Triple Cinnamon Tea Latte

January 8, 2019

Triple Cinnamon Tea Latte

Serves 1

Date Paste
1 ½ cups dates, pitted
1 teaspoon vanilla bean paste, such as Nielsen-Massey
Pinch of sea salt
1.Put the dates into a medium bowl and cover with 1 cup hot tap water and let soak until very soft, at least 1 hour and up to 8 hours.
2.Transfer the dates and the soaking liquid to a food processor or blender, add the vanilla paste and salt and process until smooth. Scrape into a bowl. The date paste will last, tightly covered in the refrigerator for up to 2 weeks.
*Date paste is great to sweeten tea, coffee, smoothies

8 ounces unsweetened almond milk
2 tablespoons date paste, recipe below
1 teaspoon Vietnamese cinnamon powder
2 True cinnamon sticks
2 tablespoons loose leaf rooibos tea
1 heaping tablespoon Cassia cinnamon chips

1.In a small saucepan, combine the almond milk, date paste, cinnamon powder . Whisk to combine and add in cinnamon sticks. Bring to a boil over a high heat, then reduce to a simmer and cook for 5 minutes, whisking occasionally. Remove from the heat, cover, and let steep for at least 15 minutes and up to 2 hours. You can also cover tightly and refrigerate until ready to use. Reheat before using then remove the cinnamon sticks.
2. While the milk is steeping: In a small saucepan, bring 4 ounces of cold water to a boil. Add the tea and cinnamon chips to a French press carafe and add the boiling water. Cover (do not press down yet) and allow the tea to steep for 5 minutes. Carefully press down the plunger. Pour tea into a mug.
3.Discard the cinnamon sticks from the milk and froth the steeped milk using a frother (such as Nespresso).** Pour milk over the tea and garnish with additional cinnamon powder before serving.

**If you don’t have a milk frother, whisking the milk with a wire whisk will work just fine and adds nice body!