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Blue Majik Latte Recipe

Blue Peppermint Latte

Ingredients:

  • 1 1/2 cups unsweetened vanilla almond milk
  • 1 serving Blue Majik powder
  • 1 tbsp coconut oil
  • 1 tbsp pure cane sugar
  • 1/4 tsp peppermint extract
Top with:
  • coconut cream
  • crushed peppermint candy
  • a candy cane

Instructions:

  1. To make the coconut cream: Chill a 15 ounce can of coconut cream in the fridge overnight. Carefully open the can, draining out any water. Place the cream in the bowl of a stand mixer. With the whisk attachment mix a few minutes on medium speed, increasing to high speed until light and fluffy. Sweeten to taste with maple syrup, powdered sugar or agave. Refrigerate until ready to use. You can add some peppermint extract to this too.
  2. To make the latte: In a saucepan, bring the milk, Blue Majik powder, coconut oil, sugar and peppermint extract to a simmer. Whisk to combine until you have a smooth latte and foamy top. Pour into a mug, spooning the froth on the top. Top with coconut cream, crushed peppermint and a candy cane. Serve immediately.
  3. For a boozy variation: Add 1 ounce of vodka to the latte, mix, then add the froth, cream, etc.

Recipe by Marla Meridith, Super-Blogger & Globetrotter
Website: www.marlameridith.com

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Ingredients:

 

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 teaspoon Blue Majik powder
1/2 teaspoon cinnamon
3 Medjool dates

 

Directions:


1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.

Makes about 3 1/2 cups

 

Check out other beautiful creations by Alison Griśe Wu (food, prop, wardrobe stylist and blogger) at WuHaus.com


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