Author Notes
I have long said goodbye to caffeine in my life, but don't be fooled, I'm far from saying goodbye to the rich aromatic dimensions that make a good cup of coffee. My good friend Graham gave me this recipe from his mother's ancient handwritten cookbook, and I have been hooked on this potion like a fish on a line. The dates mirror the taste of coffee so closely that I've not felt a stab of doubt or pang of longing for the coffee-bean since converting to the Date a Latte.
Dates are high in iron, so will give you the energy kick you need to get through whatever type of day you might be having. Another massive plus is the natural sugars found in dates, that really truly make them worthy of my household's dubbing of them as 'nature's caramel'. If you're following the Specific Carbohydrate Diet then you'll have to stick to almond milk, if not you can use any milk you desire. Completely free of caffeine, added sugar, dairy and gluten, this beverage is the real deal. —Sandra Ramacher
Ingredients
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2 cups
dates-pitted
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1 cup
almond milk
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1/4 teaspoon
cinnamon
Directions
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Preheat oven to 180°C/350°F
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Place the dates onto the lined baking tray and roast in the oven for 30 minutes, until the dates are slightly scorched on the outside.
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Turn off the heat and leave the tray in the oven until completely cooled.
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Place dates into a food processor and grind until very fine. You want the consistency of instant coffee.
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Keep in an airtight jar.
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To make the latte, take two teaspoons of instant date coffee and ¼ cup of hot water. Place in a mug and mix to dissolve the coffee.
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Take one cup of almond milk and bring to near boil. Then place the heated milk into a food processor and mix on high until frothy.
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Add to the coffee and top with cinnamon.
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