Cozy Without the Caffeine
This article was written by staff writer Kahlea Williams. Read about Kahlea here. For a large helping of non-caffeinated hygge, continue reading :)
Everyone loves a cozy, hand-crafted beverage. As a coffee addict and lover myself, I cherish the experience of curling up with a warm mug on the couch, under oodles of blankets, totally blissed out. But what if you don't like coffee? Or don’t enjoy the inevitable caffeine-induced jitters? Sadly, there are few options on cafe menus for an equally enjoyable warm cup of cozy, sans caffeine. Fortunately, a recent trend has emerged in the beverage world that goes by a few different names: Moon milks, steamers, or “lattes.”
Though they are known by many names, they share a few key characteristics. Rather than relying on coffee as the bulk of the drink, they employ botanical powders mixed with milk and sweeteners to mimic the calming and indulgent experience of a handcrafted latte.
This corner of the beverage world intersects with the “superfood” trend of exotifying cultural staples from around the world, (such as was the case with quinoa, for example) and adapting them to western consumption patterns. It has also been influenced by the third wave coffee trend wherein baristas break out of the traditional espresso-based beverage mold and opt for using alternative ingredients, such as plant powders, herbal infusions, and milk alternatives. Since the only requirement for this type of drink is basically “no coffee,” there are a wide range of possibilities for flavor combinations in this realm of beverages. Here, I have focused on the most popular ingredients used for these types of drinks and their typical combinations, but please experiment on your own if there’s a certain ingredient out there you’re dying to try!
Purple yam, a staple in Filipinx cuisine for hundreds of years where it’s known as ube, has become a trendy third-wave coffee ingredient. Used in its powdered form, as an extract, or in jam known as “halaya,” it can be added to a traditional espresso-based drink, or used on its own to make a deliciously malty purple “latte.” I had the best ube latte while on vacation in Hawaii this summer. I never knew I liked yams and coffee together, so thank you HiCO Coffee! Similar to the flavor profile of sweet potatoes, ube lends a subtly sweet, malty and caramel flavor to drinks. If you like yams, you will appreciate this drink. You can find ube jam or extract in Asian grocery stores, or online.
Golden milk is a turmeric and spice based beverage originating in India. The turmeric powder used in this drink is often consumed for its anti-inflammatory properties, due to the curcumin in the turmeric. Be sure to include black pepper in your golden milk, as this improves the absorption of the curcumin.
Even though it’s important to think about packaging when shopping for groceries, and opting for bulk options when it’s feasible, we should also be mindful of how the food was grown, harvested, and processed as well. This is why I recommend sourcing spices from Diaspora Co. They are a WOC-owned spice company offering high quality, single-origin spices grown and harvested ethically and sustainably. Their supply chain goes beyond fair trade price premiums for farmers. Try their pragati turmeric and Peni Miris cinnamon powders for the golden milk recipe below!
Beetroot powder is another oft used ingredient in these cozy coffee-like beverages, and for good reason. Beetroot powder is reasonably accessible, due to its large cultivation volumes in the United States. It has become a popular ingredient in Red Velvet Cake recipe adaptations, and the coffee world has followed suit. Red Velvet lattes are delicious with or without the espresso, but yield a much more vibrant magenta color sans espresso. Because beetroot powder tends to have a very earthy, somewhat bitter flavor, it’s important to balance that with a sweetener that can carry those flavors. Honey is a great choice and is the sweetener used in the recipe below. However, if you are vegan or don’t like honey, agave syrup works wonderfully as well.
Lastly, we have the magical butterfly pea flower. Butterfly pea flower is an herb often consumed as a tisane infusion, but is also sold in ground powder form, which is sometimes called “blue matcha.” Due to the unique properties of this plant, when it is combined with an acidic substance like lemon juice, it changes colors from vibrant blue to electric purple. This unique effect gives it a magical feel that lovers of fantasy and the esoteric will appreciate. I was inspired by this plant’s magic when I created the recipe for “fairy latte” which uses a butterfly pea flower and lemongrass herbal blend. The lemongrass is a pleasant addition to the subtle floral notes in butterfly pea flower. When combined with vanilla, lavender and milk, it’s a delicious sweet yet fragrant drink that kids and adults alike will love.
Recipes
Butterfly Pea Flower (“fairy latte”) (original recipe by Kahlea)
10 oz milk of choice
½ tsp lavender syrup
½ tsp vanilla syrup
Make the infusion: Combine ⅔ cup (20gr) of butterfly pea flower with 64oz hot water. Steep in a jar for at least 30 mins or until the jar is lukewarm to the touch. Strain the mixture and store in the refrigerator for up to 2 weeks.
Make the drink: Using a 1:1 ratio, fill half your mug with BPF infusion and half milk of choice. Heat mixture on the stove or microwave for about 1-2 minutes. Add syrups and mix. To serve, garnish with dried lavender or flower petals.
Red Velvet Steamer (original recipe by Kahlea)
1 tsp beetroot powder
1 tsp cocoa powder
½ tsp ginger powder
1 tbsp honey
10 oz milk of choice
Directions: Add all ingredients except milk to a mug. Whisk together with a little bit of water to form a paste. Add warmed milk, and whisk again to combine. An electric whisk works well here. Enjoy!
Ube Latte (recipe via The Tummy Train)
For the ube paste
½ cup ube halaya or jam
¼ cup coconut milk
¼ cup condensed milk
½ teaspoon ube extract, optional
For each serving of latte
2 tbsp ube paste
Ice cubes
¼ cup milk of choice
Condensed milk to sweeten as desired
Make the paste: In a saucepan, combine the ingredients until well-mixed and just steaming hot. If you feel it’s too thick, thin out with more coconut milk a tablespoon at a time until you get your desired consistency. Transfer to a jar with a lid but allow to cool before sealing in. Keep in the fridge until ready to use, but try to finish it within a week. If the paste clumps up once chilled, give it a little mix to loosen before using.
Make the latte: In your serving glass, add the ube paste to the bottom. Add in ice cubes, then pour in the milk. Serve with a spoon. Make sure to stir the latte until the color turns pinkish and the drink is well-mixed. Enjoy!
Golden Milk Chai (recipe via Vegan Richa)
For the Golden Chai Mix:
3 tbsp powdered turmeric preferably organic
2.5 to 3 tsp ground cardamom , to flavor preference
1 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp saffron (6 strands), optional
For each latte:
1 1/2 cup non dairy milk, divided
2 tsp sugar or sweetener of choice
For the chai mix: Add the turmeric, cardamom, cinnamon, black pepper, clove and ginger to a bowl or container and mix. Powder the saffron strands between your fingers and mix in. Store in airtight container in a dry, cool, dark storage for up to 3 months
To make the Golden Chai latte: Heat 1/4 cup non dairy milk with 1 tsp golden chai mix and 2 tsp sweetener of choice, until boiling. Pour in 1 1/4 cup of non-dairy milk, frothed or as is. Pour gently in as some non dairy milks tend to separate if suddenly heated. Bring to just about a boil. You can add in some loose tea leaves or a black tea bag for a chai as well. Pour into cups (strain if needed). Serve as is or topped with whipped coconut cream.
