#k Cambridge recipes

Gluten free, dairy free chai tea latte

For all the fall lovers out there, have you ever wanted to partake in all the fun fall beverages? But you can’t just go to that popular coffee store on every corner because of your food allergies and food sensitivities?

Been there my friend. Been there…

Before I went 100% gluten free I used to down venti chai tea lattes like tick tacks. In the course of a year, I had on average two venti’s a day…needless to say it wasn’t healthy for my body nor my thyroid. Toward the end of my caffeine tea fueled love story, I started getting heart palpitations something not uncommon for those of us living with autoimmune diseases. Many of us can be sensitive to pain medications, anesthesia, THC and caffeine. Remind me to one day tell you the story about the time I had my myomectomy…let’s just say K, anesthesia and legal medical grade narcotics DO NOT mix.

Anywho…

After I weaned myself off of those sneaky sugary filled chai tea lattes, I decided to start making my own. So today, dear readers, I’m going to share my recipe with you.

Because when it gets cold, everyone deserves a warm, soothing beverage.

Ingredients:

-Three cinnamon sticks

-1-2 cups of dairy free milk of choice (I prefer almond milk, tiger nut milk, or oat milk), depending on how much latte you want.

-3 whole cloves

-1/2 tsp of coriander

-1/2 tsp of cinnamon

-1/2 tsp of honey (if you’re able to handle more sugar)

Directions:

1.) In a sauce pan or a pot, turn the burner on to low heat.

2.) Add the milk then the rest of the ingredients.

3.) Stir for five minutes until the milk is at a low bowl. You don’t want to overheat, or burn the milk.

4.) Once the beverage is as hot as you want it to be, drain the cloves from the mixture.

5.) Add to a cup, adding in a cinnamon stick and a little bit of honey. Stir and sip J

Enjoy! All my healing love,

K.