We all know the health benefits of coffee but if you're trying to cut back on the caffeine it can be tough to think about getting through the morning without that extra boost.
That's where chef and health foodie Tess Ward comes in.
If you're missing the creamy thickness of the lattes you swapped for bone broth, then these coffee-free options are just the thing to fill the void.
Tess's Tip: Frothing milks takes a bit of skill. However, they can be made simpler by opting for a thicker milk. As with all lattes, an electric milk frother is the secret weapon!
Also it's best to begin whisking the milk in the pan from about room temperature to ensure that you get a good volume.
CHAI LATTE
I associate chai with my time spent in India, where it is made and drunk all across the country. I would often frequent the tiny tea stalls on roadsides, or buy a 5-rupee cup from a chai wallah on train journeys.
The spices in the tea makes them delicious but they also contain a lot medicinal benefits.
This spice mix quantity is a lot more than you need for this recipe, but it’s worth making as it stores well in a dry place in an airtight jar, out of direct sunlight.
The milk you use is completely up you. I opt for oat or almond milk.
(Serves 1)
INGREDIENTS
50g cardamom seeds
160g black peppercorns
125g ground ginger
50g ground cinnamon
5g ground cloves
5g ground nutmeg
250ml milk (of choice)
1–2 teaspoons honey or maple syrup 1 chai tea bag
METHOD
1. Grind the cardamom seeds and peppercorns together using a pestle and mortar, then mix all the spices together.
2. Put the milk, honey or maple syrup, tea bag and 1/6–1⁄4 teaspoon chai masala mix, according to taste, into a saucepan.
Place over a medium heat and, before it comes to a boil, remove from the heat and stir well. Leave to steep for 5 minutes, then remove the tea bag and heat again, until hot but not boiling.
TURMERIC + GINGER LATTE
This warming drink is one of my favourite cold- busting drinks. Although referring to it as a latte is a tad misleading as it is actually caffeine-free (which makes it a great evening tipple).
To increase its medicinal benefits, feel free to swap the ground ginger for a teaspoon of freshly extracted ginger juice. The milk you use is completely up you. I opt for oat or almond milk.
(Serves 1)
INGREDIENTS
1 teaspoon ground turmeric
1⁄2 teaspoon ground cinnamon
1/6 teaspoon ground ginger
250ml milk (of choice)
1⁄2 teaspoon honey, or to taste
METHOD
1. Lightly toast the spices in a dry frying pan for a couple of minutes, or until they start to smell fragrant.
2. Remove from the heat and slowly add the milk, taking care of spluttering. Froth using an electric milk frother until bubbles form, then pour into a cup and enjoy.
MATCHA + VANILLA LATTE
Matcha is a powdered green tea from Japan, made from high-grade, antioxidant-rich leaves. It makes for a wonderful latte alternative, giving a slow release of energy and providing the body with a number of beneficial vitamins and minerals.
The milk you use is completely up you. I opt for oat or almond milk.
INGREDIENTS
1 level teaspoon matcha green tea powder
250ml milk (of choice)
1 drop of vanilla stevia or 1⁄2 teaspoon maple syrup, or to taste
METHOD
1. Put the matcha powder in a cup and gradually add 50ml of the milk, frothing using an electric milk frother, until dissolved. Warm the remaining milk in a saucepan, whisking as it heats up and becomes light and aerated, then add the dissolved matcha.
Continue frothing until hot, then sweeten to taste with vanilla stevia or maple syrup and enjoy hot, or cold over ice.
Recipes are shared from Tess Ward's book The Naked Diet
