Autumn is nearly upon us (officially it comes this Friday), so I feel like we can legitimately start talking about cozy and hygge, and maybe even use the “p” word around here, but definitely not in conjunction with “spice”. The evenings are cooling down and the other day I even found myself reaching for a blanket to curl up on the couch with. The mornings have been rainy and misty the last few days so I’ve been back to my good friend oatmeal with some sautéed apples, plenty of seeds, and a fancy coffee to warm me up.
While I’m not really one for mainstream seasonal drinks, I love the seasonal celebration behind them. This homemade coffee creamer is my ode to that celebration. It’s rich and nutty and is great added to a mug of hot coffee or whipped into a latte. It may not be the traditional super sweet and over-spiced kind of flavour we are used to this time of year, but that’s why I love it.
WEEKEND LINKS + LOVES
- I’m so pumped that Vancouver is getting two zero-waste grocery stores in the next few months, but the idea of having a zero waste restaurant would be amazing. If you’ve ever worked in a kitchen, you’ll understand how much gets wasted in an industrial setting and how this would be a game-changer.
- It’s getting back to podcast season around here. If you’re a history nerd like me, you’ll love this podcast. I mean, an entire episode just about the history of vinegar ! Swoon
- I’m always a sucker for food documentaries (mainly Michael Pollan ones), so this film adaptation of eating animals, narrated by Natalie Portman, will be a must watch.
- I just discovered the BEST vegan chocolate chip cookies of all time. I subbed natural almond butter, avocado oil, and coconut sugar, and they were still great.
- This week I’m planning my first day of autumn celebration dinner! Thinking of maybe making Heidi’s shepherd’s pie for a main, Amy’s Dutch Apple Pie for a sweetie, and for an appie –Kate’s fancy cocktails, a little snack board a la Shelly, and Sarah’s beet tartines
- Finally my new favourite way to de-stress (and maybe lose hours of my day…).
WARMING SPICED COFFEE CREAMER + LATTE
If this latte isn’t for you, try using this milk in coffee as is for your own holiday spiced creamer.
Makes 3 Cups. Print Recipe Here.
1 Cup Walnuts, soaked
3 Cups Water
2 Pitted Medjool Dates (3-5 of using Deglet Noor)
1/2 tsp. Vanilla Extract
1/2 tsp. Cardamon Powder
1/4 tsp. Nutmeg
Small Pinch of cloves
Espresso and a 1/2 tsp. Coconut Oil (optional)
- Either soak the nuts overnight or if pressed for time, boil some water and soak the walnuts in the boiled water for at least 1 hour. Drain the nuts and rinse them regardless of the soaking method used.
- Combine the walnuts with the three cups water, the dates and spices. Puree until smooth and frothy. Drain this mixture though a nut milk bag. Store the milk in the fridge for up to 5 days. Shake before using.
- Make your espresso or strong coffee and heat up enough milk to fill your mug. Combine the warmed milk, coconut oil, and coffee in a blender and blend until frothy. Serve as is or with a sprinkle of cinnamon.