sweet miscellany

Though it’s not officially fall, and the temperatures are still reaching into the 90s here in Houston, the air has changed. It feels different, perhaps less humid. It smells less stagnant and moist and more crisp. Though I’ve been in a fall mindset since the first of the month (and my first pumpkin spice latte at whole foods), it became official today when I baked up a test loaf of pumpkin bread that will makes it’s way onto the blog in the next month. Cracking open that first can of pumpkin puree was magical. Something immediately shifted and my body was like fall hell yeah! Funny how something that looks like baby food can elicit that sort of shift.

In order to kick off the fall season here on the blog, I’m sharing a round-up of my favorite recipes from the archives as well as some things I’m really digging this season. And, to give you a soundtrack for this transitional period, I’m giving you a link to the tunes I’m vibing with at the moment.

Oh! And I almost forgot! With a new season comes a new blog header featuring my favorite foods by my talented brother (check out his work here).

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Cacao Hazelnut Cold Brew Latte (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Cold brew concentrate is blended with hazelnut milk, cacao powder, and a frozen banana for a frosty morning beverage that is naturally sweetened. This latte/smoothie hybrid is vegan, gluten free, and perfect for the hotter months of the year!

I’ve always been more of a tea person than a coffee person. I’m don’t brew coffee as part of my morning routine or require it to function or get going. I think it’s because coffee always seemed really acidic and bitter tasting to me anytime I tried it. It wasn’t until I discovered lattes that I actually starting drinking any sort of coffee. Basically, I prefer my coffee more like a latte, with plenty of non-dairy milk.

A couple of years ago when cold brew coffee started becoming more popular, I discovered Chameleon cold brew concentrate (made in Austin, Texas) and decided to give it a try. It had the lovely chocolatey and toasty flavors that are unique to coffee but without the bitter and acidic tones that made me avoid it in the past. Since then cold brew has been the only sort of coffee I will make myself at home. That sounds silly because it’s basically already made and only has to be mixed with water or nut milk, but it saves me a trip and some cash whenever I get a hankering.

I came up with this cold brew latte when the temperatures started getting a little too warm for comfort back in the late spring. It’s sort of a smoothie/latte hybrid and pretty darn delicious. I recommend using hazelnut milk if you have the time to make it because the flavor is amazing. And, an added bonus is that you’ll have extra to use elsewhere. Obviously any milk of your choosing will work here, but I highly recommend trying hazelnut if you can!

This is not a sponsored post, I just like Chameleon cold brew coffee and prefer it over others I’ve tried!

Cacao Hazelnut Cold Brew Latte

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Author: Courtney West
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Vegan

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Description

Ingredients

Units Scale

4 oz cold brew coffee concentrate (Chameleon black is my fave)
4 oz hazelnut milk
1 small frozen banana, cut into slices
1 tsp cacao powder

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Instructions

Put everything into a blender and blend until smooth and frothy.

Serve immediately! Makes 1 serving.

Notes

If you want to make your own hazelnut milk, blend together 1 cup of hazelnuts, that have soaked overnight along with 4 cups water, and a pinch of sea salt. Strain the mixture through a nut milk bag or a cheesecloth lined sieve. Store in an airtight container in the fridge for up to 5 days. Shake before using.

Prep Time: 5 minutes
Category: drink