April 18, 2017

It’s 8 am and the dog has forced me to go to the park. Where a rooster is crowing, the breeze is kicking, and salt is in the air.


I’m hiding in my hoodie like “Bright light! Bright light!”

And this jerk is prancing around like he got restful sleep (he didn’t. No one on my floor did – the asshole dog down the hall decided to freak the F out all night long). 

Dogs, man. All it took was moving by a quiet park for my grumpums of an old man to feel like a pup again.

Dairy-Free Golden Milk Latte

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This latte concoction is based off a latte I’ve fallen in total love with, but can’t justify spending $5 on for a whopping 14 ounces of (very often). 

I could tweak a bit with the foaming (the original is super thick; mine is not) – maybe a nice full-fat coconut milk would help? 

Gluten-free, paleo, Keto, vegetarian, vegan with substitutions


Dairy-Free Golden Milk Latte

1 cup your favorite dairy-free milk (I used almond, but cashew or even full-fat coconut would be great here) 
Brewed coffee
1/2 inch unpeeled fresh ginger cut into 2 coins
1/2 tsp. turmeric (if you can find fresh, even better!)
1/2 tsp. cinnamon
1/4 tsp. black pepper (I used ground, but peppercorns would be even better – that, or more ground)
1 Tbsp. coconut oil
Sprinkle cardamom 

Add everything but the coffee to a small pan. Whisk to combine. 

Bring to a boil, lower the heat and simmer 10 minutes to infuse the milk with the flavors.

Strain.

Pour half into your coffee; buzz to foam up a bit if you want to be fancy. I used my immersion blender, but the blender would have been better – or a milk foamer would have been ideal.

Makes enough for 2 lattes if you only have coffee at home if it’s in your 20-ounce travel mug like me 

Note: If you don’t use it all at once, store in the fridge and zap in the microwave for a minute to heat back up.