Cinnamon Maple Iced Latte

mason jar of cinnamon maple iced latte

I recently was given an awesome hand-me-down espresso maker,(thanks Dad & Pam!) and I have been having great fun with it.  My latest concoction is this delicious Cinnamon Maple Iced Latte.

If you don’t have an espresso maker, don’t worry.  This can easily be made with cold-brewed toddy.  Cold-brewed toddy is a low-acid coffee made by simply soaking coffee grounds in water overnight, then straining.  Read here for instructions.

If you do have an at-home espresso maker, just make 4 ounces of espresso.  Don’t worry about cooling the espresso down, ice will do that job for you.

This recipe is a breeze if you do just a couple of steps ahead of time.  It uses a cinnamon syrup, which keeps really well in the refrigerator.  Make once and use for a week or two. If you skip the espresso process and use toddy, then that, too, can be stored in the refrigerator for several weeks.  Talk about streamlining the process of making a quick iced drink!  Just grab your jar of brewed toddy, grab the cinnamon syrup, grab your ice and milk and voila–a delicious and very inexpensive Cinnamon Maple Iced Toddy Latte.

This really is a special tasting drink.  I like it better than what I can buy at my favorite coffee shops, especially when those said drinks cost me over $4.00 a pop!

 

Cinnamon Maple Iced Latte

1 Tbsp cinnamon syrup

1 Tbsp pure maple syrup (more or less depending on how sweet you like it)

4 oz espresso (or cold-brewed toddy)

4 oz milk of choice (I use vanilla almond milk–delish!)

glass full of ice

 

Cinnamon Syrup

1 cup filtered water

1 tsp cinnamon 

Combine water and cinnamon in a small saucepan over low heat for about 5 minutes, whisking often.  Do not go longer.  Overcooking will turn it into the consistency of egg white, and you DO NOT want that.  Pour the syrup into a jar and store in the refrigerator.

 

To Make Cinnamon Iced Toddy:

Fill glass with ice.  Measure milk into a glass measure.  Add maple syrup and cinnamon syrup. Stir, then pour over ice.

Add espresso or toddy.  Give a gentle stir.  Pop in a straw and enjoy!

 

I have a thing for drinking iced coffee drinks with a lid and straw.  I think I just got used to it from purchasing so many iced lattes in my lifetime! I have ADORED the mason jar lids and straw you see in the above picture.  They turn a mason jar into a portable cup with straw, or a sippy cup without the straw.

If you want even more fancy, use a pretty glass and pop one of these stainless steel straws in.  Love it!

 

Sugar Free Raw Chocolate Brownie Bites

RAW-CHOCOLATE-BROWNIE-BITES

{A recipe from our Raw Foods Contributing Author, Teniel Moore.}

Oh how I love the combination of chocolate, nuts and peanut butter. To me, its like a match made in heaven, so this super fast brownie bite seemed the perfect thing to whip up when I was feeling like a quick sweet treat.

This slice is super rich and not meant to be overly sweet.  It is perfect for those wanting to cut back on sugar or who are on a candida diet.

If you love this combination as much as I do, I’m sure you are going to enjoy this one!

 

Sugar Free Raw Chocolate Brownie Bites

1/2 cup melted Organic Coconut Oil

1/4 cup Natural Peanut Butter (homemade is even better)

1/2 cup raw Cacao Powder

generous dash of  Himalayan Pink Salt

3/4 cup  organic walnuts, slightly crushed, but still chunky

Stevia to taste – around 6 drops, but taste as you go

 

Mix all the ingredients together and press into a small slice container lined with wax paper.

Pop into the freezer for at least 30 minutes to an hour if you can wait that long.  Slice into small squares.

Option:  Replace the stevia with some coconut nectar to make a sweeter version.

 

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Raw Foods Contributor