We’re in the midst of an “all things Unicorn” trend, and I’ve been greatly inspired by it all. While looking up recipes, I noticed that everything was sickly sweet and full of sugar and dairy. I decided to create my own ethereal looking latte, that benefits the mind and body with each sip taken. What could be more magical than a unicorn? Behold the Mermaid Latte!
Benefits of this Ethereal Elixir:
The base of the latte is Darjeeling tea, an Indian black tea grown in the foothills of the Himalayan mountains. Darjeeling (along with all other black teas) is rich in antioxidants, which provide protective and curative properties, as well as aid in stabilizing metabolism. Maqui berry, a South American berry grown in the Patagonia region of southern Chile, is rich in essential nutrients such as Vitamin C. It has been found to contain an extraordinary amount of antioxidants, and is currently known as the #1 superfood. Due to the incredibly high level of antioxidants, maqui berries provide an array of health benefits, including anti-aging properties. I highly suggest doing a quick search to truly understand just how beneficial this miraculous little berry is.
- Freshly brewed Darjeeling tea
- 1 cup coconut milk (substitute with almond, soy, or any type of milk you’d prefer)
- 1 tablespoon of maqui berry powder
- 1 tablespoon of coconut sugar (honey, agave, or the type of sweetener you’d prefer)
- Crushed rose petals and sprinkles for garnish
- Begin by brewing your tea. I’ve chosen to use Twinings Darjeeling, and let 2 tea bags steep in a french press, along with 1 cup of boiling water (2 tea bags per 1 cup because the tea needs to be quite concentrated since half of the latte will just be frothy milk) along with 1 tablespoon coconut sugar.
- Warm 1 cup of coconut milk on the stove, bring to a simmer while continuously stirring, then turn off.
- Transfer the warmed milk to a tall glass or pitcher(to avoid splattering), mix in maqui berry powder, and then froth using the milk frother.
- When tea is steeped to taste, pour into tea cup, filling only halfway.
- Slowly pour frothy mixture into teacup, and garnish with crushed rose petals and sprinkles.