Gingerbread turmeric latte

I have a non-standard recipe “Golden” milk, there are so many different spices (composition close to the gingerbread mixture), but it’s a very versatile option I like the most.

Makes a great warming drink and very nutritious, by the way)

Ingredients (for 1 serving):

• 1 Cup (250 ml) of any milk. But I like the combination of fatty coconut (50 ml) and oat/soybean (200 ml).

• 0.5 tsp. ground turmeric without slides,

• 0.5 tsp. ground ground ginger without slides,

• 1 stick of cinnamon (can be replaced with 0.5 tsp ground cinnamon),

• Pinch of black pepper,

• Super mini pinch of nutmeg, Cayenne pepper and sea salt

• Sweetener to taste (I like a neutral Jerusalem artichoke syrup). Also suitable honey or maple syrup, but they give your taste a touch of look according to your taste.

• 1 tsp coconut oil (you can substitute butter, ghee),

• 1 box of green cardamom.

If you do not like any spice, they can not be used. Only the main ones are turmeric and ginger. Their number is also at your discretion.

In addition, if you don’t have any spices at home, but there is, for example, a mixture of gingerbread, it is also very go. Put the taste gradually.

How to do:

1. Heat the butter in a saucepan together with the cinnamon stick and cardamom, fry them until the aroma for a few minutes. Then make a quiet fire and add milk.

2. Heat the milk in a saucepan over low heat, until the state when it already is steam (about 60C). Most importantly – do not boil it.

3. Then take out the cinnamon stick and cardamom and whisk the warm milk with the rest of the spices in a blender (if using ground cinnamon, put it at this stage), add sweetener gradually to taste. Then again whipped. The longer you postpone, the more foam;)

Cardamom and cinnamon I usually throw away and put in the curry, if you cook it the same day because the spices after such a short heating is still very flavorful.

4. Pour the milk in your favorite Cup and enjoy, Bon appetit!

Matcha latte (hot and cold options)

Matcha is the only green tea I dearly love. Of course, such tea requires ceremony and traditional use (brewing with warm water and whipping with a whisk), but many like to drink it with milk. I also like matcha latte, although the taste of tea is killed.

In general, the traditional recipe is basically the same everywhere you can google it, and lattes do everything in their own way. By trial I formed a simple but very tasty recipe.


* 0.75 tsp. matcha tea (half a spoonful is small, and the whole is strong),

* 50 ml. water, heated to 70C,

* 50 ml concentrated coconut milk (I like it best with Foco),

* 100 ml oat milk,

* Optional sweetener (best suited Jerusalem artichoke syrup).

Vegetable milk can also be taken in the following variants:

* 75 ml coconut milk + 75 ml water,

* 75ml Cedar milk + 75 ml of water.

The hot option:

1. Boil water to 70 C, No More, otherwise the tea will be bitter. If you do not have a thermometer on the kettle, just open it and let it stand for 20 minutes.

2. in a saucepan, heat coconut and oat milk to 70 C. If there is no thermometer, I touch it with my hand. Fleetingly with the edge of a finger – it should be warm, but not scalding.

3. Take a cup in which it will be convenient to whip tea (I have a wide and rather deep Cup), and pour tea there, I recommend doing this through a fine strainer so that there are no lumps in the drink. Next, pour 50 ml of warm water into a cup and whisk the tea until smooth and frothy. It does not necessarily need a special whisk, any that is convenient for you will do. Mechanical or electrical.

4. while the tea was being whipped, the milk was already hot. You can just pour it into the tea, stir and enjoy. But I still love foam, so I pour hot milk into a blender and whisk it at maximum speed for 1 minute, and only then pour it into a cup of tea. It turns out just a buzz! If desired, you can put a sweetener.

Express version (taste slightly different from long version): just heat the water and milk, put all the ingredients in a blender and whisk for 1 minute. Done)

The cold version:

The first step in the “hot version” is brewing tea. Heat the water to 70C, beat the tea with water, as described above. Then add cold milk, whisk all together until frothy. If desired, you can put a sweetener. Then pour the latte into a glass, add ice, let it cool a little, done!

I make ice from vegetable milk (wrote about it hereI recommend putting half of the ice from oat milk, half of the usual-from water. So that by the end of the match your drink is not too watery.

PS I highly recommend drinking tea without sweeteners. If the tea is quality, and the milk is delicious (mine oatmeal coconut has already indicated above), the water is good (without foreign odors), then the tea turns out very tasty and so. But if you still like sweeter, you can add a sweetener at the stage of whipping tea.

Cashew oat milk

I was inspired by a wonderful recipe Alphafoodie, experimented and brought his perfect formula of oat milk. To do a maximum of 10 minutes, not counting the stage of soaking nuts.


• 0.5 Cup of oatmeal long cooking

• 0.5 cups cashews (nuts give the drink a creaminess and richness),

• 3 cups water

• Salt, vanilla, other spices and sweetener – to your taste.

If the nuts you are eating, just put 1 Cup of oatmeal 3 cups of water.

How to do:

1. Wash cashews and soak in clean water for at least 2 hours.

2. Then washed cashews and put in blender, fill with water and punched until smooth. Only then put the dry(!) cereals and breaks them to almost all grinding, but not more than a minute, and then they begin to soak and give milk excessive mucous structure.

3. Thereafter, the mixture was first filtered into a clean container through a sieve. Then filter again through a nut milk bag, cheesecloth or kitchen towel is woven to a perfect consistency.

4. Now the milk you need to try and add spices to your taste. I usually rinse blender, return to the milk and punch it with spices.

5. The right will use this “milk” in the day of preparation, but I keep it in the fridge for up to 5 days. Shake before use.

Mango Lassi with coconut milk and lime

I love mango Lassi, but I do it on the classic recipe (with yogurt and milk), and on its own. The milk I use coconut and oatmeal, since they too emphasize the mango flavor and acidity make lime. Too cool lime combined with the coconut, and mango.


• 2 mangoes (400 g of pulp),

• 150 ml coconut milk (I use fat),

• 200 ml oat milk

• Sparkling water optional and to taste, to bring the beverage to the desired consistency

• Juice and zest of half a lime (if the lime is small, it is possible and entirely to use it).

Also in Lassi, add spices to your taste, it may be the cardamom, chili pepper, ginger, salt, saffron, turmeric, cinnamon, mint, sweetener. Personally, I either add nothing, or choose one of the spices in the mood and most often it is ginger.

How to do:

1. Mango wash, peel and cut into pieces. And then you can make a drink, adding some ice or frozen mango. I make Lassi from frozen mango pieces, because it is refreshingly cold and crisp, which I really like. Spread them on a Board or the lid of the plastic container and put in freezer for a couple of hours.

2. Then all the ingredients except the spices and water are placed in a blender, whisk for a minute. Then if necessary, add water/ice, spices to your taste. Add gradually and taste what happens. Whisk again and serve. Top with a sprinkle of cinnamon, ground cardamom, garnish with fruit pieces or ice cream.

Carrot banana pancakes with cream cheese and pecan topping (no sugar added)

Yet it is the variation fruit and vegetable pancakes without added sugar, it is now my favorite.


100 g carrots (sometimes carrots can be bitter, be sure to try it before cooking),

1 ripe banana (100-130g),

1 egg,

350 ml milk (any of your choice),

100 g oat flakes/oatmeal,

3 tbsp (30 g) buckwheat flour (you can substitute flour from brown rice),

2 tsp cinnamon,

1 tsp ground vanilla,

0,5 tsp ground nutmeg

0.5 tsp. ground ginger,

A quarter teaspoon of salt,

A drop of cooking oil (I have MCE).

For serving: cream cheese, pecans, maple syrup, berries, cinnamon to taste.

How to do:

1. Carrots wash, peel and cut into circles, then punch in a blender with milk, egg and spices until smooth (2 min). Add to the mix a peeled banana and another good punch.

If you don’t have a blender, the carrots should be grated on a small grater, and a banana well mashed with a fork.

2. Now add oatmeal and bring again blend until smooth. Add buckwheat flour and punch the dough one last time. Leave to rest for 10 minutes. Over time it will thicken slightly if you start to bake pancakes immediately, the first pancakes will be significantly different from the last batch, and we do not need. Let’s all be the same.

Again, if you have no blender, the oats need to punch in either a coffee grinder or use ready-made oat flour, or whole flakes, but then pancakes will be more like pancakes.

3. Fry in a pan with good nonstick coating. The pan first, heat well, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

The first fry for 3-5 minutes (until the dough ceases to be liquid, it should dry top), the second side 2-3 minutes.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

In this case, it is very important. Recommend to serve with cream cheese (1 tsp per pancake with a diameter of 10 cm), maple syrup, nuts, pecans, sprinkled with cinnamon. It also would be appropriate blueberries, raisins and baked apples/pears. Well, very tasty!

Also, like all other fruit and vegetable pancakes, I love doing them in the evening and in the morning to warm up. The fact that my recipe is relatively little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, too, will be fine;)