Checking in really quickly with this trippy spirulina latte. Half the fun of eating spirulina is its color, the other half is knowing its many incredible health benefits, while the swampy, algae flavor is no fun at all. I usually just include spirulina in smoothies, where the flavor gets masked by the sweetness of the fruit, but that also means that its magical, aquamarine color will get lost among the numerous berries that I put in my smoothies. This latte is a more direct and, let’s say, conscious way of consuming spirulina – it’s fun to make, warm, cozy, slightly sweet, and not at all swampy in taste. Drinking a beverage of this color will definitely make you appreciate spirulina in all its glory and provide you with a bright start to your morning or a smile during your afternoon break. There are some links after the jump, enjoy your Sunday!
25 Songs That Tell Us Where Music Is Going (have your sound on)
Scott Chalky, America’s Favorite Farmer – interviewed on Here’s the Thing
Speaking of Superfood Lattes – check out the Good Sort’s…
Enjoyed This Zadie Smith Interview on Fresh Air (from November ’16)
- 2 cups almond milk or other plant milk of choice (I used homemade hazelnut)
- 1-2 teaspoons organic spirulina powder
- 1 teaspoon maca powder (optional)
- ¼ - ½ teaspoon ground ginger
- 1 tablespoon honey or more to taste
- 1 teaspoon coconut butter (optional)
- 1 teaspoon sunflower lecithin (optional)
- beet powder mixed with coconut sugar - for garnish (totally optional)
- Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling.
- Put the warmed milk into the blender together with the rest of the ingredients, except the beet powder garnish. Blend until smooth and frothy. Distribute between cups, garnish with the beet powder and enjoy warm. Store the leftovers refrigerated in an airtight container. This latte can also be enjoyed chilled or iced.