drink

VANILLA PUMPKIN SEED MILK LATTE by Lindsey | Dolly and Oatmeal


happy november! what?! where did october go? anywho, let’s talk milk!

i’m not going to lie. i don’t make nut milk as often as i should. and i only say that because it’s quite possibly one of the easiest things to do, and one of the most satisfying (at least to me). i use nut milk twice a day, sometimes more. i was dismayed by the amount of plastic bottles i saw piling up every week in our recycle bin, so i got on a pretty steady homemade nut milk kick over the summer. then amesy started preschool twice a week, and as the summer ended my work schedule picked up, and everything kinda got thrown out the window.

fast forward almost 2 months later, and we’ve got a bit more of a fluid routine down. and not that i have the time (or any extra energy) every few days to make my own nut milk, but i try to add it to the (very) mild food prep i sometimes get around to on the weekend. truth be told, i think the difficulty for me lies with the soaking of the nuts. i rarely remember to. but i also feel like soaking nuts and seeds comes with its pros and cons. follow along with me on this journey:

pros:

  • soaking activates enzymes in nuts and seeds, making nutrients more readily available

  • soaking softens nuts and seeds, giving you a smoother milk (this is especially handy if you don’t have a high speed blender)

  • flavor! i personally prefer the flavor of soaked vs. non-soaked nuts and seeds, as the non-soaked have a very distinct, bitter taste to me.

cons:

  • soaked nut/seed milks have a shorter shelf life. soaked nut/seed milks last up to 2 days in the fridge. non-soaked nut-seed milks can last up to twice as long

  • REMEMBERING TO SOAK AHEAD OF TIME - i kid. kind of. but in all seriousness, soaking requires some sort of plan of action. i personally set an alert on my phone to soak before i go to bed, reminding me to do so.

shortcuts:

  • if you’re not concerned about activating enzymes, soak your nuts/seeds in boiling water for 30 minutes prior to blending. this makes them softer, giving you more milk and less pulp

  • additionally (and i only advise this for those of you who have a high speed blender like a vitamix), blend the nuts/seeds without any soaking if you’re in a pinch.

  • lastly, i always keep hemp seeds on hand for a rainy day when i look in the fridge and don’t have enough milk. they require zero soaking - ever.

a little bit about pumpkin seed milk. it’s surprisingly creamy, has a great flavor,

and has the most subtle pistachio color to it. i added vanilla bean because i love unsweetened vanilla almond milk and i honestly just wanted to try out a version at home with pumpkin seeds. you can add sweetener to your liking, but i nudge you to try it with just the vanilla bean first :) . pumpkin seed milk can really go in whatever hot beverage you prefer - coffee, matcha, rooibos, early grey, herbal coffee, etc.!

xo’s!!



vanilla pumpkin seed milk latte | v

PRINT THE RECIPE!

  • 1 cup raw pumpkin seeds, soaked for at least 3 hours or overnight

  • 3 cups filtered water

  • 1-2 vanilla beans, scraped

  • maple syrup, to taste (optional)

latte

  • 1 teaspoon ceremonial grade matcha powder

  • 1 cup boiling filtered water

  • 1/2 cup pumpkin seed milk, warmed



method

  1. rinse and drain the seeds. then add them to a high speed blender with the water, and vanilla bean (add the sweetener if using). blend on high for 1 minute, until very frothy and smooth.

  2. strain the milk through a nut milk bag over a large bowl, squeeze until there is no more liquid. discard the nut pulp, or dry it out and use it as flour. pour the milk into lidded milk containers or jars and refrigerate for up to 2 days.

  3. for the latte. carefully blend the matcha powder with the boiling water for 30-40 seconds, until completely combined. pour into a mug. rinse out your blender container or use a milk frother to froth the warm pumpkin seed milk. pour over top of your latte.


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Cilantro-Grapefruit Mezcal Spritz by Lindsey | Dolly and Oatmeal


we recently got into mezcal a few months ago.  its smokiness is soothing in a way, and i'm starting to both understand and appreciate its complexity.  that said, it requires a little something to take the edge off, and freshly squeezed grapefruit has been my go-to.  we have a really great little family-run market by us, rick's produce (if you've ever been to sqirl, it's right across the street).  they have year-round, farm fresh grapefruit that i buy solely for the purpose of making these cocktails.

frank is a cilantro enthusiast, so when i went to go make him a grapefruit mezcal, i thought muddling some cilantro in would be perfect for him. turns out, i loved it too.  it adds a brightness that cools everything down a bit, and i'm a sucker for using herbs in drinks anyway, so it was ideal.  

like most cocktails, it can be made a few different ways:

  1. don't like mezcal? replace it with gin, vodka, or tequila.
  2. don't love cilantro? replace it with basil, mint, shiso, or lemon thyme
  3. don't have fresh grapefruit on hand?  use unsweetened grapefruit juice
  4. don't particularly like grapefruit? use another citrus, preferably lemon or lime

i find this to be a perfect little sipper for the height of these hot summer days.  i hope you all enjoy it too!

xo!



cilantro-grapefruit mezcal spritz

you can streamline this recipe even more by making the cilantro-grapefruit juice ahead of time, just store it in a lidded jar in the refrigerator for up to 1 week.  

print the recipe!

| makes 2 servings |

  • 1/2 cup packed cilantro
  • 2 ounces grapefruit juice
  • 1 teaspoon coconut nectar (or maple syrup/honey)
  • ice
  • 2 ounces mezcal
  • soda water
  • cilantro leaves, for garnish (optional)
  • thinly sliced grapefruit, for garnish (optional)


method

  1. to a cocktail shaker, add the cilantro, grapefruit juice, and coconut nectar (or sweetener of choice).  muddle the cilantro for about 1 minute or so to release its' flavor, then let the mixture sit for a couple of minutes. pour the cilantro-grapefruit juice through a strainer, and reserve the juice; set aside.
  2. place a few pieces of ice in 2 small cocktail glasses  (i used spanish wine glasses), and add 1 ounce of mezcal to each glass.  add 1 1/2 ounces cilantro-grapefruit juice, and 1-2 ounces soda water.  garnish the glass with cilantro sprigs, and thinly sliced grapefruit wedges. 
  3. sip, and be merry!

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Coconut Butter Rooibos Latte by Lindsey | Dolly and Oatmeal


fancy tea lattes seem to be the new thing.  and for good reason!  i've was never a big tea person, i much rather have had a cup of coffee, or even water for that matter.  it wasn't until i was pregnant with amesy that tea became something i reached for.  i still needed that hit of caffeine in my second trimester, so i turned to matcha lattes. and in the evening, when i was wanting something to soothe my aches, pains, and sometimes nausea, a fancy tea latte was a little treat i would look forward to making.  even after having ames i've still kept up my tea habit. 

post-pregnancy, i tend to whiz up a tea latte in the afternoon, it feels like a little gift to myself.  something i look forward to after a large part of the day's hustle is over.  but around that 3pm-mark is also the time when i start searching my pantry for a snack.  i'm not even sure that i'm hungry, but rather it's just a bad habit to nibble and nosh as i go about the afternoon.  so i've been making a conscious effort to cut down on the snacking, be more mindful, and grab for something that's fulfilling.  and that's where this coconut butter rooibos latte comes in.  adding the fatty coconut butter staves off cravings and keeps me full until dinner, and taking a few minutes (or however much time amesy gives me!) time to sip on a warm drink soothes some of the craziness of the day - it's a mid-afternoon self-love situation.  something i think we can all take more time to do 💕

big higs! xo




coconut butter rooibos latte | v

i'm partial to rooibos, but you can use any tea you like here.  likewise, if you don't have coconut butter you could use a tablespoon of nut butter with roughly a teaspoon of coconut oil.  i think cashew butter would work really nicely.   

print the recipe!

| serves 1 |

  • 3/4 cup filtered boiling water
  • 1 rooibos tea bag
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon coconut butter
  • 1 teaspoon coconut nectar, maple syrup, or stevia
  • 1/2 teaspoon beet powder (optional), more for dusting


method

  1. add the tea bag to the boiling water and let steep for 5-6 minutes.  
  2. meanwhile heat the milk until steaming. remove the teabag, and add the rooibos tea, steamed milk, coconut butter, coconut nectar (or sweetener of choice), and beet powder (if using) to a high-speed blender.  blend on high for 1 minute until the mixture is combined and frothy.
  3. pour into your favorite mug, dust with beet powder (if using) and enjoy. 💕

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