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Breakfast & Brunch

Two Different, Non-Dairy Ways to Nespresso

A toasted coconut latte and warm almond milk honey latte recipe to mix up your daily grind
Filed Under > Breakfast & Brunch

I remember seven or eight years ago reading about a new machine that promised to brew Italian espresso with just a touch of a button.  Sure, an Italian espresso machine was nothing new.  But, unlike espresso machines we were familiar with, this new machine promised to be a fraction of the size and at a fraction of the cost.  But while the size and cost may be smaller, we were assured that the taste of the espresso would not. It was called Nespresso.

This promise was a huge selling point for me living in a limited space, one-bedroom Chicago condo.  Not to mention, I didn’t feel like investing thousands of dollars in one appliance.  Fast forward years later, and I’ve had four different Nespresso machines, still enjoying that perfect promised Nespresso moment day after day.

One of my favorite things to do is to get creative with my Nespresso.  Because I try to stay away from dairy products my go-to milk alternatives are always almond and coconut milk.  Alternative milk options have come a long way in the past few years making it easier, and healthier, than ever to mix up your daily Nespresso.  

Recently, the recipes I can’t get enough of are a warm Honey Almond Milk Latte and a cold Toasted Coconut Nespresso.

Nespresso Machine | Glass | Livanto Capsules | Linizio Lungo Capsules 

The toasted coconut recipe is beyond easy.  Over a glass full of ice simply add 2-3 chilled espressos, cold coconut milk, a drop or two of coconut syrup to slightly sweeten the Nespresso and top with fresh toasted coconut. This would also be amazing as a frozen drink, simply freeze Nespresso into ice cubes like I did here and blend away!

The Honey Almond Milk Latte combines fresh, local honey and frothed almond milk, for the perfect warm and toasty way to start the day.  I prefer mine with two shots of Nespresso and just love sprinkling just a touch of cinnamon on top for that extra bit of warmth.  And I suggest putting the honey in first, just covering the bottom of the cup.  As you add the hot Nespresso it will naturally begin to melt and blend the honey.

Nespresso takes no shortcuts in their process of creating the perfect pod.  As Nespresso says, “the path from bean to cup is a complex one.” Knowing that a single faulty coffee bean can taint a whole batch Nespresso takes control of the quality down to the very last bean.  Not to mention they source responsibly.

Focusing on sustainability of the coffee tree and coffee world in general.  To address the issue of coffee’s future Nespresso created the Nespresso AAA Sustainable Quality™ Program in 2003 in conjunction with the non-profit, Rainforest Alliance. This approach enables Nespresso to safeguard the future supply of the highest quality coffee, while paying farmers a higher income and protecting the natural environment. Win, win!

With all of this, it’s no surprise why I’ve been pressing that Nespresso button every morning for the past eight or so years.  I’ve shared both of these recipes below for you to give them a try at home.  Tell me, is a Nespresso machine on your holiday wish list?! Truly, MKR

P.S. Did you see their holiday pods? I’m definitely snagging their holiday coffee & chocolate assortment!

Photography, Rustic White | This post is in partnership with Nespresso.  A brand I love and adore.  All opinions and recipes are 100% my own.

Renew: Spiced Chai Tea Latte with Almond Milk

Filed Under > Breakfast & Brunch

Chai Almond Milk Latte recipe

There’s nothing I love more than coffee, especially when I have a moment to indulge in a latte at one of my many favorite coffee shops around town.  But for some reason I always forget to indulge in them when I’m at home!  So this month, I set out to change that as I celebrated the little luxuries that just make life better.  And that, for me, is a great chai tea latte.  A perfectly frothy, creamy, spiced but not too sweet almond milk chai tea latte. Plus the ingredients in chai have loads of health benefits.

Black tea is loaded with antioxidants that can help prevent cardiovascular disease, lower cholesterol, and help fight against some kinds of cancer.  Ginger reduces inflammation in the body and is an antioxidant that can lower blood sugar levels, help with nausea and other gastrointestinal ailments. Cardamom, one of my favorite spices, helps with digestion and strengthens the immune system while cinnamon helps control blood sugar and is also one of those good on the gut spices.  Through its fiber content, fennel, can help lower cholesterol and has high levels of potassium and vitamin C.  Cloves have some antibacterial properties, helps fight ulcer pain and aides in digestion. And lastly, black pepper can affect your metabolism in a good way, and may help to prevent the accumulation of fat in the body. 

Making a chai latte is actually pretty simple once you get the hang of it (and shameless plug if you have this tea maker you’ll never go back to the old school stove top way again).  You’ll need warm chai spices, loose leaf organic black tea, and unsweetened organic almond milk, a dash of maple syrup (agave or stevia works too), and a pinch of cinnamon.  Next all you’ll do is steep your tea and chai spices in boiling water.  Here you can sweeten the pot with maple syrup, agave syrup or stevia, and add your almond milk.  I like mine extra creamy, so I’m a little heavy handed when I mix in this step!  To top it all off, I sprinkle a dash of ground cinnamon.  Then voila, a frothy chai tea latte you could order down the street is piping hot and ready to enjoy in the comforts of your home! And P.S. this tastes just a good poured over some ice and enjoyed cold.  Truly, MKR

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Spiced Chai Tea Latte with Almond Milk
Serves 2
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 tablespoons chai spices blend placed into a tea infuser
  2. 2 bags loose leaf organic black tea
  3. maple syrup, agave syrup or stevia, to taste
  4. 2 cups almond milk
  5. ground cinnamon, to garnish
Instructions
  1. Bring 2 cups water to a boil over stovetop.
  2. Add black tea and chai spices to a saucepan. Reduce heat to low, simmering for 15 minutes. Let steep.
  3. Remove saucepan from heat, adding the almond milk and maple syrup (or any other sweetener).
  4. Stir mixture for a few minutes, and then pour into mugs.
  5. If you want it sweeter, add more maple syrup here.
  6. Lastly, to serve, garnish with a dusting of ground cinnamon.
Waiting on Martha http://waitingonmartha.com/
 

Christmas Morning Boozy Gingerbread Pancakes

An Indulgent Brunch Recipe For Once a Year
Filed Under > Breakfast & Brunch

christmas-morning-gingerbread-pancakesgingerbread-pancakes-boozyChristmas pancakes, @waitingonmartha

Ah, Christmas morning.  I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.

We’ve been eating Christmas morning pancakes for as long as I can remember.  All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma.  It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.  

Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo.  This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur.  I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!

How will you usher in this joyous day?  I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR

P.S.  Check out our recipe for Boozy Peppermint Chocolate Bread Pudding, too! xo

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Boozy Gingerbread Pancakes with Chopped Pecans
Yields 10
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon ground dried ginger
  6. 1/4 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 1/4 cup molasses
  11. 1 1/2 cups water
  12. 1 1/2 cup chopped pecans
  13. 1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
  14. Butter & maple syrup for serving
Instructions
  1. Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
  2. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
  3. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
  5. Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans
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