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Almond Chai Latte

| HANDS-ON TIME: 15 min | TOTAL TIME: 15 min, plus overnight soaking

YIELD: 1 serving | | OPTION:

I’ve been on a “fatty” beverage kick for the last nine months or so because

they taste incredible and make me feel relaxed and balanced. What do I

mean by “fatty” beverage? Simply, a traditional drink, such as tea, coffee, or

hot chocolate, blended with one or more sources of healthy fat. The result?

A divine, sippable snack or even breakfast if you’re not quite ready for a

meal but want to feel sated. This Almond Chai Latte is perfect for someone

who wants a touch of caffeine but not as much as in coffee. It might seem

odd to include coconut oil in your chai, but trust me—it creates the most

wonderful consistency, and you don’t taste any coconut. The warming

chai spices are bolstered with an extra dose of cinnamon, which can also

help slow the absorption of sugar into the bloodstream after a meal. I also

love this latte as an afternoon treat, paired with a Grain-Free Gingerbread

Streusel Square (page 119) if I’m particularly peckish.

1 cup unsweetened almond milk

¾ cup filtered water

1 chai tea bag

1 tablespoon unsweetened,

unsalted almond butter

(sub cashew butter)

2 teaspoons coconut oil

2 teaspoons maple syrup

( sub liquid stevia, to taste)

¼ teaspoon almond extract

Pinch ground cinnamon*

The Night Before: Place almond milk and water in a saucepan, and

bring to a to simmer over medium heat. Put tea bag in a heatproof mug

or glass, and add simmering milk mixture. Steep for 10 minutes on the

counter, then refrigerate overnight (with the bag in).

The Next Morning: Remove tea bag, and pour steeped tea into a

saucepan. Bring to a boil over medium heat. While

tea is heating, place remaining ingredients in a blender. Once tea

is boiling, add it to a blender, and blend until creamy and frothy.

Enjoy immediately.

Idea for

LEFTOVER CHAI TEA

Try chai tea in Chai-Spiced

Cake Donuts (page 303).

* Read more about the health benefits of cinnamon

in S. Adisakwattana et al., “Inhibitory Activity of

Cinnamon Bark Species and Their Combination

Effect with Acarbose Against Intestinal

A-Glucosidase and Pancreatic A -Amylase,” Plant

Foods for Human Nutrition 66, no. 2 (June 2011):

143-8, abstract, https://www.ncbi.nlm.nih.gov/ pubmed/21538147.