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coffee

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Super-charged Gingerbread Coffee

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It's my favorite time of year again - cool days, warm drinks, getting cozy and using the quiet time to reflect and plan ahead (any other crazy calendar organizers in the house?!). I know this isn't everyone's favorite season but hey, at least there's this recipe for a vegan gingerbread latte to get you through the months ahead.

Naturally sweetened, no refined oils, healthy fats and a flavor to rival any coffee shop concoction - you are gonna love this simple treat that keeps you fuller for longer, provides a boost of nutrition and gives you the warm holiday fuzzies. 

When living in Los Angeles I was only a few blocks away from the original Bulletproof coffee shop and while I see the appeal of giving yourself a blast of healthy fats to keep you full I wasn't really into the texture that coconut oil gave my coffee - not to mention, it was literally $8 for a small cup. Fast forward a few years later and these 'super-charged' coffees are on every street corner and in kitchens around the globe so needless to say I have been itching to throw my hat in the right with the perfect vegan version. Now, one of my major hang ups with the original was that it lacked flavor - I mean, common, if I am going to pay $8 for a cup of coffee I'd rather get some ridiculous sugary thing that is obviously no good for you but is good to the last drop. So when I saw that gingerbread lattes were back at Starbucks, I thought to myself "Gingerbread! Now THAT'S the perfect way to get both nutrition and seasonal flavor into one cup". 

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Here's what we got going on:

Blackstrap molasses - loaded with vitamins and minerals and its also a critical part of the flavor profile in this cup. 

Dates - a natural sweetener that also adds to the creamy, frothy texture

Ginger - an obvious addition for flavor but it's also great for gut health

Maca powder - a great addition as it really adds to the flavor profile but also provides you with extra energy and hormone balancing powder

Almond butter - a heathy source of fat that keeps you full and makes the whole drink creamy as can be

I am not a huge fan of refined fats like oils which is why I didn't use coconut oil or anything - I just don't get why refined sugar gets such a bad wrap but refined fats do not. Of course natural fat is essential but why are we eating it in such concentrated doses? Anyway, this is a rant for another time.

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While testing this recipe I didn't tell my boyfriend what the flavor was supposed to be mimicking and he guessed right away - so it's pretty spot on and I am excited for you to try it! 

Let me know what you think! 

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Serves: 2 large cups • Prep Time: 10 minutes 


  • 3 cups strongly brewed coffee
  • 1/2 cup plant milk (use soy or coconut milk if you're looking for maximum creaminess)
  • 2 large medjool dates, pits removed
  • 1.5 tbsp. nut butter (I used MaraNatha almond butter here, my favorite!)
  • 1 tsp. blackstrap molases
  • 1/2 tsp. powdered ginger
  • 1/2 tsp. cinnamon or pumpkin spice blend
  • 1/2 tsp. maca powder
  • pinch sea salt
  • optional addition: protein powder (I did not add any but imagine that that this would make the ultimate post-workout snack)

1. Brew your coffee in a french press and let it steep for 8-10 minutes so you get a strong flavor, you could also make espresso if you're fancy like that. 

2. Add the hot coffee to a blender along with the rest of the ingredients and blend for 1 minute on the highest setting until the beverage is creamy and frothy. 

NOTE: This type of beverage is best made in a high speed blender with a vented top for the steam to escape. If you're using a blender with a screw on bottom (nurtibullet) you'll have to cool your coffee first as there is no vents for the steam to escape - which could result in a molten hot explosion. Yikes. 

3. Pour into a mug of your choice and top with a sprinkle of cinnamon or allow to cool slightly and pour over ice. 

 

LIMITLESS LOVE, 

LIVECLEAN KITCHEN

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Tiramisu Chia Seed Pudding

A recipe for coffee lovers, and texture coneseurs alike; it will delight you with all the same flavor notes as the classic Italian "pick-me-up" dessert, Tiramisu. It's light whipped texture, achieved by the aeration of your blender will totally surprise you, especially knowing that this dish is so healthful it can be eaten as breakfast, dessert and every meal in between. 

Chia seeds are a digestive superhero in that they are full of natural fiber that...ahem...moves things along naturally. Paired with rich cacao and a hint of coffee flavor (achieved here with instant coffee grounds) you are sure to impress yourself and guests alike. All of the flavor, none of the guilt or tummy troubles the classically rich and dairy laden dessert may cause.   

This recipe is a chia seed pudding for those who don't like chia seeds in that the seeds are ground into a fine powder, leaving you with a smooth, irresistible consistency rather than the tapioca-like lumps many choose to avoid. 


Serves: 4-6 • Active Time: 7 min • Inactive Time: 1 hr - Overnight


  • 1/2 cup chia seeds
  • 2 cups unsweetened plant milk (I used almond)
  • 1/4 - 1/2 cup liquid sweeter, to taste (I used a combination of maple syrup and agave but you could also use brown rice syrup, coconut syrup, date syrup, or even a few drops of stevia. The amount and thickness of the sweetener you choose might effect the final consistency of the pudding. If its too loose add a bit more milk, if it's too thin add in some whole or ground chia seeds)
  • 3 tbsp. cacao powder
  • 2 tsp. instant coffee grounds
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

1. Add chia seeds to a high speed blender and blend on high til the chia seeds turn into a fine "flour"

NOTE: Make sure your blender is totally dry, or else you'll end up with some of the powder stuck to the sides of the blender...I totally don't know this from experience :)

2. Add in the rest of your ingredients and blend to combine - the mixture will be light, fluffy and look very loose - that's okay, it will firm up

3. Move the pudding to a container with a lid and let it chill in the fridge for at least 1 hour ( make the day ahead and chill overnight) to set up

4. Serve cold, with any variety of toppings including this simple chocolate coffee sauce.... 2 tbsp. maple syrup, 1 tbsp. cacao powder, 1 tsp. instant coffee, 1 tbsp. hot water. I layered mine and then topped it with a sprinkle of ground coffee and cacao nibs. 

 

LOVE & LIGHT, LIVECLEAN KITCHEN

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