Infuse Some Love into Your Mornings

I just have a short post for tonight! I wanted to share how happy little things make me, a realization I’ve been reminded of recently. The last couple of weeks I’ve been using a heart-shaped ice cube tray to freeze leftover Americano and other liquid goodies. Each time I pop out a little cube, I feel a little burst of rainbows explode inside of me. It’s magical! It also reminds me that summer is coming, because that’s one of the biggest associations I have with iced espresso. Anyways, I love remembering how happy I get from such small changes in my everyday routine. It’s inspired me take some cool pictures and write up new recipes. Here’s my latest:

Sweetheart Espresso Floats

1 cup of almond milk

5-6 drops of English toffee stevia

8 ounces of frozen heart-shaped Americano

Mix milk and stevia together and drop in the heart cubes. Allow the cubes to melt a little bit and sip away. Optional: warm the milk and stevia first make melting a bit easier.

Homemade Mocha Iced Capps

I can smell spring in the air when I step outside. Nothing quite says summertime like a good ol’ iced cappuccino. I remember the milk-and-sugar-laden concoction from Tim Hortons well. The whipped cream on top with sweet sugary frozen caffeinated goodness underneath. The almost flavourless ice left at the bottom every time.

The bloating and the blood sugar crashes. Good times.

Needless to say when I woke up to a particularly balmy morning here in Vancouver, I immediately went to my freezer to pull out some frozen Americano cubes. Enter, vegan mocha iced capps.

Ingredients

8 ounces of frozen Americano

½ cup almond milk

1-2 teaspoons cacao or cocoa powder

8 drops English toffee stevia

½ tsp maca powder (optional)

Directions

Add all ingredients into the blender and slurp away! Sun, warmth, and tan not included.