Creamy Salted Caramel Tea

As you may know, I recently bought a 1 lb. bag of caramel Rooibos tea. Yes, a ONE POUND BAG, that's a lot of tea. Who does that? I think I've used...1/500th of it. Anyways, last night I wanted to make a dreamy and silky Rooibos tea instead of the regular ol' steeped, plain tea. 

This Creamy Salted Caramel Tea is thickened with coconut cream, sweetened with dates and Kahlua, and has just a pinch of salt. What's not to like? This cup of winter coziness is the perfect beverage for a chilly night. Inspired by my sweet tooth!

Creamy Salted Caramel Tea

By Katie Henry - Produce On Parade
This rooibos based Creamy Salted Caramel Tea is thickened with coconut cream, sweetened with dates and Kahlua, and has just a pinch of salt.

Ingredients

• 1 cup boiling water
• 1 Tbsp. caramel Rooibos Tea (or tea of choice)
• 1/2 cup full-fat canned coconut milk
• 1 medjool date, de-pitted and chunked
• 1 Tbsp. Kahlua
• 1/4 tsp. xanthan gum (optional)
• small pinch of salt

Instructions

1. Steep the tea in the hot water for 5 minutes. This will be a very strong cup of tea.
2. In a blender add all the ingredients, including the steeped tea. Blend on high, until the dates have become completely integrated.
3. Serve hot, topped with a dash of cinnamon if you wish!

Prep time: 10 minutes
Cook time: 00:00
Total time: 00:10
Yield: 1 mug

Save money!

Get bulk rooibos tea here for $15 per lb. At my local grocery store it’s $66 per lb!

I always try to save money in the grocery department when I can and that is some serious savings. Think of all the vegan ice cream you could get…

More Fall and Winter Beverages

Spiced Pumpkin Eggnog

Power Chai

Healing Turmeric Tea

The Best Vegan Eggnog

Now go cozy up with that creamy caramel goodness. 

Chilling out to Philadelphia Orchestra – Adagio for Strings, Op.11

Sophisticated Chocolate Chia Pudding

Sometimes you need something sweet for breakfast.

Sweet, but still healthy! I may have made this for breakfast but it's telling me that it would like to be classified as a dessert. Who am I not to grant such a wish? 

This pudding is an omega-3 antioxidant powerhouse, thanks to the chia seeds and the cocoa powder. Chipotle chili powder adds a spicy little bite and a hint of smokiness. Crunchy cacao nibs top it off!

Sophisticated Chocolate Chia Pudding 

Inspired by Our Paleo Life

Serves 1 

• 1/2 cup of cartoned coconut milk (I like Silk)
• 1 Tbsp. unsweetened cocoa powder
• pinch of salt
• dash of chipotle chili powder
• 5 drops of liquid stevia (or sweetener of choice)
• 2 Tbsp. chia seeds
• 1/2 Tbsp. cocoa nibs for topping (optional)

In a small bowl or pyrex measuring cup whisk together all the ingredients except for the chia seeds and cocoa nibs. Be sure to whisk enough to incorporate the cocoa powder into the milk. 

Then, transfer to a small serving bowl and stir in the chia seeds. Place in the fridge, covered with saran wrap, for about one hour.

Halfway through, stir carefully to ensure that all the chia seed clumps are broken up. 

Once set, stir again and top with cocoa nibs!

Breakfast, dessert, dinner, lunch or a snack...this pudding has no bias. 

Listening to M83 – Midnight City

[yumprint-recipe id='32'] 

Pumpkin Curry Stew with Chickpeas and Spinach

Soup. My favorite vessel for nutrients. Filling, hot, comforting, and the best (and tastiest) way to get in all kinds of healthy vegetables and aromatic spices. This Pumpkin Curry Stew with Chickpeas and Spinach is perhaps the epitome of such a wonderful combination and is absolutely perfect for November.  Tender pumpkin, hearty chickpeas, and silky spinach make a debut in a zesty mint and lime coconut cream broth spiced with curry, lemongrass, cardamom, and turmeric. 

Count me in. I can't get enough of pumpkin soup! Pureed or chunked, it doesn't matter to me. 

Pumpkin Curry Stew with Chickpeas and Spinach

Inspired by BBC

Serves 6

• --Aromatics--
• 1 Tbsp. coconut oil
• 3 Tbsp. red curry paste
• 2 medium yellow onions, diced
• 1 garlic clove, minced
• 2-3 Tbsp. lemongrass paste (or 3 stalks)
• 2 tsp. ground turmeric
• 1/2 tsp. mustard powder
• 1/4 tsp. ground cardamom
• dash of ground cloves
• --Sustenance--
• 1 small pumpkin (about 2 lbs.), peeled and diced
• 1 15 oz. can full-fat coconut milk
• 3 cups vegetable broth
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 large handfuls of fresh spinach 
• 1 Tbsp. brown sugar
• 1 lime, juiced
• small handful of fresh mint leaves, chopped

To start, peel and cube the pumpkin into bite size pieces. If you have a particularly difficult pumpkin to peel, try popping it in the microwave for a few minutes to help soften to peel.

I bought a "Turban" pumpkin/squash/whatever and it was absolutely impossible to peel. It took Todd near an hour, but he did an awesome job. I definitely was not capable of peeling it. So, lesson learned...don't buy the dreaded Turban squash, plus it's super lewd.

It's a tricky squash, and a vulgar one. Anyways, once you've got whatever pumpkin of your choosing peeled and cubed, set aside until ready to use. 

Heat the coconut oil in a large soup pot. Add in all the aromatic ingredients and saute for about 5 minutes or until the onions begin to soften.

[gallery type="rectangular" ids="2677,2676"]

Now, stir in the pumpkin and then add the coconut milk and the vegetable broth. 

Bring to a boil, then reduce to a simmer and add in the chickpeas. Allow to simmer for about 15 minutes, or until the pumpkin is tender. 

Add in the spinach and allow it to wilt for a couple minutes, then remove the pot from heat.

Add in all the remaining ingredients and stir well to combine. 

Serve hot and topped with additional fresh mint, if you wish!

Don't judge me...wiggling to Churchill – Ehigh-Ho

[yumprint-recipe id='31']