Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

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

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

• t
• e
• x
• t

Print

Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

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

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

Print

Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup 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.

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.

These 3-Seed Tahini Chocolate Chip Cookies are extraordinary, and I am SO excited to be sharing this cookie recipe with you today!

Table of Contents

• The Story Behind the Recipe
• Developing This Recipe for Tahini Seed Breakfast Cookies
• Ingredients
• Adaptations/Variations
• How to Make Tahini Seed Chocolate Chunk Breakfast Cookies
• Tips for Success
• How to Store
• Can I Freeze Tahini Breakfast Cookies?

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

The Story Behind the Recipe

Every August for the past 10 years, our family has headed up to Salt Spring Island in British Columbia for a week of relaxation and fun. It’s the most gorgeous place, tightly packed with tall evergreens along narrow winding roads that open up to blue water vistas.

My kid is there for pretty much solely for a week in the lake at the center of the island, and to catch up with friends who return to the same place every year, too. But for me, one of the best things about Salt Spring is that it’s a straight-up foodie paradise.

One of the reasons for that is that there are farm stands along the sides of the roads everywhere, and in August, these stands are usually overflowing with the locals’ garden abundance.

While some farm stands are what you’d expect – a cart and a roof with maybe some eggs in an ice chest, flowers, a few squash and other vegetables – some are a full-on experience.

Last year, we discovered a huge covered farm stand tucked up a hill on the side of the road. Once we’d parked, climbed up, and picked out homemade cupcakes, we turned around and were greeted by the stunning blue of the bay below us. A long, rustic slab of wood served as a bar facing the view, with stools lined up underneath. We sat down, enjoyed our cupcakes, sipped coffee, and enjoyed the quiet and the scenery.

This past August, I decided to head out by myself late one morning to see what types of squash and other goodies I could find at the local farm stands. After a few stops, I entered the gate of Stowel Lake Farm, crunched up the gravel drive, and parked, then wandered up the flagstone path surrounded by flowers that are always buzzing with butterflies and bees. As usual, this farm stand had gorgeous plants, lots of produce, and a few baked goods.

And it was here that their Tahini Seed Cookies stopped me in my tracks.

There was one left. It was huge, glorious-looking, and mine. Forgetting about everything else, I tucked my four dollars into the honor slot, grabbed the cookie, and carried it back to my car. I quickly decided I was going to wait to find the perfect oat milk latte before I ate it, so I ventured down the road and, as luck would have it, found a coffee stand pretty quickly. They made me the most excellent latte, and I sat down at one of their umbrella-covered tables and dug into the latte and the cookie.

Ohmygosh. This cookie.

It was a vanilla-and-sea-salt-laced cookie PACKED full of seeds, a hint of cardamom and tahini, and a glorious chocolate chunk now and then.

I immediately knew I wanted to recreate these cookies at home, but there is no recipe like that out there – all I had to go on was the list of ingredients on the side of the cookie jar. Stowel Farm’s website mentions their popular cookies, but no recipe.

Soooooo … I set out to recreate this incredible seed cookie that I just had to have in my life year-round. And that’s how these Tahini Seed Chocolate Chunk Breakfast Cookies came to be!

I have to note that it took me awhile to realize that these tahini cookies are actually what’s considered to be a breakfast cookie. Which makes perfect sense because I have found myself grabbing one or two for breakfast – and felt great about it because of all of those glorious fiber-and-protein-and-omega-packed seeds. They’re excellent for a satiating snack, too!

Developing This Recipe for Tahini Seed Breakfast Cookies

I knew straight away that this was not going to be a normal cookie recipe. For one, these cookies clearly didn’t have any flour (and were labeled at the farm stand as gluten-free, too). But thankfully, the cookie jar at the farm stand listed the ingredients in the cookies (just not the quantities), so I had somewhere to start.

I stirred together some rolled oats with a bunch of seeds (sunflower seeds, pepitas [pumpkin seeds], and sunflower seeds), along with some dark chocolate chunks, vanilla, salt, and cardamom. Then I added what seemed like a good amount of tahini along with some honey.

The “dough” was not dough-like at all, but I persevered, scooping balls onto my baking sheet, then pressing them gently flat.

I shrugged and baked them, figuring it was going to be an epic fail.

I pulled them out of the oven, and they had actually puffed up a little and held together! From there, I let them cool all of the way on the cookie sheet.

Then I lifted one up, and it miraculously held together! I knew that the tahini and honey would act as a binder, but I was still floored that it actually worked. Better yet, the cookie was delicious!

I went through many iterations of this cookie before I settled on the recipe I’m sharing here today. This, in my opinion, has the perfect amount of vanilla and cardamom, holds together well, and tastes amazing!

The inspiration cookies had coconut, by the way, but when I tried adding coconut, the cookies suddenly had a moist quality that had them falling apart by day two. I didn’t feel like it added much to the flavor, so I continued developing the recipe without coconut. I have a hunch that toasted coconut flakes might work, though, I just haven’t tried it yet.

Ingredients

Okay, so what do we have in these little gems?

• Tahini – You want a runny, creamy tahini that you can stir together well so that it is nice and homogenous when you add it to your cookies.
• Honey – Any honey will work, use your fave.
• Vanilla – Pure vanilla extract is what I use. I want to try these breakfast cookies with vanilla bean paste or fresh vanilla bean but haven’t yet.
• Cardamom – Ground cardamom goes perfectly with the sesame taste of tahini and the mellow sweetness of the vanilla.
• Kosher salt & flaky sea salt – Kosher salt for in the cookies, flaky sea salt like Maldon for sprinkling over the top.
• Oats – I like to use thick rolled oats which I think stand up to the seeds well and add to the hearty quality of these breakfast cookies.
• Pepitas – Also known as pumpkin seeds, these green seeds are so good for you and just so good! I use raw, unsalted pepitas.
• Sunflower seeds – At the time I was testing this recipe, I had the hardest time finding raw sunflower seeds! So I used roasted, salted sunflower seeds. I’m sure raw sunflower seeds will work just as well.
• Sesame seeds – You’ll want raw sesame seeds. They’re found in the spice section of most grocery stores.
• Chocolate chunks – I like dark chocolate chunks for these tahini cookies, but you can use whatever chocolate chips or chunks you like.

Adaptations/Variations

• I plan to test this recipe with other nut butters and seeds/nuts, but haven’t yet. I suspect cashew butter/cashews will be lovely.
• Make ’em vegan: Honey is not vegan, but you can swap in pure maple syrup for a fully vegan version of these breakfast cookies.

How to Make Tahini Seed Chocolate Chunk Breakfast Cookies

I think you’re going to LOVE how easy these breakfast cookies are to make.

Preheat your oven, line a baking sheet with parchment paper, and grab a medium-sized bowl. Add the tahini, honey, vanilla, cardamom, and kosher salt to the bowl and mix it together until well combined.

Now, pile in all the seeds and the chocolate chunks. Stir until completely combined. The mix will be somewhat loose and will require a bit of muscle to get everything combined.

From there, scoop balls onto your baking sheet. I like to use a two-tablespoon cookie scoop.

Space them about two inches apart, and flatten them gently with your fingers. They’ll be a little fragile, just press the sides back in as you go.

I like to add a couple of extra chocolate chunks to the top of each cookie for presentation, but that’s totally optional.

Then, bake them until the edges are golden. Pull them out of the oven, sprinkle with flaky sea salt if you like, and let them sit until completely cool on the cookie sheet. They’ll adhere together as they cool.

Tips for Success

• Mix the wet ingredients together first. This helps to make sure all of the flavors of the vanilla, salt, and cardamom are evenly distributed.
• Let them cool completely on the baking sheet! This is where the magic happens – they bind together the rest of the way while cooling off.

How to Store

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days.

Can I Freeze Tahini Breakfast Cookies?

Yes! Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

I hope you love this unique cookie recipe as much as we do! It’s been so fun to discover a new way to make delicious cookies that are so chockfull of good stuff that we feel good about eating them. AND after talking about them, I’m off to my freezer to snatch one up and eat it with my coconut creamer coffee! 🍪✌️

Print

Tahini Seed Chocolate Chunk Breakfast Cookies Recipe

Densely packed with seeds, dotted with chocolate, held together with tahini and honey and flavored with vanilla and cardamom. I LOVE these slightly sweet, full of flavor, seedy-in-the-best-way, healthy cookies!

Keyword breakfast cookies, flourless seed cookies, seed cookies, sunflower seed cookies, tahini cookies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 14 minutes minutes

Servings 15

Calories 146kcal

Author Kare

Ingredients

• 1/2 cup tahini mixed well
• 1/4 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon kosher salt
• 2/3 cup rolled oats
• 1/2 cup raw unsalted pepitas
• 1/2 cup roasted salted sunflower seeds raw will work too
• 2 tablespoons raw sesame seeds
• 1/3 cup chocolate chunks or chocolate chips; plus a few more for topping if desired
• 1/2 teaspoon sea salt flakes for sprinkling on top; optional

Instructions

• Preheat your oven to 350°F and line a large baking sheet with parchment paper.
• Add the tahini, honey, vanilla, cardamom, and 1/4 teaspoon kosher salt to a medium bowl. Stir together until completely combined.
• Add the dry ingredients except for the flaky sea salt, which you'll sprinkle on after they bake. Mix with a sturdy wooden spoon or spatula until thoroughly combined.
• Scoop rounds of the cookies onto your baking sheet, about 2 inches apart. I like to use a 2-tablespoon cookie scoop, and as I'm scooping, I really try to push the cookie dough together to help it stick together.
• With your fingers, gently press the edges of the cookie together while pressing down to flatten it. You might have a few errant seeds fall out; this is okay and normal! Just do your best to push it back into the side of the cookie.
• If desired, top each cookie with two or three more chocolate chunks.
• Bake for 10-13 minutes, until ever so slightly puffed and the edges of the cookie are turning golden.
• IMPORTANT: Allow the cookies to cool on the baking sheet until completely hardened and cool, about one hour. They harden and stick together as they cool.
• Remove the cookies from the parchment and serve. Store in an airtight container at room temp for up to 5 days.

Notes

Total time does not include one hour cooling time. 

Storage & freezing notes

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days. Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg

The post Tahini Seed Chocolate Chunk Breakfast Cookies appeared first on Kitchen Treaty.

Made from scratch with a buttery vanilla base layer covered with sweet cream cheese that melds together into ooey gooey butter cake bliss, this rich and indulgent cake is the BEST with a strong cup of coffee. Nothing better!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gooey Butter Cake
• Ingredients
• How to Make Gooey Butter Cake
• Tips for Success
• Frequently Asked Questions
• More Sheet Cake Recipes

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

The Story Behind the Recipe

Here in the Pacific Northwest, late August brings a hint of fall chill into the air. I’m equal parts excited and resentful. Yes, I absolutely adore fall, but I also can’t help clinging onto our gorgeous (and fleeting) PNW summers.

These past couple of weeks, the weather has been especially fall-like. One particularly cold and gray day, I flipped on the furnace and threw on a pair of fuzzy socks. And then, all of the sudden, I got really, really excited for fall. Pumpkin spice latte excited (yes, PSL is already out!) Curl up with a book and a cozy blanket excited. Roaring fire excited. And, of course, baking excited!

I’ll give you one guess as to what I baked first. Hint: It’s the theme of this post. That’s right – I made a Gooey Butter Cake!

It’s the perfect segue into fall baking. We enjoyed ours plain, but the last of summer’s berries would have been perfect scattered along the top. Equally perfect would have been a pumpkin gooey butter cake recipe, which is on my list to create. For now, we have the classic.

Why You’ll Love Gooey Butter Cake

There are a few versions of Gooey Butter Cake out there, but biased as I am, I think this one is the best!

Many of them use yellow cake mix, which definitely makes it super easy. Others are the reportedly more authentic St. Louis gooey butter cake, which looks amazing, but requires yeast in the base, and I like something a bit faster and easier.

This from-scratch Gooey Butter Cake recipe is the perfect compromise. I love the thick, almost cookie-like from-scratch base layer (it probably resembles a blondie most closely) and the equally thick, buttery cream cheese layer that combines with the base for the gooiest butter cake around!

This cake is so good!

Ingredients

• Sugar – You’ll need granulated (plain white) sugar for the bottom layer, and powdered sugar for both sweetening the top layer, and dusting over the top of your Gooey Butter Cake.
• Butter – Just your standard sticks of butter, though I like going with unsalted to better control the salt level in my baked goods. This Gooey Butter Cake has two, yep two, sticks of butter. It lives up to its name!
• Eggs – You’ll want three eggs and one additional yolk. I just save the white from the yolk for the following morning’s scrambled eggs.
• Vanilla extract
• Almond extract – I really like the hint of flavor a smidge of almond extract adds, but you can leave it out if you don’t have it or don’t love it.
• Flour – Straight up all-purpose flour.
• Baking powder
• Salt – I like a fine-grain salt for baked goods.
• Cream cheese – I’ve only made this with full fat, dairy cream cheese, but I think that both lite and vegan would work. (I need to test this recipe both ways and will report back!)

How to Make Gooey Butter Cake

Making Gooey Butter Cake is a bit different than your standard cake recipe, because it’s made in two separate layers.

The first layer is like a combination between a chewy bar cookie and a blondie. You can mix these ingredients by hand, combining the melted butter and the sugar first, then stir in the egg yolk, egg, vanilla extract, and almond extract. From there, sift in your flour, baking powder, and salt, then stir until combined.

The batter will be very stiff. Pour it into your baking pan (line it with parchment for easy clean-up, if you like), and press it with your fingers or a measuring cup so that it’s in an even layer across the bottom of the pan.

Now, it’s time for the topping! Grab your hand mixer to make this part easier.

Whip the cream cheese until super creamy, then add the eggs and vanilla and combine well. Add the powdered sugar a little at a time.

Then, pour the cream cheese topping over the cookie/cake layer.

And spread it until even.

Now, it’s time to bake! You’ll want to bake ooey gooey butter cake until the edges have lifted away slightly from the pan and the whole thing is lightly golden.

If it still wobbles a little in the middle, that’s okay!

Once the cake has cooled, it’s time to cut it into squares.

Dust with powdered sugar, and dig in!

Tips for Success

• Make sure your cream cheese isn’t super cold. 30-60 minutes at room temperature before you begin is fine.
• Line your pan with parchment paper. It’s not a must, but it helps make it super easy to lift your cake out of the pan.
• Eat it COMPLETELY COLD. Cool the cake in the pan, then refrigerate it until it’s cold. In my opinion, it tastes the best when it’s chilled.
• To get clean slices, run your knife under hot water, dry it, and then slice the cake. You’ll want to do this after every cut.

Frequently Asked Questions

How do I know when Gooey Butter Cake is done? Should it be jiggly in the middle?

The cake will be lightly golden, and slightly darker around the edges. The edges will have lifted away from the side of the pan a bit, and the center will jiggle a tiny bit when shaken

Do I eat Gooey Butter Cake warm or cold?

You can eat it either way, but I recommend enjoying it cold, straight out of the fridge. It just tastes better!

How do I store Gooey Butter Cake?

Extra cake should be stored in an airtight container and placed in the fridge for up to 5 days.

What can I serve with butter cake?

If you like, you could top your Gooey Butter Cake with fresh berries like blueberries, raspberries, strawberries, or raspberries. A berry puree or berry sauce (like this blueberry lemon sauce) is amazing with gooey butter cake, too. Honestly, I like mine simple, with a dusting of powered sugar only. With the buttery vanilla flavor and the gooey texture, I find it plenty rich and satisfying plain with a cup of coffee.

More Sheet Cake Recipes

• Chocolate Wacky Cake
• Banana Spice Cake
• Lemon Cake
• American Flag Cake

Print

Gooey Butter Cake Recipe (from Scratch)

So moist it's gooey – in the BEST possible way! This buttery vanilla cake is made in two layers, with a soft blondie-style base and cream cheese top. Serve with your morning coffee or enjoy it at the end of the day as a decadent dessert. Or both!

Keyword gooey butter cake, ooey gooey butter cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 15

Calories 427kcal

Author Kare

Ingredients

For the cake base:

• 1 1/3 cups granulated sugar
• 1/2 cup unsalted butter melted; one stick
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine-grain sea salt or table salt

For the cream cheese layer:

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter melted
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 1/2 cups powdered sugar plus more for dusting

Instructions

• Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
• In a large bowl, combine the granulated sugar and melted butter. Next add the egg yolk, one egg, vanilla and almond extracts, and stir to combine.
• Set a sifter over the top and add the flour, baking powder, and salt. Sift it into the wet ingredients, then use a wooden spoon or spatula to stir just until combined. The dough will be thick, like the texture of cookie dough.
• Pour the dough into the prepared baking pan and press into the baking pan, creating an even layer, by flattening the dough with your hands or by using the bottom of a measuring cup to lightly press it in. Place the dough in the fridge to chill while you make the cream cheese layer.
• In a large bowl, use a hand mixer to beat the softened cream cheese with the melted butter until light and creamy.
• Add the remaining two eggs and the vanilla extract, mixing until well-combined.
• Add the powdered sugar in batches, mixing until combined.
• Spoon the filling onto the chilled dough and smooth it out with a butter knife or an offset spatula, making sure to get it into all the corners.
• Bake until the top is lightly golden, the edges have pulled away slightly from the sides of the pan, and the center is only slightly jiggly – 35 to 45 minutes.
• Remove the baking pan from the oven and allow it to cool on a wire rack for 10 minutes before removing the cake from the pan. Alternatively, you can chill it at this point so that it's completely cold when served (my favorite way to serve it!)
• Cut the cake into equal-sized squares and dust with powdered sugar before serving. 
• Keep refrigerated in an airtight container for up to 5 days.

Nutrition

Calories: 427kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 226mg | Potassium: 60mg | Fiber: 1g | Sugar: 46g | Vitamin A: 646IU | Calcium: 75mg | Iron: 1mg

The post Gooey Butter Cake Recipe (from Scratch) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Dairy-Free Eggnog Ingredients
• How to Make It
• Frequently Asked Questions
• More Dairy Free Christmas Recipes
• More Cashew Cream Recipes

• Jump to full, printable recipe
• Reviews and comments

The Story Behind the Recipe

Growing up, we really weren’t an eggnog family. My first encounter with it was well into adulthood – in the form of an eggnog latte.

That easily segued into the real stuff whenever possible every December, but when I had to remove dairy from the menu, this Dairy-Free Eggnog is what really came to the rescue.

When I discovered Dairy-Free, Vegan Eggnog, the angels sang. Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?

After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist.

But more often than not, this Easy 6-Ingredient Dairy-Free Eggnog is what I’m all about every December.

I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.

Dairy-Free Eggnog Ingredients

Not only is it a super-simple list of ingredients, but this is so much easier to make than traditional eggnog!

We’ve got:

• Cashews – blended with water, cashews are creamy dreamy goodness (as also evidenced here and here)
• Coconut milk – a little sweetness and wonderful richness. I like lite coconut milk for this recipe, but you can use full fat if you prefer. .
• Dates – trust me on these. They add thickness and a carmelly, rich sweetness. SO GOOD.
• Vanilla – necessary!
• Nutmeg – even more necessary!
• and Sea salt – to help round out the flavors. Just a little!
• Okay, and a little water, too.

How to Make It

First, soak your cashews for ultimate creaminess.

Then, add all of the ingredients to the blender and blend completely. Hello, thick, rich, decadent egg free and lactose free eggnog! Taste your dairy free eggnog, and add more dates if you’d like for it to be sweeter.

Now chill it for a bit, and you have frothy cool eggnog in your life. YESSS.

Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Dairy-Free Eggnog a try, and I hope you love it as much as we do!

P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)

Frequently Asked Questions

Q: Can I skip the cashew-soaking step?
A: If you have a high-speed blender like a Vitamix, you don’t necessarily have to soak the cashews. But if you want the creamiest eggnog and/or you don’t have a high speed blender, I’d suggest taking the extra step of soaking them.

Q: How long does this dairy free eggnog keep?
It keeps refrigerated in an airtight container for 4-5 days.

Q: Do you have any suggestions for boozing it up?
I do! Splash in some rum, bourbon, and/or Bailey’s Almondmilk Liqueur. Delicious!

More Dairy Free Christmas Recipes

• Chai-Spiced Vegan Eggnog brings together warm and cozy chai spices with vegan eggnog. This variation on vegan eggnog is really nice.
• Get cozy with Gluhwein! This warm mulled wine is well known for chasing the chills away.
• Need some dairy free Christmas cookie ideas (that would go VERY well with your dairy free nog?! How about these PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This eggnog recipe makes an excellent coffee creamer, but if you’re craving chocolate and peppermint, go with this one. Yum!

More Cashew Cream Recipes

• Rich & Creamy Cashew Coffee Creamer
• Dairy-Free Alfredo Sauce Recipe
• Vegan Avocado Crema
• Cashew Sour Cream

Print

Dairy-Free Eggnog

Decadent and velvety, this egg-free, dairy-free & vegan eggnog is sure to be the hit of the party … or the entire season! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Course beverages

Cuisine American

Keyword christmas, drinks

Total Time 25 minutes minutes

Servings 6

Calories 368kcal

Author Kare

Equipment

• High-speed blender Like Vitamix

Ingredients

Dairy free eggnog:

• 2 cups raw cashews soaked*
• 1 1/2 cups water
• 30 ounces canned lite coconut milk 2 cans
• 8-10 medjool dates
• 2 tablespoons freshly ground nutmeg + more for garnish
• 2 tablespoons pure vanilla extract can substitute vanilla bean paste
• 1/4 teaspoon fine-grain sea salt

Optional cinnamon rims:

• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

Instructions

• Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter.
• Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
• For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

Notes

Recipe time includes soaking time for cashews.

*Cashew Soaking Note

To soak the cashews, place them in a bowl of hot water for 20 minutes, then drain and proceed with the recipe. 

Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 523mg | Fiber: 4g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 3mg

Originally published Dec. 5, 2018.

The post Dairy-Free Eggnog appeared first on Kitchen Treaty.

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.

You can buy a London Fog Drink at Starbucks (I especially like their version with almond milk), but you can also make a super delicious version at home.

Before I get into exactly how to make one, you may be wondering …

What is a London Fog Drink?

A London Fog Drink is a latte made with:

• Earl Gray tea
• Frothed milk of your choice (oat milk is my fave when making it at home; almond when I’m buying it at Starbucks or somewhere else)
• Vanilla
• A sweetener like vanilla syrup, honey, or even pure maple syrup
• Other optional ingredients are a pinch of lavender buds for a floral note, or a peel of orange rind to punch up the bergamot in Earl Gray. Both recommended!

London Fog Latte Drinks can also be made iced and are quite lovely when it’s warmer outside.

The citrus note from the bergamot oil in the Earl Gray tea along with a touch of sweetness and vanilla, plus the creaminess of a perfectly frothed milk makes for a wonderfully warming drink. My fave!

How do you make London Fog Drinks?

My version of a London Fog Tea Latte involves brewing a concentrated Earl Gray tea, then stirring in a bit of honey and vanilla extract after it has brewed. You can also add a pinch of culinary lavender if you’d like – it adds a soothing floral note.

While the tea brews, I froth my milk. I have this frother (affiliate link) which is worth every single penny (and then some), but you can also warm your milk on the stove then hit it with a handheld frother if you like. Or just skip the frothing altogether if you don’t have one.

By far, my favorite non-dairy milk alternative for lattes is oat milk. It froths up so rich and creamy – so good! Almond milk is lovely as well, but I find it doesn’t froth as much.

If you’re looking for a cozy-comforting warm drink to curl up with, I hope you try this London Fog Latte for some instant hygge! It’s quick, easy, and super easy to make at home.

More Coffee Shop Drinks

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

Print

How to Make a London Fog Drink

A warm and cuddly drink made with citrussy Earl Gray tea, vanilla, honey, and steaming milk. Add a bit of lavender if you want, too, for even more cozy-factor! Made dairy-free with oat milk or almond, but feel free to use the milk you like!

Course beverages

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 1 latte

Calories 176kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 Earl Gray tea bag
• Pinch culinary lavender optional; I usually make it without
• 2 teaspoons honey or to taste*
• 1/2 teaspoon pure vanilla extract
• 1 cup of your favorite milk I prefer oat milk for these

Instructions

• Place the tea bag in a mug and add the lavender if using. Let steep for 5 minutes. Remove the tea bag or, if you added lavender, pour the tea through a strainer then back into your mug.
• Stir in the honey and vanilla, adjusting both if you like for more or less sweetness or vanilla flavor.
• While the tea steeps, heat your milk. I use an electric frother, but you can also heat it on your stovetop until steaming but not boiling, stirring frequently. Froth with a hand-frother if using.
• Pour warmed milk into tea mixture and stir to combine. Spoon any froth over the top and serve.

Notes

*Vegan Option

Substitute a vegan-friendly granulated sugar (stir well to dissolve).

Nutrition

Serving: 12ounces | Calories: 176kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Sodium: 120mg | Potassium: 118mg | Fiber: 2g | Sugar: 30g | Vitamin A: 492IU | Calcium: 345mg | Iron: 2mg

The post How to Make a London Fog Drink 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.

View this post on Instagram

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.