Speaking of Lattes

Posted on September 21, 2011

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Thanks for all the comments to the questions at the end of today’s WIAW post.  Reading all the responses along with this afternoon’s rainy weather got me in the mood for a yummy cup of joe.  Plus, it helped me to keep up with my son wanting to learn about Amazonian animals and my daughter asking me to get in the tent with her to play Barbie’s all while packing for trip and cleaning up from an impromptu painting session at 3:00 o’clock in the afternoon.

My tastebuds were leading me the sweet and salty route.  (I think since I keep seeing salted chocolate recipes on Pinterest).  I came up with the Almond Butter Mocha.  Since I was making a snack for the kids, I paired the mocha with sliced banana bites with a dollop of almond butter on the tops.

Almond Butter Mocha:

1 cup of coffee

3 tablespoons creamy almond butter

1 1/2 tablespoon vegan semi-sweet chocolate chips

1 tablespoon agave nectar

3 tablespoons coconut milk (or creamer)

In a small microwaveable cup, place your almond butter, chocolates and agave.  Microwave for about 45 seconds.  Stir until nearly combined.  Add to your cup of coffee.  Using a small whisk (or spoon), incorporate well.  Add milk or creamer, and enjoy!

Stay tuned for more coffee and latte’ recipes.  My friend, Katie, just sent me a new Pumpkin Latte’ syrup recipe to try.