Good Morning Beautiful: 4 Delishh Coffee Drinks

1. Lavender Latte- DIY your own lavender syrup and stick it in the fridge so you have an aromatic treat any day of the week. This is SO our jam!


Your favorite coffee beans (tip: not pre-ground and enough to make 4 shots of espresso)
1 – 1 1/2 cups of low-fat milk
1 teaspoon of dried lavender flowers

Directions: Depending on your coffee maker, you’ll want to make 4 shots of espresso (2 per mug). Add the milk and dried lavender flowers to a small saucepan and gently warm it over very low heat. You don’t want to boil the milk, just get it to a warm temperature. Once warmed, remove the milk from the heat and let the lavender flowers steep in it for about 5-10 minutes. Obviously, the longer you steep the lavender, the stronger the flavor will be. Use a strainer to strain out the dried lavender leaves and toss them. After you’ve made your espresso (or while it’s dripping, depending on your machine), steam the strained milk. The nozzle of your steaming wand should just barely dip into the milk. You don’t want to just plunge it in there; it will scorch the milk. Divide the espresso between two mugs. Pour in the milk and scoop any extra foam on top. Serve with sugar, to taste.

2. Vanilla Almond Honey Coffee - You've had iced joe with almond milk before, but with a splash of honey? Now we're talkin!


Honey Sauce:
½ ounce honey
½ ounce hot water

8 ounces cold brew, or chilled brewed coffee
4 ounces water
2 ounces unsweetened vanilla almond milk
Few drops SweetLeaf Vanilla Stevia or sweetener of choice, if desired

Directions: In a small bowl, combine the honey and hot water until smooth. Add to a glass with ice. Pour the coffee, water, almond milk and stevia into the glass and stir well. Serve immediately.

3. Coffee Ice Cubes - Brilliant, right!? Before going to bed, fill your ice tray with cold-brew coffee so you never have to settle for watery joe again. And with Spring in full swing, it's time for lots of iced coffee!

Ingredients: Brewed coffee and an ice cube tray

Directions: Pour your regular old leftover brewed coffee into ice cube trays and freeze, then replace the ice in your iced coffee with coffee cubes.

4. Chocolate Almond Milk Coffee - Everything about this is delishh!

Chocolate Almond Milk
1 1/2 cups raw almonds + 4 cups water for soaking
4 cups water
4-6 dates (depending on your sweetness level)
1/3 cup unsweetened cacao powder (may also use unsweetened cocoa powder)
1 vanilla bean, seeds removed (or 1 tablespoon vanilla)
Pinch of salt + Creamy Coffee Ice Cubes
1 cup coconut milk (canned or from the carton, but I used canned for the thickness)
3 tablespoons malted milk powder (omit if vegan or if you just don't want the malt)
1 vanilla bean, seeds removed (or 1 tablespoon vanilla)
1 cup strong black coffee (I used cold brew coffee)

Directions: Add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups water. Allow the almonds to sit overnight or in a pinch, at least 1 hour. The next morning, drain the almonds and rinse well under cold water. Add the rinsed almonds to a high powdered blender or food processor. Add 4 cups of water and the dates. Puree until the almonds are very finely ground, about 2 minutes. Line a bowl or glass pitcher with a double layer of cheese cloth, a nut milk bag or a thin cloth kitchen towel (I just used a kitchen towel). Slowly pour the almond milk mixture into the cloth (or bag). Gently squeeze the bottom of the cloth to release the milk. This with take about 3-5 minutes to get all the milk out. Rinse out blender and pour the milk back in. Add the cacao powder, vanilla bean seeds and a pinch of salt. Blend on high until smooth and creamy, about 1 minute. Pour into a glass jar to store in the fridge for up to 1 week. Shake well before drinking and serve with the creamy coffee ice cubes.

Creamy Coffee Ice Cubes:
In a blender, combine the coconut milk, malt powder and vanilla bean seeds. Blend until smooth. Pour the mixture among 15-18 ice cube molds, leaving at least half the mold for coffee. Pour the coffee over the coconut milk. Freeze for 4 hours or overnight. Serve with the chocolate almond milk.