heat. Put tea bag in a heatproof mug

       or glass, and add simmering milk mixture. Steep for 10 minutes on the

       counter, then refrigerate overnight (with the bag in).

      The Next Morning: Remove tea bag, and pour steeped tea into a

       saucepan. Bring to a boil over medium heat. While

       tea is heating, place remaining ingredients in a blender. Once tea

       is boiling, add it to a blender, and blend until creamy and frothy.

       Enjoy immediately.

      Idea for

      LEFTOVER CHAI TEA

      Try chai tea in Chai-Spiced

      Cake Donuts (page 303).

      * Read more about the health benefits of cinnamon

       in S. Adisakwattana et al., “Inhibitory Activity of

       Cinnamon Bark Species and Their Combination

       Effect with Acarbose Against Intestinal

       A-Glucosidase and Pancreatic A -Amylase,” Plant

       Foods for Human Nutrition 66, no. 2 (June 2011):

       143-8, abstract, https://www.ncbi.nlm.nih.gov/ pubmed/21538147.

      Creamy Cashew Iced Coffee

      | HANDS-ON TIME: 5 min | TOTAL TIME: 5 min, plus overnight soaking

      YIELD: 3 to 4 servings | | OPTION:

      Oh my goodness, this iced coffee. I’m all about a steaming cuppa Joe, and

       typically, iced coffee doesn’t really do it for me, unless it’s my Creamy

       Cashew Iced Coffee! Some days (or moods) are just too warm for a hot

       brew, but I still want my java to taste special and decadent. Blending

       soaked cashews and a splash of vanilla extract into your almond milk

       does just that. Cold-brew ice cubes keep your coffee cool while you sip on

       it throughout the morning, and they also allow you to adjust the caffeine

       intake to your preference. If you’re not an iced coffee person, you can still

       enjoy the cashew and almond milk mixture as a homemade creamer, or

       you can add a handful of frozen berries as your “ice cubes” for a beautiful,

       refreshing alternative.

      1½ cups cold-brew coffee

      ½ cup raw cashews

      3½ cups unsweetened

      almond milk

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