syrup
(
to taste—I use 20)
1 teaspoon vanilla extract
Pinch sea salt (optional)
The Night Before: Pour cold-brew coffee into ice cube trays. (I use 1-inch
square ice cube molds.) Use the long-soak method to soak cashews
overnight (see page 44).
The Next Morning: Drain and rinse cashews, and place in a high-
powered blender along with almond milk, maple syrup, vanilla, and salt,
if using. Blend until smooth.
Place as many coffee ice cubes as you like in a glass, then top with
almond milk mixture, and stir for 30 seconds. (I like to let it sit for 5
minutes or so before enjoying to allow the ice cubes to melt a bit.)
Alternatively, you can combine a few ice cubes and approximately one-
third of the almond milk mixture in a blender, and blend until creamy.
Leftovers will keep in the refrigerator for 4 days, but you might need to
give it a stir before using.
Ideas for
LEFTOVER COLD-BREW
COFFEE
Use leftovers to make
Chewy Peanut Butter Latte Oats
(page 93) or Grain-Free Java
Pecan Pie (page 310).
Crash-Free Hot Chocolate
| HANDS-ON TIME: 15 min | TOTAL TIME: 15 min | YIELD: 1 serving | | OPTION:
This recipe was inspired by my darling team member, Lelan, who helped
me test and edit this book. Lelan was on a hot chocolate kick, and she
graciously shared her recipe with me. I made a few tweaks, because
I can’t leave well enough alone, but I kept her brilliant idea to add
arrowroot starch, which makes this hot chocolate exceptionally luscious.
I call this hot chocolate “crash-free” because it’s low in sugar and contains
healthy fat from coconut milk and coconut oil. As a result, this cozy drink
will satisfy your sweet tooth while keeping you from experiencing a blood
sugar roller coaster. I drink the mocha version a few times per week,
because . . . well, chocolate plus coffee!
¼ cup canned full-fat coconut
milk
1¼ cups unsweetened almond
milk (sub ¾ cup strong
brewed coffee plus ½ cup
unsweetened almond milk for
a mocha version)
1 tablespoon stevia-sweetened
chocolate chips (sub regular
chocolate chips)
2 teaspoons coconut oil
2 tablespoons Dutch-processed
cocoa powder (sub cacao
but it will have a slightly
different flavor)
¼ teaspoon arrowroot starch
(sub cornstarch)
¼ teaspoon vanilla extract
⅛ teaspoon sea salt
1 tablespoon maple syrup or
coconut sugar (
liquid stevia drops, or to taste)
Pour coconut milk and almond milk into a small saucepan, and bring
to a gentle boil (rapid bubbles but not as “noisy” or aggressive as a
traditional boil) over medium heat. Place remaining ingredients in a
blender. Once milk comes to gentle boil, add it to the blender, and blend
until creamy and frothy. Taste for sweetness, and add more syrup or
coconut sugar if you like. Enjoy immediately.
NOTE
If you happen to have maca powder on hand, adding 1 serving adds
a wonderful caramel flavor to this hot chocolate. Maca is a vegetable
native to Peru, and its root is ground into powder to be used for health
purposes. Maca root is an adaptogen, which means that it can help the
body adapt to stress and bring bodily processes to homeostasis. I find
that including maca somewhere in my day several times per week has
a gentle mood- and energy-boosting effect. Follow package instructions
for serving size. Look for an organic and reputable brand; I get mine
online at Thrive Market (www.thrivemarket.com).
Chamomile Ginger
Turmeric Latte
