I don’t know about where you are, but today in Germany, the weather feels legitimately fall-ish. But not the good fall-ish. Cold, damp, and cloudy fall-ish. Times like these, I used to make a Starbucks run for a mid-afternoon coffee, but these days, I’m trying to stick to coffee in the mornings only. This tea latte is my favorite when I really need an afternoon pick-me-up. It’s frothy, creamy, light, and so easy to make! I’ve made this one non-dairy, and added a twist by using lavender earl grey tea. Try it out, and I bet it will be one of your new favorites as well!
YIELDS: 1 serving
2 bags lavender earl grey tea (if you aren’t able to find lavender earl grey, you can use regular earl grey and add 1/2 tsp dried lavender)
1 cup filtered water
1/2 cup cashew milk (I’ve used almond milk and cashew milk, but prefer cashew milk as it tends to be creamier and sweeter)
1 teaspoon local honey (optional)
1 scoop collagen peptides (optional)
Bring filtered water to a boil. Add earl grey tea bags and allow to steep for 4-5 minutes.
While the tea is steeping, heat the cashew milk over the stove or in the microwave. You don’t want to boil this, you only want to warm it so it doesn’t cool down your tea, because that is a real drag.
Pour steeped tea into a blender. Add warm cashew milk, collagen peptides (this helps with the frothiness) and honey (if you like it a little sweeter) and blend on high until frothy, about 10-15 seconds. Pour into a large mug, and enjoy!
MACROS: Calories 33, Fat 0g, Carbohydrates 5g, Protein 5g