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Roasted Hatch Green Chili and Corn Fritters

I wanted to create a dish that utilized some of the staples from the summer farmer’s market.  I decided to combine sweet corn and roasted chilies into a fritter.  This paired nicely with some Rosé that Cultivar Wine recently sent me.

Hatch Green Chili and Corn Fritters

Summer time at our farmer’s market is filled with the smell of chilies roasting over a big flame.  Hatch green chilies are a big deal and when they are in season, everyone is rushing to get their hands on some.

I thought the smokey chilies would go nicely with local sweet corn and decided to combine them into a fritter.  Perfect little side dish to summer cookouts.

Andrea’s Roasted Hatch Green Chili and Corn Fritters

  • 3 Ears Fresh Corn, kernels cut off the cob
  • 5 Roasted Hatch Green Chilies, seeds removed and chopped (Heat level optional)
  • 1/2 Small Red Onion, finely chopped
  • 1 TBSP Chopped Parsley
  • 1/2C Corn Meal
  • 1/4C All Purpose Flour
  • 1/2tsp Salt
  • 1tsp Ground Black Pepper
  • 1tsp Garlic Powder
  • 2 Eggs
  • 1/4C Water
  • Olive Oil for frying

In a medium sized mixing bowl combine the corn, chilies, onion, parsley, and spices.  Toss together then add in the corn meal and flour, gently mix until everything is distributed and coated with the flours.

In a small bowl beat the eggs and water until frothy.  Add egg mixture to the corn and chilies mixture and combine until everything is coated and a light batter forms.

In a large skillet, heat about 2 TBSP of olive oil over medium heat.  When the oil is hot, spoon some of the batter onto the skillet.  About a heaping TBSP size, as you want to keep the fritters on the smaller side.

Do this until the skillet is full but keep the fritters spaced out and do not crowd the pan.  I was able to do four fritters at a time.

Cook the fritter about 3 minutes on each side.  Remove from skillet and place on a cooling rack.  Repeat until all the batter is gone.  Adding more oil to the skillet when needed.

Amount of fritters will vary depending on size but should yield at least 12 fritters.

Cultivar 2015 Napa Valley Rosé

I wanted something light and summer fresh to pair with the Cultivar 2015 Napa Valley Rosé and these fritters fit the bill.  The sweetness of the corn highlighted the light sweetness of the wine while the smokey earthiness of the chilies complimented the tart fruit notes and a touch of spice on the end.

Even if you use the hot hatch green chilies, that heat will pair nicely with this Rosé.

These fritters are a fun way to take advantage of the chilies and corn that are in season right now.  Perfect for your next gathering or cookout!  They also freeze well and can be reheated in a toaster oven or in the oven at 350 for about 5 minutes.

If you’d like to try Cultivar Wine , they are offering a special promotion to my readers. Use the code CultivarWineFoodEmbrace when you order and you’ll receive 10 percent off your purchase.

Disclosure: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.

 

 

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Cherry Jalapeno Simple Syrup

It was cherry season and I was trying to come up with some new way to highlight them.  I have made a cherry simple syrup before (and it’s also great with bourbon) but I wanted to put a little twist on that.  I decided to add in some jalapeño for a little earthiness and heat.  I wasn’t sure if the combo would work but I was hopeful.

Thankfully the combo turned out great! You can use this for margaritas or just to kick up some seltzer water.  It provides an amazing color to drinks and adds some uniqueness to your cocktail menu.

cherry jalapeno simple syrup3

Andrea’s Cherry Jalapeño Simple Syrup

  • 1C Water
  • 1C Sugar (Cane or Coconut works)
  • 15-20 Cherries, pitted
  • 1 Jalapeno, sliced in half

In a medium sized sauce pan, combine all ingredients and bring to a simmer.  Simmer for 5 minutes and turn off heat.  Allow the syrup to cool and the ingredients to steep for about 1/2 an hour.

Pour all ingredients in a blender (See note at bottom) and blend until everything is smooth.  Strain mixture through a fine mesh strainer into a glass jar.  Will keep for two weeks in the fridge.

NOTE: You can control the level of heat of this syrup by removing the seeds before simmering.  I wasn’t sure how spicy this would turn out so I only blended in half of the jalapeño.  It was a mild spicy, for more heat blend both halves.  Even more heat, keep the seeds in and blend those as well.

Perfect to bring along to cookouts and gatherings because people can use it to mix their own drinks and it can be at room temperature for a few hours.

You can also try using some frozen cherries to make this syrup in case you can’t find any fresh at the markets.

Enjoy guys, and remember, always play with your food!

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Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce

Transitioning from winter to spring in Colorado is always an adventure.  The days will be warm and sunny but the early mornings and evenings are still pretty chilly.  Sometimes we’ll have the occasional snow storm to keep us on our toes.  I wanted to create a meal that was light and fitting for spring but still hearty enough to stand up to those random snow days.

I decided on cream cheese stuffed chicken breasts and made a lovely sauce to go on top using 2014 Cultivar Napa Valley Sauvignon Blanc.  The dish came out beautifully!

Stuffed Chicken Breasts with a Lemon Garlic Sauce

Andrea’s Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce

  • 2 Boneless Skinless Chicken Breasts
  • 4 oz Herb/Chive Cream Cheese (I used Kite Hill Almond Milk Cream Cheese)
  • 1/2 TBSP Garlic Blend Seasoning* (See note at bottom)
  • 1 TBSP Light Olive Oil or Melted Ghee
  • 2 Cloves Garlic, finely chopped
  • Zest of 1 Small Lemon
  • 1 TBSP Ghee or Butter
  • 2 TBSP Chopped Parsley
  • 1/2 C White Wine
  • Juice of 1/2 a Small Lemon
  • Toothpicks

Preheat oven to 4oo degrees.  Add in 1 TBSP of oil or Melted Ghee to a oven proof skillet, set aside.

Pound out the chicken breasts until they are about 1/2 – 1/4 inch thin. Thin enough to be able to roll them but not so thin that they fall apart.

Sprinkle some of the garlic seasoning blend on each side of the chicken breasts.  Divide the cream cheese into half ( 2 oz portions) and spread 2 oz on one of the chicken breasts.  Roll up the chicken and secure with toothpicks.  Repeat with the other chicken.

Place the stuffed chicken breasts in the skillet and place in the oven.  Cook for about 15 minutes or until cooked all the way through.  Remove the skillet from the oven and place the chicken on plates allowing to rest as you make the sauce.

In the same skillet that you used to cook the chicken, heat over medium heat and add in the ghee or butter.  Then add in the parsley, garlic, and lemon zest.  Stir and cook for 1 minute, then add in the wine.  Allow to simmer for three minutes and then add in the lemon juice.  Cook for an additional minute and then pour the sauce over the chicken and serve.

This makes a good bit of sauce so there will be extra for serving!

* I used Flavor God’s Garlic Lover’s seasoning but you can use any garlic blend you like.  Or you can season simply with salt, pepper, and garlic powder.

Pan sauces with meats is one of my favorite combinations so I tend to make a good bit of sauce because I like having extra for dipping or drizzling on some greens or broccoli.

The 2014 Cultivar Napa Valley Sauvignon Blanc  brought this dish to life. The clean crispness of the wine lightened the decadent cream cheese while the bright citrus notes complimented the lemon and made this dish pop.

This chicken is perfect for those early spring days when it’s starting to be light out longer but the evenings remind us that winter is still there in the background.

If you’d like to try Cultivar Wine , they are offering a special promotion to my readers. Use the code CultivarWineFoodEmbrace when you order and you’ll receive 10 percent off your purchase.

Disclosure: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.

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Maple Bacon Wrapped Goat Cheese Stuffed Dates

I wanted to make a snack that would be the perfect little bite. Something that could go before a meal or be a nice treat after. I had some dates and decided to stuff those with creamy earthy goat cheese then wrap them in savory smokey bacon.  These turned out better than I could have hoped and paired so well with the 2013 Calistoga Cabernet Sauvignon that Cultivar Wine recently sent me.

Cultivar Wine with Stuffed Dates

 

My husband is a HUGE fan of these little dates.  He basically wants them available at all times so he can enjoy a date or two in the evenings. This is very high praise, he doesn’t usually request things to have on hand.

They are super simple to make but give the illusion of being very fancy. Their decadent taste certainly helps support the hype. Perfect for get-togethers and special occasions.  Or just because it’s Tuesday, your choice. No judging from me.

Andrea’s Maple Bacon Wrapped Goat Cheese Stuffed Dates

  • 12 Dates, split and pitted (**See Note)
  • 6 Slices of Bacon, cut in half
  • 4 oz Goat Cheese
  • 1 TBSP Maple Syrup
  • 2 tsp Light Olive Oil

Preheat oven to 375 and line a small baking sheet with foil, brush the olive oil all over the foil. Make sure the dates are not cut in half but just split down the middle lengthwise.  Fill each date with some goat cheese (about 1/2 tsp each) and then wrap in bacon. Make sure the seam side is down when you place the dates on the baking sheet.  Continue until all dates are stuffed and wrapped.

Place baking sheet in oven and bake for about 15 minutes. Watch to be sure the bacon doesn’t burn. Right before removing the dates from the oven, brush each date with maple syrup.  Continue to bake for another two minutes. Remove from oven and allow to cool.  Serve immediately or can be stored in the fridge in an air tight container.

**I used regular dates but you can use medjool dates if preferred. Those are larger so you may need more goat cheese for the filling.

You can get even fancier and used bourbon barrel aged maple syrup if you like.

I highly recommend making a big batch of these if you will be having them at a gathering because they will go quickly! One batch is perfect for date night but you’ll need more for a bigger crowd.

Since these guys are on the sweeter side I decided to pair them with Cultivar Wine’s 2013 Calistoga Cabernet Sauvignon which worked beautifully.  The black pepper and tobacco notes brought out the smokiness of the bacon and maple syrup while the dryer finish helped balance out the sweetness.  The wine also accentuated the creaminess of the goat cheese and complimented its earthy flavor.

You can also make these dates ahead of time and then gently reheat them at 350 for about 5 minutes before serving.

If you’d like to try Cultivar Wine , they are offering a special promotion to my readers. Use the code CultivarWineFoodEmbrace when you order and you’ll receive 10 percent off your purchase.

Disclosure: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group. 

 

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Smoked Salmon and Blue Cheese Ball

This smoked salmon and blue cheese ball is full of bold flavors and pairs perfectly with the 2013 Cultivar Oak Knoll Chardonnay that I received as part of their Cultivar Wine Bloggers.

Smoked Salmon and Blue Cheese Ball

 

During the holidays when I was a kid, one of the things that I looked forward to the most was the cheese ball and salmon ball that my mom made as part of the holiday table.  We only had it once a year and it was glorious.  I liked the cheese ball a lot but the salmon ball was my jam.  It was the only time I enjoyed eating salmon (I’m a grown adult now so things have clearly changed) and I lived for that salmon ball.

My mom was a proper 1960s-70s housewife so of course we had cheese ball when entertaining.  Sometimes jello molds as well but we don’t talk about those.

The cheese ball has died away and I’m not sure why.  Oh sure you may see some store bought concoction with it’s bright orange color and dotted with almonds sitting all alone on a table at a random gathering, but a cheese ball that someone made that’s actually delicious is no where to be found.

I decided to change that this year and created a dressed up version of the salmon ball my mom used to make.  This makes a lot which is perfect if you’re hosting a party or bringing a dish to one.  You can easily cut this recipe in half to create a smaller ball for smaller gatherings.

I used smoked salmon and blue cheese and paired this with 2013 Cultivar Wine Oak Knoll Chardonnay.  The butteriness of this wine balances out the sharp smoke of the salmon and brings out it’s briny bite.  The crisp citrus notes help tone down the blue cheese and helps cut through the creaminess of the spread.

This dish is great for entertaining or just to have as a snack while you binge some Netflix. No judgment here.

Andrea’s Smoked Salmon and Blue Cheese Ball

  • 8 oz Cream Cheese
  • 1/2 C Blue Cheese Crumbles
  • 6 oz Smoked Salmon* (see note at bottom)
  • 2 Green Onions, chopped, both white and green parts
  • 1 TBSP Prepared Horseradish
  • 2 tsp Lemon Juice
  • 1 TBSP Dried Dill
  • Sliced almonds for garnish
  • Dried cranberries for garnish

Add all ingredients except salmon and green onions, to a food processor and process until smooth.  Remove mixture from processor and add to a bowl.  Add in the salmon and green onion, mix till everything is combined.

Place mixture on some plastic wrap and shape into a ball.  Wrap in plastic wrap and place in fridge.  Allow to set up for at least 4 hours before serving.  Best if made the day before.

Carefully remove from wrap and place on a plate.  Stud with sliced almonds and dried cranberries.  Serve with crackers and veggies.  Keeps for 4 days.

*The smoked salmon I used is from the Honey Smoked Fish Company so it’s not the typical thinly sliced looks almost raw smoked salmon that you’re probably used to seeing.  I personally love this kind of smoked salmon and eat it all the time.  If you can’t find this style of smoked salmon you can certainly try using the other version.  You’ll want to chop that up before adding it to the mixture.  I can’t guarantee the outcome though since I haven’t tested that out.

Dried cranberries are a great addition to this recipe so I recommended being generous when adding them at the end.  That punch of sweetness is a lovely pairing with the blue cheese.

If you’re interested in trying out Cultivar Wine, as a reader of Food Embrace, you will be given 10% off your order.  Use the code, FoodEmbrace at checkout.

Disclaimer: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product or experience. All opinions and recipes presented are my own.

 

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Bourbon Barrel Maple Vanilla Scones

Bourbon Barrel Maple Vanilla Scones

I was recently contacted by Kite Hill to review their almond milk based yogurts. They are the only company that I’ve come across that makes almond milk based products and I have been wanting to try them out for quite some time.  This gave me the perfect reason to finally dive in!

I know a lot of people who are dairy free for a number of reasons and these products seemed like a nice alternative to dairy based cheeses and yogurts.

I admit that I did go in with some hesitation.  I’ve tried non-dairy yogurts in the past and it hasn’t gone well.  The texture was off and the flavor was a little astringent with a fake sweetness to it.  I put my previous experience aside and went in with optimism.

Kite Hill sent me all of their flavors:

  • Plain
  • Vanilla
  • Blueberry
  • Strawberry
  • Peach

The strawberry I gave to Scott since I’m allergic but all of the other flavors I was able to test out.  I tried it as I normally eat yogurt, by making a yogurt bowl for breakfast.

I have to say this yogurt is pretty spectacular for a dairy free yogurt.  It is a little on the thinner side texture-wise but not by much. It’s creamy and rich with tons of fruit flavor.  It is lightly sweetened and if I had to give a critique, it would be to lessen the sweetness just a tad.

Kite Hill’s yogurts are hands-down the best non-dairy yogurts that I have tried.  These are perfect for those that are avoiding dairy or are looking for an alternative.  Plus there’s no soy in these products either which is a lovely added bonus!

I wanted to see how well these yogurts would work with baking so I decided to make some sweet scones with the vanilla yogurt. These scones are dairy-free, egg-free, grain-free, and vegan.

I win blogger bingo for that!

I also used bourbon barrel aged maple syrup in the recipe.  (drops mic)

Andrea’s Bourbon Barrel Maple Vanilla Scones

  • 2.5 C Almond Flour
  • 1/2 C Tapicoa Flour
  • 1/4 C Coconut Flour
  • 2 tsp Vanilla Extract
  • 2 TBSP Bourbon Barrel Aged Maple Syrup* (see note at bottom)
  • 5 oz Kite Hill  Vanilla Yogurt
  • 2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon

For the glaze:

  • 1/2 C Powdered Sugar
  • 4 TBSP Bourbon Barrel Aged Maple Syrup

Preheat oven to 400 degrees (If you live at sea level, reduce heat to 375) and line a baking sheet with either parchment or silicone.

In a food processor, combine all ingredients for the scones and pulse until the dough comes together in a ball. Sprinkle the counter with a little extra coconut flour and place the dough on top.  Shape dough into a square about 1/2 an inch in thickness.  Cut dough into 8 triangles and place those on the baking sheet.

Place in oven and bake for about 10 minutes.  Remove and allow to cool before adding the glaze.  For the glaze, mix the sugar with the syrup and spread over scones.  This is a thicker glaze, if you want a thinner glaze add more syrup or a splash of almond milk to the mix.

*I purchased the bourbon barrel aged maple syrup at Trader Joe’s.  If you can’t find any or don’t want to use that, regular maple syrup will work just fine.

These scones are great as a breakfast treat or a little nighttime snack.  If you want to freeze them, then do not glaze them until you are ready to serve.

The yogurt did great in these scones providing a nice little sweetness along with enough acid to kickstart the baking soda.  It also provided enough moisture that I didn’t need to add any eggs to the mix.

Kite Hill yogurts are great straight up or you can use them in recipes in place of dairy yogurt.  I believe that currently these are only available at Whole Foods so you’ll have to swing by your local store to check them out.  Definitely try their products to see what you think!

Disclaimer: Kite Hill sent me these products for review.  All opinions are my own and I was not further compensated for this post.

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Mussels with Pesto and White Wine

 

Mussels with 2014 Cultivar Rutherford Sauvignon Blanc

I went to the 2014 Cultivar Rutherford Sauvignon Blanc  immediately because I will admit up front, I’m not a huge sauvignon blanc fan so I was curious about what this wine was going to be like.  Sauv Blancs that I’ve had in the past have been really tart with some strong grapefruit flavors, which are off-putting flavors for me.

The 2014 Rutherford is not even close to tasting that way. In fact, this wine blew me away and has made me rethink Sauv Blancs, willing to give them more of a chance.  This wine has some deep and complex characteristics to it.  The oak shines through but doesn’t over power.  There is some light citrus notes but they are mellow and smooth. This is a great wine for sipping and savoring.

To balance out the oak I thought this wine would be great paired with some steamed mussels. I added some pesto and sun dried tomatoes for some added depth.  The slight salty nuttiness of the pesto enhanced the richness of the wine.

This meal looks fancy but comes together in about 15 minutes.  Quick and delicious!

Andrea’s Mussels with Pesto and White Wine

  • I used this recipe for pesto. You can sub in spinach for kale if you like.
  • 2lbs of Fresh PEI Mussels, cleaned
  • 1/4C Chicken Stock
  • 1/4C White Wine
  • 1/4C Pesto
  • 1/2C Chopped Sun Dried Tomatoes
  • 2TBSP Olive Oil for cooking

In a large high sided sauté pan, heat the olive oil over medium heat.  Add in the pesto, stock, wine, and tomatoes. Gently stir then add in the mussels.  Cover and allow the mussels to steam until they open and are cooked.  About 10 minutes.

Remove from heat and serve with crusty bread.  Garnish with parsley and additional parmesan if desired.

I also sliced up a baguette and spread some of the pesto on the slices.  Baked at 400 for about 10 minutes until the slices of bread were crispy and the pesto had become bubbly.

The wine worked beautifully with this dish!  The slight sweet brininess of the mussels combined with the rich and oaky wine made for a fantastic date night dinner.

If you’re interested in trying out Cultivar Wine, as a reader of Food Embrace, you will be given 10% off your order.  Use the code, FoodEmbrace at checkout.

I am part of the Cultivar Wine Bloggers Club and receive some bottles of wine quarterly to sample and pair with recipes and foods.  This time I decided to pair the 2014 Cultivar Rutherford Sauvignon Blanc with fresh PEI mussels.

 

Disclaimer: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product or experience. All opinions and recipes presented are my own.

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Cherry Simple Syrup

Cherry Simple Syrup

My friend, Lori, over at Fake Food Free posted a picture on her instagram recently of bourbon and cherries.  I loved the idea so much that I started playing around with bourbon and cherries myself.

I had some cherries that were a little bruised and a little soft that needed used up.  I decided to try and make a simple syrup with them that can be used to flavor drinks.

The result is a glorious red colored simple syrup that can be used in everything from mixed drinks to flavoring seltzer water.

Andrea’s Cherry Simple Syrup

  • 1/2C Water
  • 1/2C Natural Cane Sugar (Can use palm sugar or honey here)
  • 1/2 pound Cherries, pits and stems removed

In a medium sized sauce pot add the sugar and water.  Over medium heat bring up to a simmer and stir until the sugar is dissolved into the water.  Then add the cherries, simmer for 5 minutes.  Turn off heat but leave pot on the burner.

Allow the mixture to cool for about 5-7 minutes.  Pour entire mixture into a blender and blend until smooth.

Using a fine mesh strainer, strain the syrup into a glass jar or bottle.

Shake before using.  Will keep in the fridge for up to two weeks.  Makes 1 Cup of syrup.

I love the color of this syrup!  Feel free to switch up the fruits, you can do this with blueberries, blackberries, or raspberries as well!

We’ve been using this in mixed drinks with bourbon and also making some cherry lime margaritas.  It’s really easy to make and will be a hit in your household!

You can also keep it kid friendly by adding it to plain or lime seltzer for a little fun treat.

Have fun guys, and remember, always play with your food!  Enjoy!

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Almond Flour Tortillas

 

Almond Flour Tortillas

I have made some grain free tortillas before but due to the amount of coconut flour in them they lean more towards the sweeter side.  Making them perfect for sweet crepes or toasted up and used for ice cream sandwiches.

I wanted something a little more neutral in flavor to use for tacos and sandwich wraps so I fiddled around with my recipe and created a winner!

Andrea’s Almond Flour Tortillas

  • 1 1/2C Almond Flour
  • 1/2C Tapioca Flour
  • 1 TBSP Coconut Flour
  • 1 1/4C Water
  • 4 Eggs
  • Pinch of salt (sea salt or Himalayan preferred but not necessary)
  • Ghee or fat of choice for cooking

 

In a large mixing bowl, add in the flours and whisk together to remove any lumps and to fluff up the flours.  In a medium sized bowl add in the eggs, water, and salt, and whisk until the mixture is blended and frothy.

Add the liquid mixture to the dry mixture and mix well.  This will be a thin runny mixture, similiar to a crepe batter.

In a large skillet, over medium heat, add in a very small amount of ghee and spread that around the skillet.

Use a 1/4C scoop for street taco size tortillas or a 1/3C scoop for wrap and enchilada size tortillas.

Pour batter into center of skillet and using a spatula spread the batter around making a very thin circle.  This takes time!

Allow to cook for 2-3 minutes on each side.

Remove from skillet and repeat process until you’ve used all the batter.

The amount of tortillas you get depends on the size you make.  For wrap size tortillas, this should make about 10.

Store in the refrigerator or you can also freeze them as well.  Gently reheat right before serving.

The are great for wraps and tacos.  Can also be toasted up to use as tostadas or quesadillas.  They have a neutral flavor but you can add some lime zest and lime juice if you want to make them more flavorful for tacos.

They do take some time to make so have patience because it’s worth all the effort!  You’ll have great tasting grain-free wraps with out fillers or junk.  I usually make a big batch at once and store them in the freezer.

Have fun guys, and remember, always play with your food!  Enjoy!

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Homemade Latte

Homemade latte

For me, the weekends are made for relaxing and for little indulgences. Waffles for breakfast, fresh squeezed juice, and for foamy lattes.

I love lattes and since I’m not always able to go out for one, sometimes I’ll make a version at home.  I will make these for Scott and I to slowly sip on while enjoying the more relaxed pace of a weekend morning.

They are super simple and easy to customize however you want!  This is my basic latte:

Andrea’s Homemade Latte

  • 3oz Vanilla Almond Milk or Grassfed Milk
  • 8-10oz Fresh Brewed Coffee
  • 1/2-1TBSP Grassfed Butter
  • 1tsp Coconut Sugar
  • 2tsp Vanilla Extract
  • Pinch of Ground Cinnamon

In a blender add in the butter, sugar, vanilla, and cinnamon.  Lightly heat up the almond milk or milk, just enough to take the chill off.  Pour into a mug and add the coffee.  DO NOT fill up the mug the whole way, leave a bit of space at the top.

Pour the coffee milk mixture into the blender.  Blend on medium for about a minute.  Pour mixture back into the mug and enjoy!

This will be frothy and foamy which is why you need to leave room when you first pour out the coffee.  That space is needed to make room for all the foam!  These are also just rough measurements, feel free to play around and create a combo that suits your taste.

I use butter because that is what I prefer but you can use coconut oil instead.  Two teaspoons of oil should be plenty.

Yes you can use regular sugar instead of coconut sugar, but reduce to 1/2tsp.

Feel free to customize it!  Want peppermint mocha?  Add in 1/2TBSP Unsweetened Cocoa and 1/2tsp of peppermint extract to the above mix.  Boom!  Peppermint Mocha Latte at home!

We all need treats in life and when we can make them at home to enjoy while hanging out in our PJs, all the better!