Peanut butter and jelly are best pals, and for good reason. Hello, salty peanut butter. Oh hi, sweet jam. Yep, perfect.

I’ve brought these flavors together before in smoothie form, but for this year’s new cookie recipe, I thought it might be fun to create a vegan thumbprint cookie, and PB & J seemed like a natural twist.

The post Vegan Peanut Butter & Jelly Thumbprint Cookies appeared first on Kitchen Treaty.

These Fluffy Vegan Pumpkin Pancakes are happening again tomorrow, and probably Sunday too. I think I actually like them better than their inspiration recipe, a fluffy pumpkin pancake recipe that contains eggs and is delicious in and of itself – but, of course, not vegan. And sometimes we don’t have eggs and sometimes I have readers that don’t eat eggs and thus I have created a vegan riff on fluffy pumpkin pancakes and by the way I LOVE THESE THINGS. The end. Okay, not really. I’m too rambly to be done quite yet.

The key here is 1) Baking powder and baking soda along with 2) Buttermilk (well, a vegan substitute for buttermilk, almond milk + vinegar). The reaction creates a nice bubbly batter that cooks up nice and tall and fluffy.

Pumpkin and pumpkin spices – cinnamon, nutmeg, ginger, and cloves – lend loads of flavor to these tall, fluffy, and tender vegan pumpkin pancakes. Truthfully, you can’t tell the difference between these and plain ol’ dairy-and-egg-filled pumpkin pancakes. My carnivorous husband is all about these pancakes, vegan or not. He just loves them. Me too.

Shall I just get to the recipe already?

Happy weekend, Pumpkin!

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The post Fluffy Vegan Pumpkin Pancakes appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Recipe Development Notes
• What is Matcha?
• What Kind of Matcha for Lattes?
• Matcha & Caffeine
• Matcha Iced Latte Ingredients
• Adaptations & Variations
• How to Make a Matcha Iced Latte
• More Coffee Shop Drinks

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

The Story Behind the Recipe

Holy moly, May was a doozy. Not, like, in a super serious way, and I am grateful for that, but still a doozy.

Toward the end of April, our kindergartener came down with an illness that had her temperature spiking to 106! She went from perfectly fine, munching on dinner, to a super high temp within an hour. We’d never seen anything like that with her and we were terrified. It went on for several days (and many doctor visits) but we finally confirmed that it was a flu-like virus that just needed to run its course. And run its course it did – through our entire family.

Now that we’re at the end of the jerk virus, we’re looking around our yard and home and feeling overwhelmed with all of the half-completed projects we’ve gotten ourselves into. I can’t decide if I just want to run away and hide or go all ninja minimalist and get rid of 90% of everything.

No matter what I decide, I’m gonna need some energy. And what’s a great way to get energy? You guessed it: Caffeine!

And that’s why I decided it was immediately time to perfect this Matcha Iced Latte.

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A post shared by Kare🍴Kitchen Treaty (@kitchentreaty)

Recipe Development Notes

I quickly learned there are a few key things you need for a great matcha iced latte.

1. Use latte grade or ceremonial grade matcha. There are several grades of matcha, and you want to pick one that’s going to taste great in a latte. More about that in one of the next sections.
2. A great method. This shaken method makes use of a mason jar. So easy!
3. A way to dissolve the matcha. Many people use a matcha whisk to blend it all up perfectly in the water. I’m not quite that hardcore (yet), so I don’t whisk mine up in a bowl and drink it straight up or anything. Instead, we can use a spoon to blend the matcha with a little warm water, then proceed with the rest of the ingredients.
4. The right flavors. I fluff mine up with some sweetener, uber-creamy lite coconut milk, and some vanilla, which really helps round out the vegetal and grassy flavor of matcha. Soooooo delicious.

What is Matcha?

Matcha is a form of green tea, but instead of steeping the leaves, they’re ground up superfine and dissolved right in to your drink. That’s why it’s that glorious, glorious green color (also, the leaves for matcha are shade-grown which contributes to the vibrant hue).

The fact that it’s ground-up leaves is also why matcha has more caffeine than green tea, and also why matcha contains so many more nutrients.

What Kind of Matcha for Lattes?

Matcha tastes somewhat grassy and vegetal no matter what kind of matcha you get, but there are huge differences in grades of matcha.

For the best matcha iced latte, make sure you do not buy culinary grade matcha. It’s more of an olive green in color and it tastes bitter. Instead, get yourself what some companies call “latte grade.” Or you can also buy yourself the more expensive (but highest quality) ceremonial grade matcha.

I’ve had a hard time finding good-quality matcha in grocery stores around here, so I order it online. I really like this brand. (Not sponsored! I just like it.)

Matcha & Caffeine

The boost you get from matcha is potent, no question. Harvard states that matcha can contain up to 175 mg of caffeine per cup, compared to coffee which has more like 95 mg. So … be careful with the caffeine content and know your personal limits.

In my experience, the caffeine “buzz” you get from matcha is totally different than that of coffee. It’s sort of smooth, and jitters – like you get from coffee – are minimal. It’s just a nice solid boost of energy.

Matcha Iced Latte Ingredients

• Matcha tea – Use at least latte-grade, NOT culinary-grade matcha!
• Coconut milk – I like lite coconut milk for my matcha iced lattes. It’s rich and creamy without being super thick.
• Almond milk – I find 100% coconut milk to be a bit much, so I add almond milk, too. Feel free to add your milk of choice. Oat milk is great!
• Vanilla – Adds a nice sweet round flavor to matcha lattes.
• Pure maple syrup – The touch of sweetness helps round out the grassy flavor of matcha tea.
• Ice – It’s an iced matcha latte, after all!

Adaptations & Variations

• Make it a boba tea by adding tapioca balls.
• As written, this recipe is dairy-free, but you can use dairy milk if you prefer.
• Add pureed strawberries for a strawberry iced matcha latte (yum).
• Top with lavender cold foam like Starbucks’ gorgeous new drink!

How to Make a Matcha Iced Latte

One problem with iced matcha lattes is that the matcha can be lumpy. I’ve solved this problem by first dissolving the matcha – I mix it with with warm water right in the mason jar.

Then, add the ice to cool down the matcha. After that, add the milk and ice, put a lid on it, and shake shake shake until it’s ice cold, gloriously creamy and frothy. Add sweetener and vanilla to taste and stir. Then sip.

I hope you love this Matcha Iced Latte as much as I do! It’s a mean, green, delicious machine! Uh, of deliciousness.

You know what I’m trying to say.

More Coffee Shop Drinks

• Cold Brew Iced Coffee
• Turmeric Latte
• Crock Pot Vanilla Latte
• London Fog Latte
• Cinnamon Dolce Iced Coffee

Print

Matcha Iced Latte

Rich and creamy, this iced matcha latte goes down easy and is even easier to make. Simply dissolve the matcha right in your mason jar, add the remaining ingredients, screw on the lid, and shake shake shake until gloriously cold and frothy. Then just plop in a straw and drink for instant energy!

Keyword iced matcha green tea latte, iced matcha latte, matcha iced latte, vegan iced matcha latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 104kcal

Author Kare

Ingredients

• 1 teaspoon matcha latte grade or ceremonial grade matcha green tea
• 3 tablespoons hot tap water
• 1-2 cups ice
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/2 cup lite coconut milk*
• 1 to 1 1/2 cups unsweetened almond milk

Instructions

• Grab a 24-ounce mason jar, and lid. Add matcha and hot water. Stir with a fork or whisk until most of the matcha is dissolved (there might still be a couple of lumps, but most of it should dissolve nicely).
• Add one or two ice cubes and stir to cool down the mixture, then add one more cup of ice. Add maple syrup, vanilla, and coconut milk. Screw the lid onto the jar and shake well. Remove the lid and add 1 cup almond milk. Top off with more ice and/or more almond milk if desired.
• Plop in a straw and serve!

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 100IU | Calcium: 240mg | Iron: 0.4mg

The post Easy Matcha Iced Latte appeared first on Kitchen Treaty.

This dairy-free tapioca pudding tastes just like I remember as a kid. Tapioca was one of my favorite desserts back then, and with this recipe, it’s moved back up the ranks. With a simple list of ingredients and just a few minutes to make, this dairy-free tapioca pudding is one for the keeper files!

If you’re looking for a ridiculously easy but still delicious tapioca pudding without eggs or dairy, you’ve come to the right place!

Table of Contents

• The Story Behind the Recipe
• Developing this Recipe
• Can You Make Tapioca Pudding without Eggs?
• Ingredients for Dairy-Free Tapioca
• Ways to Customize and Adapt this Recipe
• How to Make It
• How to Store Dairy-Free Tapioca
• Can You Freeze Coconut Milk Tapioca?
• More Dairy-Free Desserts

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

The Story Behind the Recipe

I was craving the tapioca pudding of my childhood, but unable to eat dairy. What’s a person to do? Create a new recipe, that’s what!

Developing this Recipe

For this coconut milk tapioca recipe, I started with the recipe right on the back of the Bob’s Red Mill package. Instead of soaking the tapioca in water, I soaked it in almond milk. Then, I cooked it with honey (but maple syrup is also delicious), vanilla, and coconut milk. I thought, how could that not turn out delicious? And I was right. Whew! The result was a rich and creamy coconut milk tapioca that instantly transported me back to my childhood. It’s a winner!

I decided to go with a combination of almond milk and coconut milk for max flavor and a good combo of creamy but a not-over-the-top ridiculously decadent affair that just using coconut milk might’ve created. And this thick, rich, and memory-invoking dairy-free tapioca pudding was born!

Can You Make Tapioca Pudding without Eggs?

I found that when testing this recipe for dairy-free tapioca, no egg was needed either! The pudding thickens up lusciously without it. Tapioca is a natural thickener, after all!

Ingredients for Dairy-Free Tapioca

• Almond milk – start with unsweetened almond milk. Oat milk would likely work wonderfully as well.
• Coconut milk – I find lite coconut is perfect, but you can use full fat for maximum creaminess.
• Honey – just a little. Swap in pure maple syrup if you like (or if you’re vegan). Start with the amount recommended in the recipe, then taste your pudding after it’s cooked and add more sweetener if you’d like.
• Tapioca pearls – Small pearls. You can find them in the baking aisle of most grocery stores.
• Fresh fruit (optional) – I like to top my coconut milk tapioca with strawberries and other fruit for some juicy-sweet added flavor.

Ways to Customize and Adapt this Recipe

• Fruity dairy-free tapioca – Stir in berries, diced peaches, citrus zest, or another favorite fruit before chilling for a delicious fruity spin.
• Chocolate dairy-free tapioca – Stir in 2 tablespoons of unsweetened cocoa powder when adding the coconut milk and honey. When it’s time to serve, top it off with mini chocolate chips and maybe a dollop of dairy-free whipping cream. You may want to increase the amount of sweetener to offset the unsweetened chocolate flavor. That’s easy to adjust after the pudding is done cooking.
• Vegan tapioca – Omit the honey and use a different liquid sweetener such as agave syrup or pure maple syrup.

How to Make It

First, add the pearl tapioca and the almond milk to a pan and let it soak, off the burner, for 30 minutes to hydrate and soften the tapioca.

Next, add the coconut milk and the honey, along with a pinch of salt. Place the pan over medium heat and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thickened.

Stir in the vanilla extract and spoon the dairy-free tapioca into individual serving containers and refrigerate.

Pull it out after it’s chilled, top with fresh fruit, and enjoy!

How to Store Dairy-Free Tapioca

Store dairy-free tapioca pudding in one large container or individual airtight containers in the refrigerator. It will last up to 7 days.

Can You Freeze Coconut Milk Tapioca?

I wouldn’t recommend freezing this dairy-free tapioca pudding because it will affect the texture.

More Dairy-Free Desserts

• Frozen Mini Blueberry Key Lime Pies
• Vegan Peanut Butter Mug Cake
• Coconut Berry Popsicles
• PB&J Thumbprint Cookies

Print

Creamy Dairy-Free Tapioca Pudding

Uber-creamy, rich and dreamy, vanilla-scented tapioca pudding of my childhood dreams. But without the dairy or eggs! Plus: not much sweetener at all! Bonus!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 175kcal

Author Kare

Ingredients

• 1/3 cup small pearl tapioca I use this brand
• 3/4 cup unsweetened almond milk
• 1 15-ounce can lite coconut milk
• 2-3 tablespoons honey or pure maple syrup*
• 1/8 teaspoon fine-grain sea salt
• 1 teaspoon vanilla bean paste or pure vanilla extract*
• Diced strawberries pomegranate arils, and an extra drizzle of honey for serving (optional) (or whatever fruit you like, really!)

Instructions

• Add pearl tapioca to a medium saucepan. Add almond milk. Let soak, off burner, for 30 minutes.
• Add coconut milk, 2 tablespoons maple syrup or honey, salt, and vanilla if using paste (if using extract, add after cooking).
• Place pan over medium heat and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened. Stir in vanilla extract if using. Taste and add additional honey if you desire a sweeter tapioca.
• Pour into heat-proof individual containers. Transfer to refrigerator and chill for at least 1 hour.
• Serve topped with fresh fruit and an extra drizzle of honey, if desired.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 223mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.2mg

The post Creamy Dairy-Free Tapioca Pudding appeared first on Kitchen Treaty.

I agreed with him up until early adulthood, when I discovered the beauty of a perfectly poached egg. Holy-what-have-I-been-missing-ness!

But the idea of straight-up raw eggs in something? Yeah, still skeeved me out a bit. So even though I enjoyed my fair share of eggnog lattes as a young adult- I guess I was far enough removed from the egg to be okay with them – a cold glassful of simply eggnog just really didn’t appeal to me.

And then. And then! Last year, I came across this vegan eggnog recipe and I had to try it. Laaaaaaaaaaaaaa! (That is the sound of angels singing.)

So so so SO good.

I made and tweaked and made and tweaked that recipe more my fair share of times last December, and for the past four months, I’d be lying if I said I haven’t looked forward to vegan eggnog season almost daily. Because seriously, this is a case in which plant-based beats the plants – er, the pants – off of the original dairy-and-egg version.

My favorite iteration of the recipe is this Chai-Spiced Vegan Eggnog, flavored not only with must-have nutmeg, but also some ginger, cardamom, cinnamon, and spicy peppercorns. And a star anise for good measure.

The inspiration recipe started with cashews, which I love. But I thought I’d try to make an easier version, one that starts with Silk Almondmilk and doesn’t need the lead time that soaked cashews call for. (I also like that using almond milk instead of cashews lightens up the recipe a bit).

First, we simmer the almond milk and coconut milk with the spices to infuse in all of that chai-spiced goodness. Then, we add a goodly bit of vanilla and blend it all up with several medjool dates. I find that dates are key to this recipe – they add a richness, thickness, and caramelly flavor. YUM.

Chill and serve it up with a generous dusting of more nutmeg and maybe even some rum if you’re so inclined. It tastes decadent as an evening cocktail, but this vegan eggnog recipe also makes a most excellent coffee creamer the next morning too.

You can bet I’ll be enjoying it both ways right up until Christmas. And, to be honest, well beyond as well. And Dad would approve, so, bonus!

More Dairy Free Christmas Recipes

• This 6-Ingredient Vegan and Dairy Free Eggnog pares down the ingredient list but also perfects vegan eggnog. We love it so much!
• Warm mulled wine is perfect for cozying up with. This Gluhwein hits the spot. 
• Here are some dairy free Christmas cookie ideas – love both of these! PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This chai eggnog makes coffee super creamy! This  Vegan Mocha Peppermint Creamer does too. So festive!

Money-Saving Tip

Grab your spices in the bulk section of your grocery store. You’ll be amazed by how much you save!

Print

Chai-Spiced Vegan Eggnog

Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer – and I sip it all December long.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups – about 6 6-ounce servings

Author Kare

Ingredients

• 2 cups Silk Unsweetened Almondmilk
• 1 15-ounce can full-fat coconut milk
• 1 teaspoon freshly grated nutmeg + more for serving
• 3 5-inch cinnamon sticks
• 1 pinky-sized hunk of ginger sliced thin (can substitute 1/2 teaspoon ground ginger)
• 15 black peppercorns
• 6 pods cardamom smashed
• 1 star anise optional
• 1/8 teaspoon ground turmeric optional; for a bit of color only
• 6-7 medjool dates pitted
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

• Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
• Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you’d like it a little sweeter.
• Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways. This is a sponsored post that I created in partnership with Silk. I only work with brands I love! Thank you for supporting the brands who support Kitchen Treaty.

The post Chai-Spiced Vegan Eggnog appeared first on Kitchen Treaty.

I’m not sure what it is about almond butter, but it tastes kind of like cookie dough to me – especially homemade almond butter. Is it just me? Am I crazy? I think I know the answer to that, and I’m not sure I like it.

So I took my craziness, and I made it into a smoothie. As fall approached, I was craving a protein-rich smoothie with warm spices and filling ingredients. I love oats in smoothies, so it wasn’t long before I was determined to create a smoothie that tasted just like an oatmeal cookie. And when I think cookie, I think almond butter! Or something like that.

Yeah. Definitely crazy.

But for that it’s worth, this vegan Oatmeal Cookie Smoothie? It’s crazy good. Like, seriously, one of my best smoothies ever. I like it so much it makes me talk like, like a valley girl. Tubular!

Okay, so here’s what we’ve got. Oats, soaked for just a few minutes in almond milk to soften ’em up (oats can taste chalky in smoothies, and that extra step can help). Banana for sweetness and creaminess. A date to add some extra caramelly sweet goodness because the smoothie is based on a cookie, after all. Cozy cinnamon and vanilla. And, of course, a scoop of almond butter.

I love this Oatmeal Cookie Smoothie for breakfast, but they’re equally delicious as an afternoon pick-me-up or just when I’m craving something sweet. Perfect after-school snack too. Maybe by the time our picky daughter is in school full-time, she’ll finally realize that smoothies are fan-freaking-tastic. But until then, I guess I’ll have to enjoy them for her.

Because I’m not only crazy sometimes, I’m selfless too.

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Ah, the great outdoors. Nothing gets you out there and, just, in it more than camping. Our family loves it.

Often, people who love camping start out in tents when they’re younger, then upgrade and eventually find themselves in a big ol’ RV. But it’s actually been the reverse for us. When our daughter was born, we owned a travel trailer – but we were too chicken to take an infant camping. So we sold the trailer.

But after a couple of years, we missed camping! We lack the space for parking an RV at our current house,  so last summer, we picked up a tent on a whim and headed to a nearby state park. I was a little worried about going back to basics, but armed with a couple of airbeds and and a sense of adventure, we had a ton of fun – our adventurous daughter most of all.

The day we got home, I planned our next trip – and so it went. So I guess now we are officially tent campers!

Once the issue of shelter was out of the way, I started thinking about vegan camping food. As fans of camping know, part of the fun of camping is the food! But for vegans, finding vegan camping food ideas that are easy to cook in camp can be a challenge.

Campfires aren’t always allowed in campgrounds around here, so we often rely on our camp stove and portable grill to cook meals. But it’s way more fun to cook over the fire, so we’re trying to do that a little more.

I’m not a vegan – I don’t eat meat or dairy, but I still eat eggs and honey – but when we went camping a couple of weeks ago, I challenged myself to go full-on vegan with my food. Leaving honey out was easy, but I had been relying on eggs for breakfast – so I had to come up with a few new ideas.

But first …

General Rules for Stress-Free Camping Meals

• Plan your menu beforehand (write it down!)
• Keep meals as simple as possible
• Use only one pan whenever you can (less dishes = a good thing)
• Consider paper plates (again with the less dishes thing!)
• Prep veggies/fruits/etc. before you go

Now for the grub!

Vegan Camping Breakfast Ideas

The post Vegan Camping Food Ideas + A Recipe for PB&J Overnight Oats appeared first on Kitchen Treaty.

Basically, this latte with turmeric is a total win!

I think we can all agree that turmeric is has been having a moment, well, for a while now – and for good reason. My favorite way to enjoy it? In the form of a Golden Milk Latte!

What is a Golden Milk Latte?

In a nutshell, a turmeric latte is made by simmering turmeric and ginger with milk. To make it more of a latte, I go heavy on the milk and froth it – and I highly recommend adding a touch of cinnamon and vanilla to the equation too.

Taste-wise, to me, golden lattes are reminiscent of a chai tea latte – both are warm, spicy, and comforting.

What Do Golden Lattes Taste Like?

Like coffee, golden lattes can be a bit of an acquired taste. Turmeric can be a bit bitter, though simmering helps tame that. Ginger, vanilla, and honey also help counteract the bitterness.

Recipe Development Notes

• Dried turmeric vs. fresh turmeric: I’ve tried this turmeric tea latte with fresh turmeric root, but I prefer both the ease and taste of ground turmeric. I’ve also made it with fresh ginger and like it just as well as ground, though the end result is a bit more … piquant (in a good way).
• Dialing in the sweetener & spices: I’ve tried golden milk lattes with pure maple syrup instead of the honey, crushed cardamom pods, vanilla beans, star anise, cayenne pepper, and peppercorns instead of ground black pepper. And honestly, all versions are delicious. But ultimately, I decided to keep this Golden Milk Latte recipe at its most basic and I encourage you to tinker with the recipe until you’re happy with your own personalized version.

Golden Latte Recipe Ingredients

For this golden milk latte recipe, I keep it as easy and as basic as possible, a building block for you and your own customized golden latte deliciousness. No matter which way you try it, I just know you’re going to love this golden milk and all of those turmeric tea benefits!

• Milk – I like to use unsweetened almond milk, but oat milk is also rich and delicious. Dairy milk works too; just use whichever you like!
• Honey – I love the rich sweetness of honey in golden milk lattes. Pure maple syrup is an excellent substitute, especially if you’re eating a vegan diet.
• Turmeric – I go with the vibrant orange-yellow ground dried turmeric found in the spice aisle.
• Ginger – I also use ground dried ginger, but 1-2 teapoons of grated fresh ginger works well, too.
• Cinnamon – One cinnamon stick for subtle cinnamon flavor.
• Vanilla – I love how vanilla rounds out the sweet and spicy flavors in golden milk lattes!
• Coconut oil – This is optional, but some studies have shown that a touch of fat like coconut oil can help your body absorb some of the beneficial compounds found in turmeric. (source + more info)

Recipe Adaptations & Variations

Make Golden Milk Powder: I love this little shortcut for making turmeric lattes. In a small bowl, mix together 2 tablespoons ground turmeric, 2 tablespoons ground ginger, and 1 tablespoon ground cinnamon. When you’re ready to make a golden latte, add 1 teaspoon of the mix to the saucepan along with the other ingredients.

Vegan Golden Milk Latte: Be sure and use a plant-based milk, and swap the honey for pure maple syrup or agave syrup.

Optional additions – add with the other spices at the beginning of the process.

• Pinch freshly ground black pepper (also reported to help your body absorb cucurmin from the turmeric)
• 1/2 vanilla bean (seeds scraped and entire bean added)
• 2-3 cardamom pods (crushed)
• 1 star anise
• Pinch ground cayenne pepper
• Pinch freshly ground nutmeg
• Black peppercorns

Print

Golden Milk Latte

Health benefits of turmeric aside, a mug of this comforting turmeric tea is also just the perfect way to cozy up at the end of a long day. I think it's reminiscent of a chai latte – warming and a bit spicy. Take this recipe and customize however you'd like!

Course beverages

Cuisine American, Indian

Keyword golden latte, golden milk latte, golden milk latte recipe, golden turmeric latte, latte with turmeric, turmeric latte, turmeric latte drink, turmeric spiced latte, turmeric tea, turmeric tea benefits

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 119kcal

Author Kare

Ingredients

• 1 cup unsweetened almond milk
• 1 teaspoon honey up to 1 tablespon or more, to taste) (can sub pure maple syrup for vegan version
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger can sub 1-2 teaspoons fresh grated ginger, to taste
• 1 5- inch cinnamon stick can sub 1/8 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut oil optional*

Optional additions – add with the other spices at the beginning of the process.

• Pinch freshly ground black pepper*
• 1/2 vanilla bean seeds scraped and entire bean added
• 2-3 cardamom pods crushed
• 1 star anise
• Pinch ground cayenne pepper
• Pinch freshly ground nutmeg
• Black peppercorns

Instructions

• Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
• Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
• Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
• Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.

Notes

* Coconut oil and ground black pepper have both been found to help increase the absorption of curcumin, the beneficial anti-inflammatory compound found in turmeric. I usually include both for this reason.

Vegan option:

Use pure maple syrup instead of honey to sweeten.

Adapted from The View From Great Island – I first learned about Turmeric Tea when Susan linked to her beautiful recipe on Facebook, and I am forever grateful!

Make Golden Milk Powder: I love this little shortcut for making turmeric lattes. In a small bowl, mix together 2 tablespoons ground turmeric, 2 tablespoons ground ginger, and 1 tablespoon ground cinnamon. When you’re ready to make a golden latte, add 1 teaspoon of the mix to the saucepan along with the other ingredients.

Nutrition

Serving: 1cup | Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 327mg | Potassium: 111mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 384mg | Iron: 2mg

More Warm & Cozy Drinks

• Chamomile Tea Latte
• Hot Chocolate for One
• Honey Vanilla Oat Milk Latte
• London Fog Latte

FAQs

Q: Does a turmeric latte contain coffee?
Nope! It might have the name “latte” in it, but it doesn’t have espresso or coffee. I call it a latte because of the creamy, frothy milk.

Q: What are the health benefits of golden milk?
Turmeric (curcumin), is well-known for its anti-inflammatory and antioxidant properties (source). A latte with turmeric is the perfect way to enjoy this wonder-spice!

Q: Can I use fresh turmeric instead of ground turmeric?
Yes, although when I was testing this recipe, I actually preferred the dried turmeric, but fresh works too! Either way, you’ll get turmeric tea benefits. Use about 1 teaspoon grated fresh turmeric and strain before serving.

Q: How do I make this turmeric latte frothy?
After heating, froth with a hand-frothed or whisk vigorously by placing the whisk in the drink, putting the handle between your palms, and moving them back and forth for a quick spin.

Q: Can I make this an iced turmeric latte?
Yes! Let it cool completely, then pour over ice.

The post Turmeric Latte (Golden Milk Recipe) appeared first on Kitchen Treaty.

Other than tasting amazing, the best part about these Banana Oat Pancakes is that you need exactly ZERO BOWLS. That’s right – banana oat pancake batter mixes up entirely in your blender. Add the ingredients to the pitcher of your blender, blend, and pour directly onto your griddle.

• Jump to Banana Oat Blender Pancake Recipe
• Reader Reviews & Comments

• More About Banana Oatmeal Pancakes
• The Story Behind the Recipe
• Recipe Development & Testing Notes
• Recipe Video
• Banana Oat Pancake Recipe Ingredient Info
• Additions & Substitutions
• Step-by-Step Directions & Pics
• More Banana Breakfast Goodness

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Banana Oat Pancakes

Forget "one bowl" – this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! If you're looking for pancakes without eggs, this recipe is it! The mashed banana acts as a natural binder and adds sweetness, so the pancakes hold together without needing any eggs.

Course Breakfast

Keyword banana blender pancakes, banana oat pancakes, banana oatmeal pancakes, blender pancakes, gluten free banana pancakes, pancakes without egg, vegan banana pancakes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 211kcal

Author Kare

Equipment

• High-powered blender (I use [and highly recommend] a Vitamix) (affiliate link)

Ingredients

• 1 tablespoon white vinegar
• 1 cup unsweetened almond milk
• 2 cups old-fashioned rolled oats be sure to use certified gluten-free oats if necessary
• 1 medium ripe banana approx. 6 ounces
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg optional
• 1/2 teaspoon kosher salt
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

Instructions

• Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
• Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
• Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
• Let the batter rest for about 5 minutes.
• Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
• Serve with toppings of your choice such as vegan butter, pure maple syrup, fresh sliced bananas or another fruit, peanut butter, or jam.

Notes

I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.

Nutrition

Calories: 211kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 725mg | Potassium: 180mg | Fiber: 4g | Sugar: 10g | Calcium: 230mg | Iron: 2mg

The Story Behind the Recipe

I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. It took a lot of testing, but I finally got it right! Hurrah!

I created this recipe for Banana Oatmeal Pancakes all the way back in 2016. After testing over 20 times 😅, I proudly created a vegan and gluten-free Banana Oatmeal Pancake recipe that used ZERO bowls and mixes up right in a blender to make pancakes that are SOOOOO fluffy, tender, golden, and health-conscious to boot!

Years later, I still turn to this recipe constantly for banana oatmeal pancakes when I’m looking for a satiating, easy pancake recipe.

Recipe Development & Testing Notes

Gotta say, my blender got a serious workout creating these vegan banana oatmeal blender pancakes (psst, they’re gluten free, too!) Because I probably tried about 20 variations of the recipe before I was finally happy with it.

The first attempts were definitely dense (and often fell pretty flat, too). So I worked hard on finding the right amount of leavening without the taste of leaveners (and the additional challenge of creating a Banana Oatmeal Pancake recipe without egg!) I persevered, and finally ended up with these tasty morsels with the perfect texture by using both baking soda and baking powder. The baking soda combines with the acids in the buttermilk mixture to help these pancakes raise and get fluffy, and the baking powder takes it the rest of the way without the unpleasant taste that can come from too much of either ingredient.

And then I made banana oat pancakes about 20 more times to make sure I got them right.

Okay, that last part was a little bit of a lie because mostly, I made them 20 more times because I LOVE them.

Banana Oat Pancake Recipe Ingredient Info

The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!

• Almond milk & vinegar – This makes a buttermilk situation that helps the banana oat pancakes come out lighter and fluffier.
• Oats – Using my high-powered blender, I grind oats into a nice, fluffy oat flour. No wheat necessary! (You leave the oat flour in the blender for the recipe, but I scooped it out for the pic above to show how white and fluffy it gets. Love!)
• Banana – Got an extra ripe one? Perfect! Banana naturally sweetens these pancakes and replaces the eggs.
• Baking powder and baking soda – for fluffiness!
• Pure maple syrup – The banana adds sweetness all on its own, but pure maple syrup takes it to the level I love it (plus helps thin the batter). You can reduce the amount but might want to make up for it with more buttermilk.
• Vanilla – For warm, sweet flavor.
• Cinnamon – love the flavor cinnamon adds to the equation. I like to add a touch of nutmeg, too – highly recommend the addition.

Additions & Substitutions

• Make blueberry banana oat pancakes by stirring in fresh or frozen blueberries after you’ve blended the batter.
• Or try mixing in another fresh fruit like raspberries or strawberries. Yum!
• Drop in some chocolate chips after blending or onto the pancakes on the griddle for a sweet treat.
• If you don’t have vinegar for the almond milk buttermilk, you can use lemon juice. Or, simply leave out the vinegar or lemon altogether. Your pancakes won’t be quite as fluffy but still delicious.
• Add warming spices like nutmeg, cardamom, or a pinch of cloves. Pumpkin spice blend would even be nice!
• Add an egg. A lot of Banana Oatmeal Pancake recipes out there have egg in them, and if you want to up the protein, go for it! Obviously they’ll no longer be vegan, though. I haven’t yet tried this recipe with egg yet but will update when I do.

Step-by-Step Directions & Pics

No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.

1. First, add the oats to your blender and pulverize them into a fine flour.
2. Then, add the remaining ingredients and blend until it’s a thick batter consistency.

3. After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.

More Banana Breakfast Goodness

• These fluffy banana pancakes are a more traditional banana pancake recipe but definitely worth a try!
• Super Moist Vegan Banana Bread Muffins are such a delicious banana breakfast!
• This Banana Walnut Oatmeal recipe cooks up fast and easy in your electric pressure cooker.
• Banana Almond Butter Waffles cook up so crispy and are fully vegan!

The post Banana Oat Pancakes (Gluten-Free, Vegan, Blender Recipe) appeared first on Kitchen Treaty.

This version’s a bit heartier than some, thanks to the addition of oats. I’ve done that once before, in this Blueberry Oatmeal Smoothie, and I figured it was time I did it again.

Oats are an awesome addition to smoothies. Aside from the added fiber, they bulk up your typical fruity base to help keep you satisfied for longer.

I love cranberry smoothies this time of year – not only for the health factor, but also because they’re just so darn seasonal! I mean, you can’t not look at this smoothie’s rosy hue and NOT feel good, am I right? (To feel even better, drink it too!)

Oh, and just an aside: pineapple may seem like a strange ingredient to add to the list, but stay with me here! The sweetness of the pineapple is the perfect counterpoint to the tart cranberries – no extra sweetener needed.

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Spiced Cranberry Oat Smoothie

Tart cranberries join up with warm winter spices for a festive smoothie with no added sweetener.

Author Kare

Ingredients

• 3 tablespoons rolled oats
• 1/3 cup unsweetened almond milk or your milk of choice
• 1/3 cup frozen pineapple chunks
• 1/3 cup fresh or frozen cranberries
• 1 medium ripe banana
• 1/4 - 1/2 teaspoon ground cinnamon to taste
• 1/8 teaspoon freshly ground nutmeg

Instructions

• Add all ingredients to the pitcher of a blender and puree until smooth. Serve.

The post Spiced Cranberry Oat Smoothie appeared first on Kitchen Treaty.