This calming and refreshing elixer by Chef Bianca Rose can take the place of your morning latte to wake you up or serve as a nice treat in the afternoon on the beach or in the garden. It’s gluten-free, dairy-free, egg-free and low-glycemic.
Ingredients
SERVINGS: 2 Serving(s)
- 4 cups water
- 2 tablespoons dried lavender flowers
- 6 soaked almonds or cashews (or 1 tablespoon almond or cashew butter)
- 2 dates
- ½ teaspoon vanilla
- Pinch of pink Himalayan sea salt
- 1 tablespoon maca root powder (optional)
- Pinch of cinnamon (optional)
Preparation
In a medium saucepan, heat water not quite to boiling. Remove from heat, add lavender flowers, cover and let steep for 5 minutes.
In a high-powered blender, add soaked almonds (makes latte creamy without milk), dates, vanilla, salt, and maca and cinnamon if using.
Strain lavender tea into blender and blend on high for 1 minute. Pour through strainer into 2 cups. Enjoy!
