If you love this recipe, you’ll also love my hot & delicious chai latte, iced chai latte, turmeric latte, homemade hot cocoa, and pumpkin spice latte.

What Readers Say:

“Best chai recipe I have come along! Thank you so much for creating and sharing it!”

-Fannie

We just spent two weeks in India (Delhi, Jaipur, Agra) and enjoyed A LOT of chai.

In India, masala chai is made with tea, sugar, warm spices, and milk and served in either small paper cups or terra cotta cups. This was the best part about India: endless chai on every corner!

Ingredients Needed

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Equipment Needed

• 1 medium saucepan for boiling the spices and tea
• fine mesh sieve for straining the spices from the concentrate

How to Make Homemade Chai Concentrate

Step 1: Bring the water and spices to a boil.

In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water boils, turn off the heat and allow the spices to steep in the water for 5 minutes.

Step 2: Add tea bags and steep for 5 minutes.

After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.

Step 3: Strain the tea and spices

Remove the tea bags and strain the tea through a fine mesh strainer.

Step 4: Store the concentrate

Place the concentrate in a storage jar with a lid (I use a glass mason jar). The homemade concentrate, full of so much flavor, is ready to use or store for later! I’ll show you how to use this concentrate below.

How to Make a Hot Chai Latte With This Concentrate

To make a hot chai latte, you’ll need milk. Use any dairy milk (whole milk, skim milk, etc.) or a plant-based milk (almond milk, cashew milk, oat milk, or coconut milk).

With your milk and concentrate, here’s how to make a latte, step-by-step…

• Step 1: In a small saucepan, bring milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
• Step 2: Using an immersion blender, blend the milk until it’s frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
• Step 3: Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
• Step 4: Serve warm.

How to Make an Iced Chai Latte With This Concentrate

To make an iced chai latte, you’ll need your choice of milk (plant-based or dairy) and ice cubes. The chai concentrate should be fully cooled (and chilled in the fridge).

With your milk, ice, and concentrate, here’s how to make an iced latte, step-by-step…

• Step 1: Fill an 8-ounce drinking glass with ice cubes.
• Step 2: Pour 1/2 cup of the chilled concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren’t filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
• Step 3: Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.
• Serve cold.

Favorite Homemade Coffee Shop Drinks

• How to Make Chai Concentrate With Tea Bags
• Ultimate Homemade Chai Tea Latte Recipe
• Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)
• Easy Homemade Hot Chocolate (Dairy or Dairy Free)
• Homemade Mocha Peppermint Latte
• How to Make a Turmeric Latte (Golden Milk)
• How to Make Homemade Coffee Creamer
• Iced Matcha Green Tea Latte Two Ways

Print

How to Make Chai Concentrate Recipe

This from-scratch concentrate recipe is a chai lover's favorite: rich and warming chai flavor with the perfect touch of natural sweetness. Use this concentrate to make an iced or hot latte.

Course Drinks

Cuisine Indian

Keyword Chai Concentrate, Homemade Chai Concentrate, How to Make Chai Concentrate

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 chai lattes

Calories 32kcal

Author Kristin Marr

Cost $3

Equipment

• 1 medium saucepan
• fine mesh sieve for straining the spices from the chai concentrate

Ingredients

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Instructions

• In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
• After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.
• Remove the tea bags and strain the tea through a fine mesh strainer. Reserve 1/2 cup of chai concentrate to make a latte right now. Store the remaining chai concentrate in a jar in the fridge up to 2 weeks.
• Use this concentrate to make an iced chai latte or hot chai latte.

Video

Notes

Double or Triple the Concentrate Recipe: If you plan to make this latte part of your daily routine, or want to make iced chai lattes (and use more of the concentrate per glass), double or triple the chai concentrate recipe. Store the concentrate for up to 2 weeks in the fridge. Use the concentrate to make this hot drink or an iced chai latte.

How to Reheat the Chai Concentrate: Reheat the chai concentrate in the microwave or a saucepan on the stove-top. Then warm the milk and combine 1/2 cup concentrate with milk of choice. 

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.2mg

More Delicious Drink Recipes

SEE ALL

How to Make Chai Concentrate (From Tea Bags)

How to Make Hot Chocolate With Cocoa Powder

Easy DIY Homemade Pumpkin Spice Latte

Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)

Ultimate Homemade Chai Tea Latte Recipe (Step-By-Step)

Easy Tropical Mango Pineapple Smoothie

The post How to Make Chai Concentrate (From Tea Bags) appeared first on Live Simply.

What’s the Difference Between Cocoa Powder and Raw Cacao Powder?

You have the option to use either ingredient to make this recipe. Both are made from cacao beans. Cocoa powder is made by roasting cacao beans. Cacao powder is obtained through a cold-press process, which allows the powder to retain living enzymes and removes fat. Some people feel that cacao is a healthier option.

How to Make Hot Chocolate With Cocoa Powder Step By Step

Step 1: Add Ingredients to a Saucepan

Pour the milk into a Dutch oven or saucepan, followed by the remaining ingredients: maple syrup, cacao powder, vanilla, and salt. Whisk the ingredients. The cocoa powder won’t fully dissolve in the milk just yet.

Step 2: Warm the Ingredients on the Stove-Top

Warm the mixture over medium heat on the stove-top, whisking every couple of minutes to fully dissolve the cocoa powder in the milk. Once fully dissolved and warm, turn off the heat. 

Pro Tip: Watch the hot milk mixture carefully. Do not let the hot chocolate reach a boiling point as this will scald the milk and cause film to form on top. If this happens, spoon the film from the surface.

Serving Ideas

• For Breakfast: The kids love hot chocolate with breakfast during the cooler months. It’s a special treat on the weekend when mornings are slower. Serve the hot cocoa with almond-oat pancakes, sheet pan einkorn pancakes, sausage and egg casserole, or scrambled eggs.
• With Christmas Cookies: There’s nothing better than classic Christmas cookies and hot cocoa on cold nights! My favorites: einkorn sugar cookies, Grandma’s famous buckeyes, einkorn chocolate chip cookies, and almond flour chocolate chips cookies.

My popular DIY hot chocolate mix recipe can be made in advance and stored in the pantry. This recipe is perfect for making single cups of hot cocoa using either the microwave or stove-top.

6 More Ways to Use Cocoa Powder

• Chocolate Overnight Oats: A chocolatey, protein-rich breakfast.
• Einkorn Chocolate Zucchini Muffins: Chocolate + vegetables
• Einkorn Chocolate Cake: The best chocolate cake!
• Winter Minty Mocha Mask: Use cocoa powder on your face for glowy skin this winter.
• Instant Pot Chili: Add the powder to chili for dynamic flavor!
• Homemade Foundation Powder: Yep, you can make your own makeup with this simple ingredient.

Print

How to Make Hot Chocolate With Cocoa Powder

Craving cup of warm hot chocolate? Skip the hot coca mix! Here's how to make the best hot chocolate with cocoa powder, maple syrup, and milk! Made with simple ingredients and can be made with dairy or dairy-free milk.

Course Dessert, Drinks, How To

Cuisine American

Keyword Homemade Hot Chocolate, Hot Chocolate With Cocoa Powder, How to Make Hot Chocolate With Cocoa Powder

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 cups (1 cup per serving)

Calories 240kcal

Author Kristin Marr

Cost $4

Equipment

• 1 medium saucepan or Dutch oven for warming the ingredients
• 1 whisk for whisking the ingredients

Ingredients

• 4 cups whole milk your favorite milk: coconut, almond, cashew
• 1/3 cup pure maple syrup or more to taste
• 1/3 cup unsweetened cocoa powder or cacao powder
• 1 1/2 tsp pure vanilla extract
• pinch salt

Instructions

• Pour the milk into a saucepan, followed by the remaining ingredients: maple syrup, cocoa powder, vanilla extract, and salt. Whisk the ingredients. The cacao powder won't fully dissolve in the milk just yet.
  
• Warm the mixture over medium heat on the stove-top, whisking every couple of minutes to fully dissolve the cocoa powder in the milk. Once fully dissolved and warm, turn off the heat. 
  
• Spoon the hot chocolate into mugs. Enjoy warm.
  

Notes

Topping Ideas: 

• Whipped Cream: Add homemade whipped cream (made with heavy cream or coconut milk), or use your favorite store-bought whipped cream.
• Dash of Cinnamon: Sprinkle the top of each drink with cinnamon.
• Candy Cane: Add a candy cane to each mug. Or top each drink with whipped cream and a sprinkle of crushed candy canes.
• Chocolate Shavings: Take your favorite chocolate bar and a cheese grater, and grate some chocolate over the top of each mug. Fancy and delicious!
• Marshmallows: A classic, of course! Add mini marshmallows or large marshmallows to each cup. And you can even make your own marshmallows.

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 97mg | Potassium: 538mg | Fiber: 3g | Sugar: 28g | Vitamin A: 395IU | Calcium: 339mg | Iron: 1mg

Favorite Homemade Coffee Shop Drinks

• How to Make Chai Concentrate With Tea Bags
• Ultimate Homemade Chai Tea Latte Recipe
• Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)
• Easy Homemade Hot Chocolate (Dairy or Dairy Free)
• Homemade Mocha Peppermint Latte
• How to Make a Turmeric Latte (Golden Milk)
• How to Make Homemade Coffee Creamer
• Iced Matcha Green Tea Latte Two Ways

More Delicious Treats

SEE ALL

Homemade Chocolate Yogurt Recipe (like pudding!)

Best Almond Flour Chocolate Chip Cookies (No Sugar)

The Best Almond Flour Pumpkin Bread

Einkorn Oatmeal Cookies (Chocolate Chip or Raisin)

Easy Almond Flour Banana Bread (Gluten Free Recipe)

How to Make a Popsicle (Easy & Healthy DIY Homemade Recipes)

The post How to Make Hot Chocolate With Cocoa Powder appeared first on Live Simply.

Ingredients Needed to Make This PSL

With simple pantry ingredients you can make the best DIY latte. For a full recipe printable with instructions, see the recipe card below.

• 1/2 cup brewed coffee or 2 espresso shots
• 1-3 tablespoons maple syrup
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin pie spice

• Brewed Coffee: Brew 1/2 a cup of your favorite hot coffee, or make 2 espresso shots. Or use cold brew coffee and serve this latte cold, over ice.
• Milk: Any kind of milk: whole milk, skim milk, coconut milk, cashew milk, oat milk, or almond milk. Read about the healthiest dairy options here.
• Pumpkin Puree: Canned pumpkin puree is perfect; just make sure the only ingredient is pumpkin. You’ll only need a few tablespoons, so toss the rest in a smoothie or save for a future pumpkin spice latte (trust me, you’ll want to make this again and the puree will keep in the fridge for about a week). You could also use butternut squash puree or sweet potato puree. Do not use pumpkin pie filling.
• Maple Syrup: Most of us are accustomed to the sweet taste of a Starbucks pumpkin spice latte. That’s no surprise since the OG (original) contains 50 grams of SUGAR! In this homemade latte, you’re going to use just a touch of maple syrup for a classic fall flavor.
• Vanilla Extract: Just a touch for flavor. Go with the real deal; not imitation.
• Pumpkin Pie Spice: Pumpkin puree is flavorless so the real flavor comes from this ingredient. You can make your own pumpkin pie spice blend or buy a pre-mixed pumpkin pie spice from the spice section in the grocery store. This spice is also delicious to add to pumpkin einkorn muffins or almond flour pumpkin bread.

Tools Needed: coffee machine (or espresso machine), small saucepan, coffee cup, immersion blender or milk frother or fork.

Step 1: Brew Coffee

• Brew 1/2 cup of your favorite coffee or 2 shots of espresso. Set the coffee aside and keep warm.

Step 2: Warm the Pumpkin Spiced Milk

• In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice (or individual spices, see ingredient swaps above), and pumpkin puree.
• Whisk the ingredients until the milk begins to bubble on the sides.
• Turn off the heat and add the vanilla extract.

Step 3: Blend the Milk Mixture

• Pour the hot milk in a large bowl or work directly in the saucepan.
• Use an immersion blender or milk frother to create the milk froth. This is the secret to creating a homemade latte that feels like the Starbucks version without an expensive machine.
• If you don’t have an immersion blender or milk frother, vigorously whisk the milk, using a fork or whisk, in the saucepan as the bubbles begin to form (while heating the milk). This method won’t create the same froth, but it still creates a tasty coffee drink.

Step 4: Combine Milk and Coffee

• Pour the frothy, hot milk into a large coffee mug. Then pour the coffee into the frothy milk. Serve warm!
• For an extra treat, top with whipped cream. I love making homemade whipped cream using heavy cream or coconut cream.

Favorite Homemade Coffee Shop Drinks

• How to Make Chai Concentrate With Tea Bags
• Ultimate Homemade Chai Tea Latte Recipe
• Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)
• Easy Homemade Hot Chocolate (Dairy or Dairy Free)
• Homemade Mocha Peppermint Latte
• How to Make a Turmeric Latte (Golden Milk)
• How to Make Homemade Coffee Creamer
• Iced Matcha Green Tea Latte Two Ways

Print

Best DIY Homemade Pumpkin Spice Latte

The best homemade pumpkin spice latte you'll ever make. Made with basic pantry ingredients: pumpkin puree, brewed coffee, milk of choice, pumpkin pie spice, vanilla extract, and maple syrup.

Course Drinks

Cuisine American

Keyword Pumpkin Spice Latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 287kcal

Author Kristin Marr

Cost $2

Equipment

• 1 immersion blender or milk fother
• 1 coffee maker or espresso maker
• 1 small saucepan

Ingredients

• 1/2 cup black coffee or 2 shots of espresso
• 3/4 cup whole milk or non-dairy milk of choice: almond, oat cashew, coconut, etc.
• 2-3 TB pumpkin puree
• 1-3 TB pure maple syrup or honey, stevia, or brown sugar (amount depends on sweetness desired)
• 1/2 tsp pumpkin pie spice
• 1/2 tsp pure vanilla extract

Instructions

• Brew 1/2 cup of your favorite coffee. You may desire more coffee, so make a little extra if desired. Set the coffee aside and keep warm.
• In a small saucepan, over medium heat, warm the milk, maple syrup, pumpkin pie spice, and pumpkin puree. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.
• Pour the warm milk in a large bowl or work in the saucepan. Use an immersion blender or milk frother to create the milk froth. If you don't have a immersion blender or milk frother, vigorously whisk the milk in the saucepan (with a fork or whisk) as the bubbles begin to form (while heating the milk).
• Pour the frothy milk into a large coffee mug. Then carefully pour the coffee into the frothy milk.
• Serve the coffee warm.
• If you'd like to serve your latte with whipped cream topping, use this recipe. Add the whipped topping directly to the top of the latte before serving. Serving Suggestion: The latte is delicious to serve with almond flour pumpkin bread or einkorn pumpkin muffins.

Video

Notes

• Non-Dairy Milk: Make this latte without dairy by using an unsweetened non-dairy milk: oat, almond, cashew, or coconut milk all work well. Use a milk that will froth well. Any milk that’s very watery (skim/reduced fat) doesn’t usually froth the best, so using a full-fat milk is the best choice.
• Espresso: Instead of using 1/2 cup of brewed coffee, use 2 shots of espresso if you have an espresso machine at home.
• Sweetener: Instead of maple syrup, which adds a lovely fall flavor, use honey, stevia drops, or even brown sugar instead.
• Pumpkin Pie Spice: Instead of using a pumpkin pie spice, make your own pumpkin pie spice blend using simple pantry spices. Or add 1/4-1/2 teaspoon cinnamon, and 1/8 teaspoon of nutmeg, ginger, and ground cloves to the milk.

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 56mg | Potassium: 270mg | Sugar: 32g | Vitamin A: 2920IU | Vitamin C: 0.7mg | Calcium: 155mg | Iron: 0.2mg

More Delicious Drink Recipes

SEE ALL

How to Make Chai Concentrate (From Tea Bags)

How to Make Hot Chocolate With Cocoa Powder

Easy DIY Homemade Pumpkin Spice Latte

Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)

Ultimate Homemade Chai Tea Latte Recipe (Step-By-Step)

Easy Tropical Mango Pineapple Smoothie

The post Easy DIY Homemade Pumpkin Spice Latte appeared first on Live Simply.

How to Make, Step By Step

Time-Saving Tip: Short on time? Buy a chai concentrate or “chai tea bags” (which pre-mix spices with black tea) from the store. Store-bought concentrates and pre-mixed tea bags lack the strong flavor profile that you’ll get from this homemade concentrate, but they will give you the chai experience if you’re short on time.

Use this same concentrate to make a hot latte, if desired, just warm the concentrate and follow this hot tea recipe.

Print

Homemade Iced Chai Tea Latte

This homemade iced chai tea latte recipe is a healthier alternative to Starbucks’ popular drink. Quick, easy, made with simple ingredients.

Course Drinks

Cuisine Indian

Keyword Iced Chai, Iced Chai Latte, Iced Chai Tea Latte

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 chai lattes

Calories 44kcal

Author Kristin Marr

Cost $3

Equipment

• 1 medium saucepan
• 1 fine mesh sieve for straining the spices from the chai concentrate
• 1 mason jar or airtight container for storage

Ingredients

Homemade Chai Concentrate:

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Chai Latte:

• ice cubes
• 1/2 cup homemade chai tea concentrate from the recipe above
• 1/3 cup whole milk or dairy-free milk: coconut milk, cashew milk, almond milk, oat milk

Instructions

Homemade Chai Concentrate

• In a medium saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
  2 cups water, 2 whole cloves, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice
  
• After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.
  2 TB pure maple syrup, 2 black tea bags
  
• Remove the tea bags and strain the tea through a fine mesh strainer and into a heat-safe jar.
  
• Allow the concentrate to cool at room temperature (about 30 minutes), then place in the fridge to chill. Store the chai concentrate in a jar in the fridge up to 2 weeks (sealed with a lid).
  

Make an Iced Chai Latte

• Fill an 8-ounce drinking glass with ice cubes.
• Pour 1/2 cup of the chilled chai concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren't filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
  
• Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the chai concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.
  
• Serve cold.

Notes

Make a Hot Latte: Use this same concentrate to make a hot latte. Use this hot chai latte recipe.

Nutrition

Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

This recipe is perfect for the warmer months. Enjoy this iced drink with a summer snack, as a morning ritual with eggs or a healthy yogurt bowl, or as a mid-day treat.

Favorite Homemade Coffee Shop Drinks

• How to Make Chai Concentrate With Tea Bags
• Ultimate Homemade Chai Tea Latte Recipe
• Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)
• Easy Homemade Hot Chocolate (Dairy or Dairy Free)
• Homemade Mocha Peppermint Latte
• How to Make a Turmeric Latte (Golden Milk)
• How to Make Homemade Coffee Creamer
• Iced Matcha Green Tea Latte Two Ways

More Delicious Drink Recipes

SEE ALL

How to Make Chai Concentrate (From Tea Bags)

How to Make Hot Chocolate With Cocoa Powder

Easy DIY Homemade Pumpkin Spice Latte

Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)

Ultimate Homemade Chai Tea Latte Recipe (Step-By-Step)

Easy Tropical Mango Pineapple Smoothie

The post Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe) appeared first on Live Simply.

What is a Chai Tea Latte?

Chai tea latte originated in India. In India, the word chai translates to “tea.”

So yes, calling this drink a chai tea latte is technically saying “tea tea latte.” Since most of us, in the Western world, order “a chai tea latte, please” at the coffee shop, that’s what I’m going with today.

A traditional chai tea latte is a combination of tea and milk. The homemade chai tea latte recipe we’re going to make today, and what most of us recognize as that infamous chai latte taste, is called masala chai.

The main ingredients are a blend of tea, milk, and different spices (like cardamom, cinnamon, and ginger).

Total Time: Making the chai concentrate is the most time-consuming part of this recipe (10 minutes). Make the concentrate in advance if you want to enjoy a quick and easy latte for breakfast or a quick drink. Once you have the chai concentrate, the latte takes about 5 minutes to prepare.

Step 1: Make the Chai Concentrate

Heat 2 cups of water and the spices in a small saucepan over medium heat on the stove top. Let the ingredients simmer for 5 minutes. Turn off the heat and add 2 tea bags and maple syrup (or honey).

After another 5 minutes, pour the concentrate (hot water, spices, sweetener and tea bags) through a fine mesh strainer and into a bowl.

Reserve 1/2 cup of this chai tea concentrate to immediately make a latte. And store the remaining concentrate in an airtight jar in the refrigerator for up to two weeks.

Time-Saving Tip: Short on time? Buy a chai concentrate or “chai tea bags” (which pre-mix spices with black tea) from the store. Store-bought concentrates and pre-mixed tea bags lack the strong flavor profile that you’ll get from this homemade concentrate, but they will give you the chai experience if you’re short on time.

Time-Saving Tip: Use the microwave and heat-safe bowl to warm the milk, maple syrup, and cinnamon. Warm the milk for about 30 seconds, then continue for another 30 seconds if needed, until warm.

Time-Saving Tip: Double or triple the concentrate recipe so you can easily enjoy a latte each day. The concentrate will keep in the fridge for up to 2 weeks. Shake the concentrate before pouring into a mug and reheating in the microwave. Alternatively, use chilled chai concentrate to make an iced latte with ice and milk.

Print

Homemade Chai Tea Latte

This from-scratch recipe is a tea lover's favorite: rich and warming chai flavor with the perfect touch of natural sweetness. The perfect balance that makes this tea a must-make.

Course Drinks

Cuisine Indian

Keyword chai latte, Chai Tea Latte, homemade chai latte

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 chai lattes

Calories 74kcal

Author Kristin Marr

Cost $3

Equipment

• 1 medium saucepan
• 1 immersion blender or fork for frothing the milk
• fine mesh sieve for straining the spices from the chai concentrate

Ingredients

Homemade Chai Concentrate:

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Chai Latte:

• 1/2 cup homemade chai tea concentrate from the recipe above
• 3/4 cup whole milk or dairy-free milk: coconut milk, cashew milk, almond milk, oat milk
• 1 TB pure maple syrup or honey
• pinch ground cinnamon

Instructions

Homemade Chai Concentrate

• In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
  
• After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.
  
• Remove the tea bags and strain the tea through a fine mesh strainer. Reserve 1/2 cup of chai concentrate to make a latte right now. Store the remaining chai concentrate in a jar in the fridge up to 2 weeks.
  

Make a Chai Latte:

• In a small saucepan, bring the milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
  
• Using an immersion blender, blend the milk until it's frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
  
• Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
  
• Serve warm.
  

Video

Notes

Double or Triple the Concentrate Recipe: If you plan to make this latte part of your daily routine, or want to make iced chai lattes (and use more of the concentrate per glass), double or triple the chai concentrate recipe. Store the concentrate for up to 2 weeks in the fridge. Use the concentrate to make this hot drink or an iced chai latte.

How to Reheat the Chai Concentrate: Reheat the chai concentrate in the microwave or a saucepan on the stove-top. Then warm the milk and make a latte.

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 105mg | Sugar: 11g | Vitamin A: 75IU | Calcium: 78mg | Iron: 0.1mg

Favorite Homemade Coffee Shop Drinks

• How to Make Chai Concentrate With Tea Bags
• Ultimate Homemade Chai Tea Latte Recipe
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• Easy Homemade Hot Chocolate (Dairy or Dairy Free)
• Homemade Mocha Peppermint Latte
• How to Make a Turmeric Latte (Golden Milk)
• How to Make Homemade Coffee Creamer
• Iced Matcha Green Tea Latte Two Ways

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The post Ultimate Homemade Chai Tea Latte Recipe (Step-By-Step) appeared first on Live Simply.

What Makes This Smoothie So Good

You may not be able to escape to a tropical island right now. But this easy smoothie recipe is the next best thing. What makes this healthy fruit smoothie recipe so good?

Healthy: Packed with healthy ingredients like fiber-rich fruits (fresh banana, pineapple chunks, mango chunks) to probiotic Greek yogurt (or regular plain yogurt) and electrolyte-rich coconut water (or use your favorite milk, like coconut milk or almond milk). This recipe doesn’t use any sugar, besides the natural sugars in the different fruits.

Refreshing: A mango-pineapple smoothie hits the right spot on a hot summer day. This recipe is the perfect way to make a great healthy snack or quick breakfast, particularly in the summer heat. Plus, think about all the nutrients you get with a taste of the tropics. I pair this smoothie, particularly for breakfast, with eggs for a complete meal (my favorite 15 different ways to make eggs).

Kid Favorite: My kids are obsessed with this healthy drink. And the best part is I can add extra things, like protein powder and spinach to really pack in the nutrition. Bonus, a great way to use leftover smoothie is to make homemade popsicles (how to make the best homemade popsicles).

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Mango Pineapple Smoothie (Easy, Healthy)

This smoothie is a beautiful rainbow of healthy fruit goodness – with a hint of sweet! Simple and healthy. What’s not to love?

Course Breakfast, Drinks, Snack

Cuisine American

Keyword Mango Pineapple Smoothie, tropical smoothie recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 4 cups (1-2 servings)

Calories 91kcal

Author Kristin Marr

Cost $3

Equipment

• 1 blender

Ingredients

• 1/2 cup coconut water OR water, coconut milk, almond milk, or whole milk (your choice)
• 1 cup plain whole milk yogurt or Greek yogurt (or dairy-free yogurt)
• 1 cup chopped pineapple fresh or frozen
• 1 cup chopped mango fresh or frozen
• 1 banana fresh or frozen
• 1 cup baby spinach or kale

Instructions

• Add the coconut water, water, OR milk of choice to the blender first.
• Add the yogurt and spinach (if using). If you're using protein powder or any extras like almond butter or chia seeds, add the extra ingredients (see notes below for options).
• Add the pineapple, mango, and banana.
  
• Place the top on the blender and give everything a good, long pulse (60 seconds for me, using a NutriBullet). Then enjoy!
  

Notes

Fresh Fruit Note: If you’re not using any frozen fruit, add 1 cup of ice to the blender before blending the ingredients.

Other optional add-ins (choose one or multiple): 

• 2 teaspoons chia seeds 
• 2 teaspoons hemp seeds
• 2 teaspoons flaxseeds
• 1/2 teaspoon turmeric
• small knob ginger 
• 1-2 tablespoons almond butter or peanut butter
• protein powder (my favorite brand)

Nutrition

Calories: 91kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 327mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1234IU | Vitamin C: 38mg | Calcium: 99mg | Iron: 1mg

REFRESHING RECIPES TO MAKE ON A HOT DAY

• Iced Chai Tea Latte
• DIY Frappuccino
• Iced Matcha Green Tea Latte
• Mango Pineapple Smoothie
• How to Make DIY Popsicles
• 31 Easy & Healthy Summer Snack Ideas

Got Leftovers? Turn them into homemade popsicles! This recipe makes the best creamy and fruity homemade popsicles. How to make your own popsicles with this recipe and 9 other flavor combos.

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How to Make Chai Concentrate (From Tea Bags)

The post Easy Tropical Mango Pineapple Smoothie appeared first on Live Simply.

What do you put in a smoothie?

There are many options for what to put in a smoothie. This is what makes a smoothie such a versatile, customizable drink. You can customize your smoothie based on your flavor preferences, seasonal fruit and veggie offerings, and what you have available in your pantry or freezer.

Here are the basics of what to put in a smoothie…

• Fruit: Berries, melons (cantaloupe, honeydew), apple, peach, grapes, kiwi, citrus (remove seeds first), avocado, banana. Really there isn’t anything “off limits” when it comes to adding fruit to smoothies. Add one fruit or a medley of fruits. Some fruits are sweeter than others, so if you want extra sweetness you may want to combine a not-so-sweet fruit (like grapes) with a sweeter fruit or add 1/2-1 banana (which can also add creaminess to a smoothie).
• Veggies: Cauliflower, beets, zucchini, and butternut squash are among my favorite veggies to add to a smoothie. I recommend steaming veggies and freezing on a sheet pan before adding to a freezer bag. Pull out a handful of steamed and frozen veggies for smoothies. You can also add raw cucumbers and celery.
• Flavorings: Spices (cinnamon, pumpkin pie spice, nutmeg), herbs (mint, basil), ginger, and vanilla extract can all add a delightful flavor profile to a smoothie. Turmeric is another great spice for a rustic, earthy flavor.
• Protein/Healthy Fat: Add a scoop of your favorite protein powder, a nut butter (peanut butter, almond butter, cashew butter), plain yogurt, or a scoop of raw rolled oats. Most protein powders are highly-processed and far from a real food, I like Vital Proteins Collagen or Ancient Nutrition. Avocado is a flavorless addition for healthy fat. Adding fat/protein to your smoothie will make it more satiating and help to regular blood sugar.
• Greens: Baby spinach is popular for smoothies because of its mild flavor, but it’s certainly not the only choice. Here are a few other options: Swiss chard, kale, beet greens (the leafy tops of beets), lettuce leaves, pea shoots, microgreens, and carrot tops (the leafy tops of carrots). The greens can be fresh, steamed, or frozen.
• Liquids: Water or milk are the most common liquids for smoothies. You can also add juice, but most juice contains a ton of sugar and not much fiber.
• Plain Yogurt or Kefir: Both options are the result of fermentation, which means both are rich in gut-loving probiotics. I would much rather consume my probiotics from foods (such as kefir, sauerkraut, kimchi, kombucha, etc.) than take a pill, so I’m always looking for ways to add probiotic foods to our daily routine. A scoop of yogurt or about a 1/4-1/3 cup of kefir (a fermented drinkable yogurt-like beverage) is an easy way to add creaminess to a smoothie and probiotics to your diet.

You don’t need to use all of the ingredients mentioned above when making a smoothie. This list is simply to give you an idea of what you can put in a smoothie. The options are endless!

How to Make the Best Smoothies

Now that we have the basics down for what to put in a smoothie, let’s talk about how to take those ingredients and make the best smoothies. The “best smoothie” is a smoothie that you enjoy drinking. It may be as simple as a strawberry, banana, and water combination or may be more complicated with lots of different ingredients. With this formula, you can build your own smoothies and customize them to your liking.

• Start with a liquid: Milk, coconut milk, almond milk, cashew milk, oat milk, water, kefir, or coconut water. This is the first ingredient to add to your blender. I usually add about 1 cup of liquid to start with. You can always add more liquid if needed while blending the smoothie. Once you have your liquid in the blender, begin adding any of the following ingredients. 
• Add frozen fruit: Think seasonally here. Freeze what’s in season in your area or buy large bags of frozen fruit at the store. If you don’t want to add fruit, add veggies instead or other options on this list. I usually add about 1 cup of frozen fruit. 
• Choose additional fruits, veggies, and/or leafy greens: Instead of just one fruit, mix it up with a couple of different fruits or a fruit and veggie combo. Steam carrots or beets and freeze them in advance, scoop half an avocado in the blender, or add a handful of leafy greens. I usually add a handful of frozen chopped veggies and/or leafy greens. 
• Add a sweetener: I usually add a banana for the creaminess and extra sweetness, but this is optional. Other options: a touch of honey or maple syrup or a couple of soft dates (with the pits removed). Adding a sweetener is completely optional and your fruit may already offer enough sweetness.
• Add protein: Plain yogurt, nut or seed butter, yogurt, raw rolled oats, protein powder. For a protein powder, I like Vital Proteins or Ancient Nutrition. I don’t always add protein, but when I do I usually go with 1 scoop of powder or about 1-2 tablespoons of nut butter or 1/4 cup of rolled oats. 
• Enhance the flavor: Try a pinch of ground cinnamon, a tablespoon of cocoa powder (or cacao powder), a splash of vanilla extract, a tablespoon of coconut butter, ginger (a small fresh piece or ground), turmeric (a small fresh piece or ground), or a few leaves of fresh mint.
• Extras: If you want to toss in anything extra like chia seeds, hemp seeds, flax seeds, or pumpkin or sunflower seeds now is the time to add these ingredients. Most of the time these ingredients are added for nutrition reasons, not flavor. Just a tablespoon of extra goodness can add a nice boost to a smoothie.

Mix and match these ingredients to build your best smoothies. You can also build smoothies ahead of time in baggies and freeze the smoothie bags for a quick grab-and-blend smoothie option. Here’s how to make freezer smoothie packs to save time.

Once you have your ingredients in the blender, starting with the liquid, it’s time to blend. How long you blend your smoothie will depend on the ingredients used and your blender. I usually blend a smoothie for about 30-60 seconds, or until the smoothie is smooth. If your blender is having a hard time blending the ingredients, stop the blender and add enough liquid to get things moving.

Are smoothies better with milk or water?

The base ingredient of every good smoothie is some sort of liquid. Without a liquid, the ingredients will never blend into a smoothie. This could be milk, coconut milk, almond milk, cashew milk, oat milk (make this homemade since the popular brand on the market contain canola oil, rapeseed oil, which is a highly processed oil) water, or kefir. Many people ask, “Are smoothies better with milk or water?”

The answer: It depends. Both water and milk have their place in making a smoothie.

Adding milk to a smoothie will result in a creamier smoothie and you get the added satiating fat benefit. Healthy fats are a good thing and an important part of a real food lifestyle, not something to be avoided. On the other hand, water can be a great liquid to use if you’re looking for a lighter smoothie or just don’t have any milk available. Another option is to use water and a scoop or two of plain yogurt, which adds probiotics to the smoothie, healthy satiating fat, and a creamy consistency. Banana and avocado also add creaminess to a smoothie, so you can definitely achieve a creamy smoothie without milk.

Should you put ice in smoothies?

Ah, the great smoothie debate: to ice or not to ice? This also depends. If want a thicker, chilled smoothie and you’re using FROZEN fruit or vegetables, then ice isn’t needed.  If you want a thicker consistency and a chilled smoothie and you’re using FRESH fruits and/or veggies, add a handful of ice before blending the smoothie. Ice not only creates a thicker smoothie, but also chills the ingredients. I don’t find room temperature smoothies to be very desirable, so adding some sort of frozen ingredient is my preference.

An alternative to adding ice is to add yogurt, milk, or kefir (a fermented milk/yogurt that’s rich in probiotics) to an ice cube tray, freeze the liquid, and then place the ice cubes in a bag or container to use for making smoothies. You’ll still need to add a liquid to your smoothies, such as water or milk, but this is a great option if you want to avoid watery ice cubes when using fresh fruits and/or vegetables. Another option is to freeze peeled bananas in advance and use the frozen bananas when making smoothies. This way you can use fresh seasonal fruit, no ice, and a frozen banana to achieve a thick, chilled smoothie.

The Best Blenders for Making Smoothies

You absolutely need some sort of blender to make smoothies. Nothing else will blend ingredients like a blender. If you plan to make smoothies often, I recommend investing in a high-speed blender. A smoothie is only as good as the blender it’s made in. If you’re planning to stick with simple frozen or fresh fruits, then the type of blender used may not be a big deal, but if you plan to add ingredients like dates or seeds or fibrous leafy greens, using a high-speed blender will result in a more desirable smoothie.

The blenders that have worked best for me over the years…

• BlendTec 
• Vitamix
• KitchenAid Pro Line
• Instant Pot Blender

If you’re not using a high-speed blender and want to add leafy greens to your smoothies, I recommend blending up the greens with your liquid first. Then adding the remaining smoothie ingredients to the blender and blending. This will help break up the fibrous greens, ensuring you’re not left with big chunks of kale or spinach in your smoothie.

Smoothie Recipes to Make

I hope you’re inspired to get in the kitchen and start creating your own smoothies. Here are some of my favorite smoothie combinations:

• Pineapple Mango Smoothie: A tropical flavor with fiber, healthy fats, and complex carbs.
• Mango Vitamin C Smoothie: milk of choice, banana, orange, turmeric, and mango chunks.
• Berry Cherry Smoothie: milk of choice, spinach, berries, cherries, and a protein of choice.
• Green Protein Smoothie: almond milk, baby spinach, banana, almond butter, cinnamon, rolled oats, hemp seeds, chia seeds, collagen, and ice.
• Chocolate Protein Smoothie: plain yogurt, bananas, cocoa powder, peanut butter, rolled oats, honey, vanilla, and ice.
• Kid-Friendly Green Smoothie: coconut water (or filtered water), yogurt, pineapple, bananas, and leafy greens.

REFRESHING RECIPES TO MAKE ON A HOT DAY

• Iced Chai Tea Latte
• DIY Frappuccino
• Iced Matcha Green Tea Latte
• Mango Pineapple Smoothie
• How to Make DIY Popsicles
• 31 Easy & Healthy Summer Snack Ideas

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How to Make Hot Chocolate With Cocoa Powder

Easy DIY Homemade Pumpkin Spice Latte

Iced Chai Tea Latte (Homemade Starbucks Copycat Recipe)

Ultimate Homemade Chai Tea Latte Recipe (Step-By-Step)

Easy Tropical Mango Pineapple Smoothie

The post How to Make the Best Smoothies appeared first on Live Simply.

A CSA is a way of supporting small farms. A CSA allows us city folks to teach our kids where food comes from and to appreciate the source of our food (a man and/or woman worked hard to grow the broccoli and carrots, and raise the chicken), enjoy the freshest food possible, and directly support the hard-working farmers in our local community.

We’ve been enjoying our CSA since the first week of October. Every two weeks (we opted for the bi-monthly option) we pick up a large box of veggies from the farmer. The selection is based off what’s currently growing and ready to harvest on the farm. Because of this I also supplement what we may need from either the grocery store or other farm stands at market (the pick up location).

I’ll admit, when I first wrote the check to cover nine month’s worth of produce I was intimidated. Joining a CSA isn’t like shopping at the grocery store, where you can find a massive selection of fruits and veggies that have been shipped from all over the world regardless of the local season.

After four months of consistently picking up, cooking from, and enjoying our CSA shares, I can say that joining the CSA with Little Pond Farm was a very good decision. I’ve been pushed beyond my comfort zone when it comes to enjoying a variety of veggies. I’ve had to learn how to prepare and enjoy produce that I would have otherwise ignored in the grocery store: kholarbi (a veggie that I’m currently obsessed with), pea shoots (a new love for sandwiches, stir-fry, and avocado toast), and more. I’ve also been exploring ways to put common veggies to use in different ways, such as: cauliflower in tacos and beets in smoothies.

Today’s beet-inspired recipe, Blueberry Avocado Beet Smoothie, is one of the ways I’ve been putting this  “common” produce to good use.

Beets are packed full of good-for-you-nutrients, including vitamin C, potassium (good for your muscles), and manganese (good for your liver). They aren’t exactly the tastiest vegetable, in my opinion, but with the help of acidic orange juice and the combination of blueberries and banana, the beet flavor is really enjoyable in this smoothie. And that’s coming from a former beet-hater.

I’ve been enjoying this smoothie in the morning (or in the afternoon, before picking up the kids from school), so I also like to add some healthy fat to keep me satisfied and full. Smoothies, on their own, don’t typically satisfy me but this smoothie does. The fat from the avocado, the fiber from the flax seeds, along with the beets and fruit keep me full until lunch (or dinner) if need be. The kids also like this smoothie, and have been enjoying a few sips alongside sourdough toast and butter, or hardboiled eggs. <–I think the beautiful pinkish-purple color won Londyn’s heart.

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Blueberry Avocado Beet Smoothie

A satisfying smoothie made with avocado, roasted veg (beets), and fruit (blueberries and banana). 

Course Breakfast, Drinks

Cuisine American

Keyword Blueberry Avocado Beet Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 173kcal

Author Kristin Marr

Ingredients

• 1 cup water or milk of choice
• 1 cup frozen blueberries
• 2 roasted beet chunks = 1/2 of a small beet, 1/4 of a large beet
• 1 banana
• 1/2 hass avocado
• 2 leafy green leaves (such as: kale leaves) or 1/2 cup baby greens (such as: baby spinach)
• 1/2-1 cup ice (optional)
• 1 tsp flax seeds (optional)
• 1 tsp hemp seeds (optional)

Special Equipment:

• blender

Instructions

• Add the ingredients to a blender jar, starting with the water as the base. 
• Blend the smoothie until thick and creamy. Serve immediately. 

Nutrition

Calories: 173kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 723mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2515IU | Vitamin C: 25.6mg | Calcium: 57mg | Iron: 2.1mg

The post Blueberry Avocado Beet Smoothie appeared first on Live Simply.

I’ve been wanting to share a few more smoothie recipes with you since we talked about making freezer smoothie packs. I’ve purposely written today’s featured recipes as freezer smoothie pack recipes, but you can also make one of these smoothies “on the spot.” To do this, you’ll just need to pour the ingredients into a blender versus freezing the ingredients together in a smoothie pack.

Before sharing the recipes, let’s review a few freezer smoothie pack basics.

What is a Freezer Smoothie Pack?

A freezer smoothie pack is a fancy name for a combo of smoothie ingredients that are mixed together ahead of time and then stored in a bag (or jar) in the freezer.

A freezer smoothie pack, just like a smoothie, can be made with various  frozen fruits and/or veggies, fresh greens, and additional nutrient-rich ingredients (frozen kefir cubes, seeds, nut butters, etc.). When you’re ready to make a smoothie, simply pour the contents of the smoothie pack, taken directly from the freezer, into a blender and add 1-2 cups of liquid.

Once you’ve created a smoothie pack, seal the bag (or container) and freeze the smoothie pack until you’re ready to make a smoothie. Smoothie packs will keep in the freezer for up to 3 months. I like to make a bunch of different smoothie packs at one time. This way my freezer is always stocked with ready-to-blend smoothie options.

Prep Work: How to Freeze Smoothie Ingredients

I highly recommend using frozen fruit and veggies in a smoothie pack. Using previously frozen fruits and veggies will guarantee that the ingredients don’t stick together once mixed in a pack and placed in the freezer. You can purchase frozen fruits and veggies from the store, or purchase these items fresh and freeze them yourself.

For fruit,  I recommend flash freezing the fruit first in a single layer on a cookie sheet lined with parchment paper. This works well with in-season fruit and sliced bananas. Once the fruit is frozen (about 1 hour), place the fruit in a storage container/bag to use later, or divide the fruit into individual smoothie packs.

For veggies, steam the chunks in water for just a few minutes until slightly soft. Then flash freeze the chunks in a single layer on a cookie sheet lined with parchment paper. Once the veggies are frozen (about 1 hour), place the veggies in a storage container/bag to use later, or divide the veggies into individual smoothie packs.

I also like to add a probiotic to my smoothies, either in the form of yogurt or kefir. To do this, pour (or spoon) the kefir or yogurt into ice cube trays, and then freeze the trays. Once frozen, place the cubes in a storage container/bag to use later, or divide the cubes into individual smoothie packs.

How to Store Freezer Packs

Before creating a smoothie pack, you’ll need a way to combine and store the ingredients to create a “pack.” There are two options:

1. Quart-size bags. I’ve used plastic bags for a long time (reuse them).  I also recently ordered a set of silicone, reusable bags and really like them.

2. Glass or plastic jars or containers (mason jars, tupperware-type containers)

I like to use bags. The bags make releasing frozen fruit and veggies much easier than stiff containers.

Storage jars (mason jars) are much bulkier which creates an issue with smaller freezers, like mine. And if the frozen fruit and veggie melt and begin to stick together before freezing a smoothie pack, there may be issues with releasing the smoothie contents at the time of blending.

What’s the Best Blender to Use for Smoothies?

I highly recommend using a high-speed blender. Yes, a high-speed blender is a huge investment, but it’s worth it if you make a lot of smoothies or blender recipes. Examples: KichenAid ProLine (that’s what I own and use), Vitamix, and BlendTec. Vitamix and Blendtec offer refurbished models, which may be cheaper than purchasing a brand new blender.

Today’s smoothie packs combine fruit and veggies, along with other real ingredients, to make nutritionally-rich smoothies. Since we usually enjoy smoothie packs first thing in the morning, or as an afternoon (after school) snack, I love knowing that we’re enjoying a serving of veggies along with the other nourishing ingredients.

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Veggie Smoothie Packs

Smoothie packs that combine fruit and veggies, along with other real ingredients, to make nutritionally-rich smoothies. Save time by making the smoothie packs in advance.

Course Breakfast, Snack

Cuisine American

Keyword Veggie Smoothie Packs

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 2 smoothies per pack

Calories 437kcal

Author Kristin Marr

Ingredients

Cherry, Beet, and Almond Smoothie

• 1 cup spinach
• 1 cup frozen pitted cherries
• 1/2 cup roughly chopped beets steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1 TB almond butter or your favorite nut butter

Blueberry, Zucchini, and Ginger Smoothie

• 1 cup spinach
• 1 cup frozen blueberries
• 1/2 cup zucchini slices steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1/2 inch fresh ginger peeled

Tropical Carrot Smoothie

• 1 cup spinach
• 1 cup frozen mango chunks
• 1/2 cup carrots slices steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1/2 inch fresh ginger peeled
• 1/4 tsp turmeric powder

Instructions

• Add the ingredients for the particular smoothie of your choice to a bag (or container). Place the bag in the freezer. It's important to work fast so the fruit doesn't defrost.
• To make a smoothie, add 1 1/2 cups of water to the base of your blender, followed by the smoothie pack contents. Blend until smooth, adding more water if needed to get things moving in the blender. If you have a blender with a tamper (a "stick" device) and want a thicker smoothie, use it! The tamper will help the ingredients blend without adding more water. 
• Enjoy the smoothie immediately after blending. 

Notes

*For the veggies, steam the chunks in water for just a few minutes until slightly soft. Then flash freeze the chunks in a single layer on a cookie sheet lined with parchment paper. Once the veggies are frozen (about 1 hour), place the veggies in a storage container/bag to use later, or divide the veggies into individual smoothie packs. I usually steam a couple of large beets, medium zucchini, and a few carrots (all chopped before steaming) at one time, freeze the veggies, and then keep them in a large bag for making smoothie packs. This is also a great way to use end-of-the-week veggies that need some extra life. 

**I like to add a probiotic to my smoothies, either in the form of yogurt or kefir. To do this, pour (or spoon) the kefir or yogurt into ice cube trays, and then freeze the trays. Once frozen, place the cubes in a storage container/bag to use later, or divide the cubes into individual smoothie packs. If you're dairy free, try freezing coconut or almond milk yogurt, or a nut milk (not a probiotic source, but will add creaminess). 

If you'd like to add extra goodies to these recipes, here are some ideas: bee pollen, flax seeds, collagen peptides, protein powder, or hemp seeds. 

If you'd like to reduce the amount of main fruit in the smoothie, you can go down to 2/3 cup of the berries, cherries, or mangoes. 

Nutrition

Calories: 437kcal | Carbohydrates: 88g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 133mg | Potassium: 1700mg | Fiber: 12g | Sugar: 57g | Vitamin A: 10805IU | Vitamin C: 78.5mg | Calcium: 217mg | Iron: 3.1mg

The post 3 Smoothies Made with Veggies appeared first on Live Simply.

The easiest way to do this is to prep meals in advance. At this point, about 95% of our breakfast meals are prepped in advance. This one small, intentional activity has helped to calm our busy mornings and reduce the time I spend in the kitchen in the wee hours. Calm mom = calm home.

One of the easiest “meals” to prep in advance is a smoothie. There are a few different ways to prep a smoothie in advance. Today, we’re going to focus on freezer smoothie packs.

What is a Smoothie Pack?

A smoothie pack is a fancy name for a combo of smoothie ingredients that are mixed together ahead of time and then stored in a bag (or jar) in the freezer.

A smoothie pack, just like a smoothie, can be made with various  frozen fruits and/or veggies, fresh greens, and additional nutrient-rich ingredients (frozen kefir cubes, seeds, nut butters, etc.). When you’re ready to make a smoothie, simply pour the contents of the smoothie pack, taken directly from the freezer, into a blender and add 1-2 cups of liquid.

How to Build Your Own Smoothie Packs

With my smoothie pack framework, you’ll be able to create your own custom smoothie packs using a variety of fruits, veggies, and nourishing extras. We’ll talk about each component below. This framework makes about 2 servings of drinkable smoothie.

1/2-2/3 cup frozen fruit + 1/2 cup frozen banana slices + 1/2 cup frozen veggie chunks + 1 cup fresh greens + 1/4 cup probiotic cubes (kefir or yogurt) + extra goodies (chia seeds, hemp hearts, etc.)

How to Store Smoothie Packs

Before creating a smoothie pack, you’ll need a way to combine and store the ingredients to create a “pack.” There are two options:

• Plastic bags (quart-size work best). I also just ordered a set of silicone, reusable bags to try.
• Glass or plastic jars or containers (mason jars, tupperware-type containers)

I like to use bags. The bags make releasing frozen fruit much easier than stiff containers. Also, since the bags never get dirty, and I remake the same smoothie combos over and over again, I reuse the bags. Storage jars (mason jars) are much bulkier which creates an issue with smaller freezers, like mine. And if the frozen fruit and veggie melt and begin to stick together before freezing a smoothie pack, there may be issues with releasing the smoothie contents at the time of blending.

Ingredient Ideas for Making Your Own Freezer Smoothie Packs

Frozen Fruit (how much to add? 1/2-2/3 cup + 1/2 cup sliced bananas)

The frozen fruit thickens the smoothie, keeps it cold (fruit ice cubes), and provides natural sweetness–amongst other nutritional benefits. My favorite fruit to use in smoothies, includes: cherries, blueberries, strawberries, and mangoes.

I also like to add frozen banana slices (about 1/2 a large banana). The banana slices add even more sweetness, fiber, and a creamy texture. If you’re not a banana fan, skip this ingredient and just add the fruit mentioned above.

Frozen fruit is the best choice since the frozen pieces don’t stick together. If you’re using fresh fruit, I recommend flash freezing the fruit first in a single layer on a cookie sheet lined with parchment paper. This works well with in-season fruit and sliced bananas. Once the fruit is frozen (about 1 hour), place the fruit in a storage container/bag to use later, or divide the fruit into individual smoothie packs.

Always work fast when making smoothie packs so the fruit (and other frozen ingredients) don’t defrost.

Frozen Veggies (how much to add? 1/2 cup)

Veggies add a nutritional boost to a smoothie. My favorite veggies to add to a smoothie pack, include: steamed cauliflower, steamed zucchini, steamed beets, steamed butternut squash, and steamed sweet potato.

After cutting the veggies, steam the chunks in water for just a few minutes until slightly soft. Then flash freeze the chunks in a single layer on a cookie sheet lined with parchment paper. Once the veggies are frozen (about 1 hour), place the veggies in a storage container/bag to use later, or divide the veggies into individual smoothie packs.

Fresh Greens (how much to add? 1 cup)

Adding a cup of fresh greens only increases the nutritional benefits of a smoothie. Simply add the greens—kale, chard, or spinach—directly to the smoothie pack. Baby greens have a more delicate flavor. I usually go with baby spinach.

Probiotic Ice Cubes (how much to add? 1/4 cup)

Freezing kefir or yogurt provides the perfect opportunity to add some cultured, probiotic goodness. Pour (or spoon) the kefir or yogurt into ice cube trays, and then freeze the trays. Once frozen, place the cubes in a storage container/bag to use later, or divide the cubes into individual smoothie packs. I personally add 4-6 cubes (equals 1/4-1/2 cup of kefir or yogurt) to each smoothie pack. The amount of cubes you add is completely up to you. For kefir, I like Maple Hill Creamery and Siggi’s brands.

If you’re dairy-free, skip the kefir or yogurt, or substitute coconut, almond, or cashew milk cubes. The milk doesn’t offer the same probiotic benefits, but it will add creaminess to the smoothie.

Extra Nutritional Goodies 

At this point, you can either close the bag (or storage container) and place your smoothie pack in the freezer to enjoy at a later time, or you can add extra goodies, such as: bee pollen, flax seeds, collagen peptides, protein powder, spices (a few pinches of cinnamon or turmeric), a fresh ginger slice, spirulina powder, cacao powder, nut butter (almond, coconut, cashew, peanut), or hemp seeds.

I usually stick with the rule of 1/2 teaspoon of granules (bee pollan, flax seeds, hemp seeds, etc.), a few pinches (1/4 teaspoon) of a spice, and/or 1-2 tablespoons of a protein powder or nut butter. What you add, and how much you add, or if you add any extra goodies (as with every other ingredient), is completely up to you.

How to Freeze and Blend Smoothie Packs

Once you’ve created a smoothie pack, seal the bag (or container) and freeze the smoothie pack until you’re ready to make that smoothie. The smoothie pack will keep in the freezer for up to 3 months. I like to make a bunch of different smoothie packs at one time. This way my freezer is always stocked with ready-to-blend smoothie options.

To make a smoothie, simply pour the freezer smoothie pack contents into a blender (I highly recommend using a high-speed blender. Yes, a high-speed blender is a huge investment, but it’s worth it if you make a lot of smoothies or blender recipes. Examples: KichenAid ProLine, Vitamix, and BlendTec. Vitamix and Blendtec offer refurbished models, which may be cheaper than purchasing a brand new blender.) and add water (about 1-2 cups). Blend the smoothie on medium-high speed. If the blender is having a hard time blending the frozen contents, add more water. Alternatively, a different liquid may be used: coconut water, milk, or nut milk. I personally stick with water since the frozen kefir (or yogurt) adds a creaminess to the smoothie.

Smoothie Pack Recipes to Try

• 3 Freezer-Friendly Smoothies Made with Veggies

• 5 Freezer Smoothie Pack Recipes

The post How to Make Your Own Freezer Smoothie Packs (Prep Ahead Smoothie Hack) appeared first on Live Simply.

When I was struck with a bad cold right before our three-week vacation in December, I knew exactly what to turn to–my trusty lemon and ginger sore throat tea, along with healthy doses of elderberry syrup and rest. Since I had turmeric sitting in my pantry, thanks to the smoothie and latte, I decided to add a teaspoon to the tea. Turmeric is rich in antioxidants, and it’s known to fight inflammation, so turmeric is the perfect addition for a “get better soon” tea.

Once again, I fell in love with this wonder spice! The tea was just a thousand times better, in my opinion, with the addition of turmeric. And, I have no data other than my own experience to support this, I think the turmeric sped up my recovery. Take that, Mrs. Sniffles!

Since then, I’ve been trying to make a quart-size mason jar each week to keep in the fridge. In the mornings, I pour the cold tea in a saucepan and reheat a mug-size amount. Of course that’s in addition to my coffee. Mama needs her caffeine!

In the spirit of love, and loving our bodies, now is the perfect time to share my immune-loving turmeric tea recipe.

This tea may be consumed hot or cold. It may be enjoyed when you’re feeling healthy and just want something special to drink, or when you’re feeling “under the weather.” Turmeric tea is just an all-around delicious treat-the perfect way to love your body, naturally!

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Immune-Loving Turmeric Tea

A caffeine-free tea made with turmeric, lemon, mint, honey, and ginger. Turmeric is a natural anti-inflammatory, that’s also rich in antioxidants. This tea may be served hot or cold. 

Course Drinks

Cuisine Indian

Keyword Turmeric Tea

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 99kcal

Author Kristin Marr

Ingredients

• 4 cups water
• 2 tsp ground turmeric or a 1 inch fresh knob of turmeric, grated
• 1 1-inch nob of fresh ginger* grated
• 1 lemon halved or quartered, and juiced
• 1/4 cup fresh mint leaves
• 1/3 cup honey**

Instructions

• In a medium-size pot, over medium-high heat, add: water, turmeric, grated fresh ginger (I use a small cheese grater), lemon juice (and the leftover lemon that remains after squeezing out the juice), and mint leaves. 
• Bring the tea to a slight boil (you’ll notice steam rising from the pot and the sides beginning to bubble), and then reduce to low. Simmer the tea on low for about 10-15 minutes to steep the ingredients. 
• Turn off the heat, and stir in the honey. The heat should dissolve the honey. 
• Strain the tea through a fine mesh sieve. I like to add a cheesecloth or linen cloth to the sieve, too. 
• Enjoy a cup of warm tea, and/or pour the tea in a mason jar (or a storage container) and store the tea in the fridge. 
• To reheat the tea from the fridge, pour a mug-size amount into a saucepan. Heat the tea over medium heat, until warm. I’ve also enjoyed this tea cold. Some turmeric powder will sink to the bottom of the jar, so I recommend shaking the jar before pouring a glass/mug. 

Video

Notes

*I prefer the taste of fresh ginger in this tea. Fresh ginger is easy to find in most grocery stores and markets. If you can’t find fresh ginger, you may use ground ginger. I don’t know much you’ll need–maybe 1/2 or 1 teaspoon? The ginger is strong in this tea, but not in an overwhelming way. 

**I like to use 1/3 cup of honey, which produces a slightly sweet tea. Feel free to reduce this amount to 1/4 cup, if desired. If you’d like to skip the honey right now, you’re welcome to do so. I personally haven’t done this before, but you could always add a tablespoon or two of honey later on when you reheat individual mugs of tea–if you’re storing this in the fridge for later. 

I’ve read that you need heat and healthy fat in order to activate the full benefits of turmeric. However, I’m not a fan of a peppery tea or the taste of coconut oil (or another fat) in this particular recipe. You’ll also notice that I don’t add pepper to my turmeric smoothie. Feel free to add a few peppercorns to this recipe, or even a bit of coconut oil when you reheat a mug of the tea. This is a personal taste preference :). 

Nutrition

Calories: 99kcal | Carbohydrates: 26g | Sodium: 15mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 15.5mg | Calcium: 21mg | Iron: 0.9mg

The post Immune-Loving Turmeric Tea appeared first on Live Simply.

And now we’re going to kick off the year with a smoothie. A smoothie that’s packed full of leafy greens and protein-rich ingredients.

Friend, that’s what I call balance.

As we enter a new year, a time when many folks make a resolution to “eat better,” let’s talk about real food for a minute. Then we’ll sip on this green smoothie, okay?

Real food, the return to less-processed food and more “from-scratch” meals, is slowly gaining popularity in our society. The funny thing is that for centuries, real food was the only thing that existed. It’s wasn’t a popular way of eating; it was the the only way of eating. A meal that could be purchased from a grocery store shelf and cooked in under two minutes in a microwave would have seemed absurd to our ancestors.

Just a side note, I’m not against technology or even (ethical) scientific advancements (hey, I’m writing on a laptop and wear an Apple watch. And yes, I own and use a microwave).

Somewhere in the process of trying to make food convenient and inexpensive, companies started to use fake ingredients (or chemically enhanced ingredients that our bodies no longer recognize as food), or lots of the same nutritionally-void ingredients (refined sugars, and processed corn and soy). Soon, markets and stores, which were once stocked with fresh ingredients, were overrun with these overly-processed and nutrient-deficient “foods.” And to makes these “foods” appear to be incredible choices, packages were carefully labeled with all sorts of healthy claims.

Now, in 2017, we have an entire adult generation (my generation) that’s been raised on these “foods.” After years and years of being raised to think that food could only come from a store package or a fancy restaurant with a trained chef, a food revolution has begun. A revolution that’s about returning to fresh ingredients and nutrient-rich meals.

That’s the beauty of real food. It’s not a diet. It’s not about fad ingredients, like goji berries or hemp seeds (which ironically I use in this smoothie). It’s not about buying everything local and unpackaged. It’s simply about being intentional and mindful about the food we consume, and purposefully thinking about the ingredients used to make our food.

With that said, let’s kick off the new year with a simple, nutrient-rich smoothie.

I’ve found that smoothies are an excellent way for me to start the morning, especially when I’m up before my family and don’t want to eat a full breakfast just yet. A smoothie can be a great vehicle for packing a bunch of fresh and nutritionally-rich ingredients into a real food lifestyle (particularly first thing in the morning), like: probiotics (when you use yogurt or kefir), fiber and potassium (thanks to the whole fruits and/or veggies, and oats), and protein (from the nut butters).

Today’s smoothie is my go-to smoothie on most mornings. This smoothie isn’t heavy (it doesn’t contain a bunch of fruit or hard veggies, or dairy), but it still packs a nutritional punch (in a good way) thanks to the leafy greens, banana, nut butter, and oats. Sometimes I’ll also add chia seeds, hemp seeds, or collagen, if the ingredients are available in my pantry.

After my morning Barre workout (which I’ve been trying to get in at least four days a week), and once everyone is awake and ready for school, I’ll enjoy a quick breakfast with the family before we all head out the door. I personally don’t find that a smoothie is enough to keep me satisfied until lunch, so I usually enjoy a couple of pancakes or an egg during this time.

Cheers to a new year! A year of being intentional and mindful of the choices we make.

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Green Protein Smoothie

A nutrient-rich protein smoothie made with spinach, nut milk, banana, and nut butter. 

Course Drinks

Cuisine American

Keyword Protein Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 475kcal

Author Kristin Marr

Ingredients

• 1 cup almond milk cashew or coconut milk also work
• 2 cups baby spinach or kale
• 1 banana
• 2 TB almond butter a seed butter or cashew butter also work
• pinch ground cinnamon or two pinches
• 1/4 cup old-fashioned rolled oats (optional)
• 1 tsp chia seeds (optional)
• 1 tsp hemp seeds (optional)
• 1 scoop Vital Proteins Collagen Peptides (optional)
• 1 cup ice cubes*

Instructions

• Place the spinach, milk, banana, nut butter, and any optional ingredients in a blender jar. Blend on high until the leafy greens and ingredients are completely combined (there shouldn't be any green chunks). 
• Add the ice to the smoothie, and blend for 30-40 seconds, until smooth and creamy. 

Nutrition

Calories: 475kcal | Carbohydrates: 51g | Protein: 16g | Fat: 26g | Saturated Fat: 2g | Sodium: 377mg | Potassium: 1069mg | Fiber: 11g | Sugar: 16g | Vitamin A: 5700IU | Vitamin C: 27.1mg | Calcium: 506mg | Iron: 4.9mg

The post My Go-To Morning Green Protein Smoothie appeared first on Live Simply.