This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

Print

Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

Print

Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Chai Latte Basil Seed Pudding
• Ingredients
• Adaptations/Variations
• How to Make Chai Latte Basil Seed
• Tips for Success
• More Basil Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love a good make-ahead breakfast and have made chia seed pudding for years. But recently, I discovered basil seeds as an alternative to chia seeds, and I love them!

Basil seeds are tiny and black, just like chia seeds. They come from the sweet basil plant, and are also known as sabja seeds. They are basically flavorless (no, they do not taste like basil).

They’re just as versatile as chia seeds, so I’ve been experimenting a lot with different recipes like this basil seed drink and basic basil seed pudding. I decided to try a chai latte inspired spin, and loved it so much, I had to share it with you immediately!

Why You’ll Love Chai Latte Basil Seed Pudding

• So many nutrients! I talked about this a lot in my standard basil seed pudding recipe, but basil pudding made with sweet basil seeds is a great alternative to chia seed pudding. Basil seed pudding is super similar taste and texture wise, but packs in some more nutrients, notably almost double the fiber.
• Lectin-free. Chia seeds have lectin, so basil seeds are a great alternative if you’re avoiding lectin in your diet.
• Hearty make-ahead breakfast. This chai latte basil seed pudding keeps me full for hours and is basically zero work in the a.m.

Ingredients

• Chai tea – Some chai flavored recipes only have chai spices, but I wanted to go all the way by using chai tea! We soak the basil seeds in the tea for tons of infused flavor.
• Basil seeds – I buy this brand off of Amazon.
• Coconut milk – You can substitute in your choice of milk like dairy milk, oat, almond, soy, or whatever you like.
• Pure maple syrup – This basil seed pudding needs a bit of sweetness, so I like maple syrup. You can sub honey (it will just no longer be vegan) or I’ve even used powdered stevia before to make it lower in overall sugar content.
• Spices – Ground cinnamon, ground ginger, and ground cardamom

Adaptations/Variations

Vanilla Chai Latte Basil Seed Pudding – Add a teaspoon of vanilla extract or scrape a vanilla bean into the mix.

London Fog Latte Basil Seed Pudding – Use Earl Gray tea instead of chai. Omit the spices and add a teaspoon of vanilla. Sprinkle with a few bits of edible lavender for some fancy factor!

Tips for Success

• Make sure the tea is hot or at least lukewarm when you add the basil seeds. Unlike chia seeds, basil seeds like a bit of warmth in order to plump up quickly.

I hope you love this cozy spin on basil seed pudding! It’s creamy, comforting, and so easy to make ahead of time. Plus it tastes amazing!

More Basil Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink

Print

Chai Latte Basil Seed Pudding Recipe

Creamy, hearty make-ahead basil seed pudding with creamy chai latte flavors. Simple, easy, and delicious!

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding recipe, chai basil seed pudding

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 211kcal

Author Kare

Ingredients

• 3/4 cup hot water
• 2 bags chai tea
• 3 tablespoons basil seeds
• 1 1/4 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 2 tablespoons pure maple syrup*
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom

Instructions

• Heat water and pour 3/4 cup into a medium heat-proof bowl. Add chai tea bags and steep for 3 minutes. Remove and discard the tea bags.
• Add basil seeds and stir. Let sit at room temperature for 5-10 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in coconut milk, pure maple syrup, cinnamon, ginger, and cardamom. If you're happy with the thickness, you're done. For a slightly thinner pudding, add more coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.
• To serve, top with whipped cream or coconut whipped cream if desired, fruit such as banana slices or diced apples, and a sprinkle of ground cinnamon.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 12mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

The post Chai Latte Basil Seed Pudding Recipe appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

Print

Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• All About Basil Seeds
• Why You’ll Love Basil Seed Pudding
• Ingredients
• Adaptations/Variations
  • Sugar Free Basil Seed Pudding
  • Strawberry Basil Seed Pudding
  • Chocolate Basil Seed Pudding
  • High Protein Basil Seed Pudding
  • Chai Latte Basil Seed Pudding
• How to Make Basil Seed Pudding
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

• SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
• Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
• Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
• Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!

Ingredients

• Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
• Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
• Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
• Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
• Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
• Cinnamon – Just a touch for a bit of cozy flavor.
• Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

• I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

• Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

• Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

• Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

• Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

Tips for Success

• Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
• Use lukewarm water for the fastest, most efficient soaking.

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

Print

Basil Seed Pudding Recipe

This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

• 3 tablespoons basil seeds
• 3/4 cup lukewarm water
• 3/4 – 1 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 1 tablespoon pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt

Instructions

• In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 124mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 2mg

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

The post Basil Seed Pudding appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chamomile Latte
• Ingredients
• Adaptations/Variations
• How to Make a Chamomile Latte
• Equipment
• Tips for Success
• More Coffee & Tea Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Lately the term “self care” has taken on more meaning for me. It’s not just about thriving but more like … honestly … surviving. Not to be vague, but, it’s just a crazy world out there. It’s been feeling crucial to me to be very proactive about taking care of myself and peppering my days with little pleasures … and this Chamomile Latte definitely falls into the “little pleasure” category!

If “cozy vibes” was an ingredient, this Chamomile Tea Latte would be packed with it! Really though, we’re just talking soothing chamomile flowers (or teabags), creamy oat milk (or your favorite milk), a touch of honey and maybe a little sprinkle of ground cardamom. Simple, easy, cozy.

I like making this Chamomile Latte when I’m craving an afternoon latte but it’s past my caffeine consumption deadline (noon sharp). It’s also a great bedtime nightcap. Sort of like a sleepy girl mocktail situation, which has its place, but, you know, without the words “sleepy,” “girl,” or “mocktail.” (I’m firmly Gen X here; I’m not sure I’m “girl” anything at this point 🤣)

Why You’ll Love This Chamomile Latte

• Easy! This Chamomile Latte is super simple to make. It comes together quickly and only needs a handful of ingredients.
• Cozy! You can’t deny the comforting aura around this Chamomile Latte. It’s just happy-making.
• Relaxing! Chamomile has been scientifically proven to have calming effects, with effective anti-anxiety properties. So cool! (source)

Ingredients

• Chamomile – You’ll want dried chamomile flowers (I like to get mine here) or a couple of chamomile tea bags. I have yet to try this with fresh chamomile, but I plan to grow some in my herb garden this year and see how it fares!
• Water – Just a bit of water to help extract all of the goodness from the chamomile.
• Milk – I prefer oat milk because it’s creamy, froths wonderfully, and is just a touch sweet.
• Honey – Optional, but go for it if you prefer a sweeter latte!
• Cardamom – Also optional, but I love the warm, slightly citrus note it adds when I sprinkle a little on top.

Adaptations/Variations

• Chamomile Lavender Latte – Add a teaspoon of dried culinary lavender with the chamomile for an extra relaxing latte.
• Extra Cardamom Chamomile Latte – Smash a cardamom pod and add it to the chamomile tea while brewing. Sprinkle a little bit of ground cardamom over the foam before serving.
• Vegan Chamomile Latte – Swap the honey for pure maple syrup or agave syrup.

Jump to the full recipe

Equipment

You don’t need a fancy frother to make this oat milk latte.

You can simply heat the milk in a saucepan on the stovetop, then spin a whisk in it to froth it up. You can also use a handheld frother, which is inexpensive and fun to use. I have an electric frothing machine that was a bit of a splurge but I’ve gotten my money out of it and then some!

Frother Recommendations

• Stainless steel frother: I have and love this milk frother. Just add your milk, set the temp, and press the button for heated, frothy milk. It has swappable frothing discs for no froth or for lots of froth.
• Hand frother: This $15 handheld milk frother wand gives you a great froth for the price of a couple of coffee shop lattes.

Tips for Success

text

I hope you love this chamomile tea latte as much as I do! I’ve been enjoying this subtly flavored latte for months now and I thought it was time to share so you, too, can enjoy your own cozy chamomile moments!

More Coffee & Tea Recipes

• Honey Vanilla Oat Milk Latte
• Golden Milk Latte
• London Fog Latte
• Iced Matcha Latte
• Gingerbread Latte
• Iced Green Tea Limeade
• Ginger Lemongrass Iced Green Tea
• Cold Brew Coffee Concentrate

Print

Chamomile Latte Recipe

Subtle notes of chamomile in warm, comforting oat milk (or milk of your choice). Sweeten this tea latte with honey and top with a touch of ground cardamom for a cozy drink that's as relaxing as it is delicious.

Keyword chamomile latte, chamomile tea latte, tea latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 273kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 tablespoon dried chamomile flowers or two bags of chamomile tea
• 8 ounces oat milk or milk of choice
• 1-2 teaspoons honey to taste + more for drizzling on top, if desired
• pinch ground cardamom for sprinkling over the foamy top, if you like

Instructions

• Heat water to boiling. Place chamomile flowers in a tea infuser over a large mug, or place the two tea bags inside. Pour over the top and steep for 5 minutes. Stir in the honey, starting with a teaspoon then adding more later if you want it sweeter.
• Meanwhile, heat the oat milk on the stovetop, or use a frothing machine to heat it up.
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pull the tea infuser or tea bags out of the water and discard. Pour the warm frothed oat milk about 4/5 of the way. Top the rest with foam by pouring or spooning it on top. Drizzle honey over the top and a pinch of ground cardamom if you like. Serve.

Notes

I like these chamomile flowers.

The first time you make this, you might want to try it without the honey (personally I think it’s delicious either way.) You can pour the warm frothed oat milk about 4/5 of the way, then add 1 teaspoon of honey to see if it’s at the sweetness level that you like (if not, add the second teaspoon or more). Then top with froth.

Vegan option:

Swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Chamomile Latte Recipe appeared first on Kitchen Treaty.

But the best part? These carrot scones are slathered with a decadent cream cheese frosting that completes the carrot cake scene.

Carrot Cake Scones are perfect for Easter, Mother’s Day, brunch, or teatime – basically anytime you want a special bite to enjoy along with coffee. They’re a unique and absolutely delicious spin on scones – what’s not to love?

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Carrot Cake Scones
• Ingredients
• Adaptation/Variation
• How to Make Carrot Cake Scones
• Tips for Success
• More Scone Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I recently took a Biscuits & Scones class at King Arthur Baking Company and I loved it so much! I was thrilled to learn that King Arthur has a Baking School location near me in Skagit Valley, WA – and I loved taking a class there (can’t wait to take more).

One of the scone-making methods we learned was how to make cream scones. Essentially, cream scones make the use of heavy whipping cream instead of butter as the fat source. You still get wonderfully tender scones, but it’s way less work – no cutting in butter! I fell in love with this method and cream scones after taking the class.

I wanted to use this new-to-me method of making scones, and with Easter coming up, carrots seemed like a natural way to go. I’ve made carrot cake cookies, carrot cake oatmeal, and carrot muffins … why not make carrot scones?!

Why You’ll Love Carrot Cake Scones

• SO tasty – Moist and tender carrot cake goodness, but in scone form.
• No cutting in butter: These Carrot Cake Scones Utilize the cream scone method – easy!
• Perfect for special occasions: I love these carrot cake scones for Easter morning and Mother’s Day, though honestly, they’re great for brunch or breakfast just about any time.

Ingredients

For the scones:

• Pecans – You’ll want chopped pecans, and I find they taste best when toasted first. It’s worth the extra 5 minutes!
• Flour – Regular all-purpose flour
• Baking powder – Lifts and puffs these scones so they’re soft and tender.
• Salt – I like to use fine-grain sea salt in my baking, but kosher salt would work too.
• Brown sugar – I like the richness of dark brown sugar in these carrot cake scones. Light brown sugar is perfectly fine too.
• Cinnamon, ginger, nutmeg, and cloves – These warming spices are carrot cake’s best friend.
• Carrots – Fresh carrots, finely shredded (use the small holes on your grater).
• Heavy whipping cream – Adds all the fat these scones need, no butter needed.
• Pure vanilla extract – For an added touch of warm, sweet flavor.

For the frosting:

• Cream cheese – Tangy and creamy, the perfect accompaniment to carrot cake. I use full-fat cream cheese but a lower fat version would work find, too.
• Pure vanilla extract – For more vanilla flavor!
• Butter – Just a touch to add to the creaminess and decadence of the frosting.
• Powdered sugar – Also known as confectioner’s sugar.

Adaptation/Variation

• Mini Carrot Cake Scones: Divide the dough into three small discs, then cut them into wedges. Bake for less time than the classic large scones, around 12-15 minutes.

Tips for Success

• Toast the nuts JUST until beginning to get golden and smell fragrant. They’ll continue toasting off the heat + can go from lightly toasted to burned in a matter of seconds, so err on the side of less toasting!
• One life-changing tip I learned in my baking class: Two inches is approximately the same distance from the tip of your thumb to your thumb’s first knuckle for many people (including me!) Measure your thumb and see if you’re one of the lucky ones, because it makes measuring so easy!

I hope these carrot cake scones are a fun and delicious addition to your holiday menu or just a special breakfast for the carrot cake lover in your life!

More Scone Recipes

• Mini Vanilla Scones
• Pumpkin Scones
• Brown Sugar Cinnamon Scones
• Chocolate Cherry Scones
• Strawberry Scones

Print

Carrot Cake Scones Recipe

Tender scones packed with shredded carrots, toasted pecans, vanilla, and warm spices. Perfect for Easter, Mother's Day, or spring brunch!

Keyword carrot cake scones

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 scones

Calories 481kcal

Author Kare

Ingredients

For the carrot cake scones

• 1/4 cup chopped pecans
• 2 1/2 cups all-purpose flour 345 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1/2 cup dark brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup finely shredded carrots packed
• 1 1/4 – 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed
• 1 teaspoon pure vanilla extract

For the cream cheese frosting

• 2 ounces cream cheese room temperature
• 2 tablespoons butter
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

Make and baked the carrot cake scones

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the pecans in a medium skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes. Remove from heat.
• In a large bowl, mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, nutmeg, and cloves.
• Stir in the shredded carrots and toasted pecans until well-combined.
• Add 1 1/4 cup of the heavy whipping cream. Using a large spatula, wooden spoon, or bowl scraper, stir and press the dough together until it forms a shaggy mass without any flour left in the bowl. If the dough is very dry, add the additional 1/4 cup heavy whipping cream.
• Turn the dough out onto a floured surface. Fold the dough onto itself a couple more times, then form a round disk about 2 inches tall and 6 inches in diameter.
• Cut the dough into 8 wedges. Transfer each wedge onto the parchment paper. Brush the tops of the scones with more heavy whipping cream.
• Bake until puffed and lightly browned on the sides and bottom, 18-20 minutes. Transfer to a wire rack to cool completely.

Make the cream cheese frosting

• Place the cream cheese, butter, powdered sugar, and vanilla extract in a small bowl. Using a hand mixer, beat until smooth. Spread the cream cheese onto the scones.
• Keep scones in the refrigerator (to be on the safe side because of the cream cheese frosting) for 3-4 days.

Notes

If you prefer a more uniform, glaze-like consistency, you can microwave the frosting for 30-60 seconds to thin it out, then spoon it over the top or dip the scones in.

Nutrition

Serving: 1scone | Calories: 481kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 321mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2287IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

The post Carrot Cake Scones with Cream Cheese Frosting Recipe appeared first on Kitchen Treaty.

With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

Print

Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

I’m absolutely obsessed with oat milk lattes – I just love how easy they are to make! I often enjoy oat milk lattes plain – just espresso and oat milk – but sometimes I want to up the ante and add a bit of sweetness and round it out with vanilla. This honey vanilla oat milk lattes are the result, and it is divine!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Honey Vanilla Oat Milk Latte
• Ingredients
• Adaptations/Variations
• Equipment
• How to Make a Honey Vanilla Oat Milk Latte
• More Cozy Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

When you live in a drizzly, gray place like Seattle in the winter, you learn how to embrace the cozy! Finding cozy, comforting elements wherever you can really helps a person get through the long, dark winters. That’s probably why coffee shops are a massive thing in the Pacific Northwest!

I love a good coffee shop and a great barista-made oat milk latte, but I also feel like oat milk lattes are one of the easiest and most accessible coffee shop drinks to make at home.

Why You’ll Love This Honey Vanilla Oat Milk Latte

Oat milk is amazing in lattes, for one. It froths up SO fabulously and tastes rich, creamy, and luxurious.

Even if you normally love dairy, I’m willing to bet that once you try oat milk in lattes, you might not want to go back!

I love straight-up oat milk lattes – with just warmed and frothed oat milk + espresso – but when I’m really craving a treat, I grab the honey and vanilla extract and make a honey vanilla oat milk latte.

There’s just something about the floral sweetness of honey and the warmth of vanilla that really make this coffee drink so special.

Ingredients

• Oat milk – I’m on team oat milk these days when it comes to lattes – it’s thick and creamy and froths so well. But you can easily swap in your favorite dairy milk or plant-based alternative.
• Espresso or strong coffee – Whichever you prefer, but I have some details about what I’ve been using lately for lattes in the “Equipment” section of this post.
• Honey – Any light honey will do (I’m partial to clover or blackberry honey). If you’re vegan or if you don’t have any honey on hand, pure maple syrup makes an excellent swap-in.
• Pure vanilla extract

Adaptations/Variations

• Plain Oat Milk Latte – Just leave out the honey and vanilla for a plain version. I drink these all the time, too!
• Vegan Oat Milk Latte – If you’re vegan, you’ll want to sub out the honey for pure maple syrup.
• Cinnamon Honey Oat Milk Latte – Add a dash of cinnamon to the oat milk + a bit more cinnamon sprinkled over the top.

Equipment

While you can use a fancy espresso machine if you have one, it’s totally not needed! You don’t need any fancy equipment to make this oat milk latte.

I’m completely obsessed with this stovetop espresso maker that’s less than $20 and super easy to use. You can also just use your favorite brewing method to whip up some strong coffee.

For the milk, it can be as simple as heating up the milk and honey on your stove then frothing it, or you can use an electric frothing machine which, for me, is a little wintertime splurge that I love.

This is what the equipment I use to make my lattes (these are all affiliate links; if you click and make a purchase, I will receive a small percentage of the sale for referring you, at no additional cost):

Espresso brewer

• Stovetop espresso maker: This $20 stovetop espresso maker is so wonderful! Just fill the bottom with water, add ground espresso beans to the cup, and set it over medium-low heat on the stove. The espresso bubbles up into the upper chamber, and from there, you can just pour it directly into your latte mug. and you just pour that directly into your mug.

Frother

• Stainless steel milk frother: I have and love this milk frother, which has been so amazing during the cold months! Just put your milk in, set the temperature, and press the button for heated, frothy milk. Swap out the little frothing disc for no froth or lots of froth.
• Hand frother: This inexpensive $10 handheld milk frother wand gives you a great froth for just about the price of a coffee shop latte!

Add piping hot, freshly brewed espresso to a mug.

Warm oat milk and honey, then stir in vanilla. Froth until foamy.

Then pour the milk into the mug with the espresso and spoon the extra froth over the top. Drizzle with more honey and get cozy!

I hope this Honey Vanilla Oat Milk Latte helps brighten up your winter mornings (or makes an excellent pick-me-up for those dragging afternoons!

More Cozy Drink Recipes

• Crock Pot Gingerbread Pumpkin Lattes
• Egg Nog Latte
• Dairy-Free Eggnog
• Mulled Cider
• Gluhwein (Mulled Wine)
• London Fog Latte

Print

Honey Vanilla Oat Milk Latte Recipe

A creamy warm oat milk latte with sweet floral notes of honey and warm vanilla. Cozy factor = off the charts!

Keyword dairy free latte, latte made with oat milk, non dairy latte, oat milk latte, vanilla oat milk latte, vegan latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 273kcal

Author Kare

Ingredients

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1 1/2 cups oat milk I prefer full-fat oat milk
• 1-2 tablespoons honey to taste + more for drizzling on top, if desired
• 1 teaspoon pure vanilla extract

Instructions

• Brew the espresso or coffee and add it to a 16-ounce or larger mug.
• Heat the oat milk and 1 tablespoon of the honey on the stovetop, or use a frothing machine to heat it up. Add the vanilla and taste the milk to see if it's at the sweetness level that you like (if not, add more honey).
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pour the oat milk into the espresso or coffee about 4/5 of the way, then top the rest with foam. Drizzle honey over the top if desired. Serve.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Honey Vanilla Oat Milk Latte Recipe appeared first on Kitchen Treaty.

You don’t need dairy to get the best buttermilk pancakes! Here’s how to make the BEST pancakes without milk.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Dairy-Free Buttermilk Pancakes
• Tip for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There were a few years there where I had to cut dairy completely out of my diet because I had developed a sensitivity to it (weirdly, food sensitivity tests pointed to whey as the culprit).

Putting the kibosh on dairy was so hard to do – way harder than cutting out meat when I became a vegetarian. Dairy is in everything!

I’m back to being able to eat dairy, but only a small amount. So I still like to create dairy-free recipes – plus, the feedback I have received over the years for my dairy-free recipes has been really positive. There is a huge need out there for recipes without dairy!

Our “house pancake” recipe has, for years, been a slight variation of this “Melt in Your Mouth” Buttermilk Pancakes recipe from Oh Sweet Basil. This is such a great classic pancake recipe, and my family loves them.

So I thought I’d use that recipe as a jumping off point for these dairy-free pancakes. The result is a fluffy, tall, full of flavor dairy free pancake that is off-the-charts good!

Ingredients

• Plant-based milk – For oat milk pancakes, I’m a huge fan of Oatly brand oat milk. Almond milk pancakes are also great – most any brand of unsweetened almond milk will work well. I haven’t tried soy milk, but I’m sure that would be delicious!
• Apple cider vinegar – You mix this with the milk to create “buttermilk.” Plain white vinegar or lemon juice will work as the acid too.
• Flour – I use all-purpose flour for the fluffiest, lightest dairy free pancakes, but you can swap in 1/2 or 100% whole wheat flour for a heartier option.
• Sugar – A bit of sweetness really helps gives these pancakes more flavor.
• Baking powder & baking soda – The combo gives these fluffy pancakes a good amount of “lift.”
• Salt – Important for flavor. I like fine-grain sea salt best in pancakes.
• Eggs – Two large eggs.
• Vanilla extract – I love pure vanilla extract in my pancakes. .
• Coconut oil – I use this in place of the butter to help create nice tender pancakes without dairy. I like to add some to the griddle, too, to help keep the pancakes from sticking and to give them nice crisp edges.

Adaptations/Variations

• Vegan option: Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.
• Dairy-free blueberry pancakes: Spread the pancakes on your griddle then plop a few fresh blueberries on top of each one. Flip, finish cooking, and enjoy!
• Dairy-free chocolate chip pancakes: Mix in 1/2 cup of mini chocolate chips.

How to Make Dairy-Free Buttermilk Pancakes

First, you’ll want to make your dairy-free buttermilk. Mix your plant-based milk with the vinegar and let it sit for about 5 minutes until it curdles and thickens.

Next, mix together your dry ingredients.

Melt your coconut oil. Beat your eggs with the buttermilk, then drizzle the coconut oil in slowly while whisking it (this helps to ensure that the warm coconut oil doesn’t cook the eggs).

Let the batter sit for a few minutes so that it thickens and gets a bit bubbly. This is key to a fluffy pancake!

Heat up your griddle and add a little coconut oil. Scoop pancake batter on and smooth it into a round shape. Cook until the edges begin to appear dry, the tops begin to form bubbles, and a peek underneath the pancakes reveals a nice golden color.

Flip, cook on the other side, and serve!

Tip for Success

• Do the sizzle test. To make sure your griddle is hot enough for your pancakes, flick a couple of water droplets onto the griddle. If they dance around and sizzle, the griddle is ready to go!

I hope these dairy-free pancakes can become a family staple recipe for you just like they’ve become ours! Enjoy!

More Pancake Recipes

• Fluffy Pumpkin Pancakes (with dairy-free option)
• Fluffy Banana Pancakes (with dairy-free option)
• Banana Oatmeal Blender Pancakes
• Applesauce Pancakes

Print

Fluffy Dairy-Free Buttermilk Pancakes Recipe

No dairy needed to make fluffy, full of flavor pancakes! Just use plant-based milk to make your "buttermilk" and coconut oil for a crispy-edged, tall and fluffy, perfectly golden batch of pancakes.

Keyword almond milk pancakes, dairy free pancakes, oat milk pancakes, pancakes without dairy

Servings 12 pancakes

Calories 147kcal

Author Kare

Ingredients

• 2 cups oat milk or another unsweetened plant-based milk like almond milk or soy milk
• 1 tablespoon apple cider vinegar can sub white vinegar or lemon juice
• 2 1/4 cups all-purpose flour 270 grams
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer fine-grain sea salt
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons melted coconut oil + more for the griddle

Instructions

• Make the buttermilk by mixing the milk with the apple cider vinegar. I add the vinegar to a liquid 2-cup measuring glass then add the milk and mix. Set aside for about 5 minutes to form the "buttermilk."
• In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another medium-size bowl, beat the egg until well-blended. Add the vanilla and buttermilk. Slowly pour in the coconut oil while whisking to help it blend well instead of cooling and solidifying in one chunk.
• Pour the wet ingredients over the dry ingredients and mix together JUST until combined. A few streaks and lumps of flour are fine; the key is to not over-mix, which will give you tough pancakes.
• Let the batter rest 5-10 minutes to help the flour absorb some of the liquid and so that the baking powder can have a bit time to activate. This helps make pancakes fluffy.
• Meanwhile, preheat your griddle or a large non-stick skillet over medium heat.
• Add a teaspoon or two of coconut oil to the hot griddle and pour batter onto the griddle in approximately 1/3 cup scoops. Cook for a minute or two, and once bubbles begin to form in the pancakes, the edges start to look dry, and a peek underneath reveals golden brown pancakes, flip them and cook them the other side for another minute or so until golden and cooked through.
• Serve with dairy-free butter and syrup.

Notes

Adapted from Oh Sweet Basil’s Melt-in-Your-Mouth Buttermilk Pancakes

Vegan option:

Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.

Nutrition

Serving: 2pancakes | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 386mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 122IU | Calcium: 105mg | Iron: 2mg

The post Dairy-Free Buttermilk Pancakes Recipe appeared first on Kitchen Treaty.