The unique thing about this latte is that it’s so creamy, not just from the coconut milk, but because of frothy pineapple!
One thing you should know about me is that I absolutely love pineapple! I have a ripening process whereby I put the creature in a plastic bag and tie it up just under the crown, then leave it to steep for a week or until deep yellow and fragrant. I peel and segment it so that I can use it in drinks, salads, desserts, breakfast, and snacks throughout the week. There’s just nothing that makes my body feel as good as ripe pineapple. Because of its anti-inflammatory qualities, it has the added benefit of reducing inflammation and puffiness, in addition to tasting so darn good. Whenever I feel myself getting bloated or puffy I reach for pineapple combined with turmeric. That’s where this latte comes in. To keep it seasonally appropriate I served it chilled over ice, however I have also made it hot and would say it’s equally as delicious, especially with a dash of ground cinnamon.
Free from: peanuts, nuts (excluding coconut), dairy, soy, wheat. egg, fish, shellfish
3/4 cup brewed white tea, at room temp or chilled
1/4 tsp ground cinnamon
2 tsp organic honey
1/2 cup ice
1 1/2 cups fresh pineapple chunks
1/3 cup coconut cream
1/4 tsp pure vanilla extract
1/4 tsp ground turmeric (optional)
2 glasses full of ice for serving
Add all of the ingredients to a blender and pulse until smooth and creamy. Pour over glasses of ice and serve cold.
Makes 2 lattes