A Vegetarian Afternoon Tea at The Royal Crescent Hotel, Bath.

Can you think of anything more quintessentially British than enjoying a splendid afternoon tea in the Royal Crescent Hotel which is nestled in the heart of historic Bath’s crescent? Unless The Queen and Mr Bean were sat at the adjacent table.

I visited The Royal Crescent Hotel & Spa for the first time a few weeks ago with my sister and it’s just as grand and luxurious as one would imagine and I cannot wait to share my wonderful dining experience with you all.

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We were promptly lead through the house, into the tranquil gardens and taken into the foyer of The Dower House restaurant where we were offered the choice of eating indoors or choosing one of the many tables outside. Seeing as it was such a beautifully sunny and warm day we opted for the latter. The resident robin even joined us at our table on many occasions throughout our visit. You’d hasten to forget you were in the middle of a beautiful, busy and bustling city as it was just so relaxing and quiet in the grounds of the hotel.

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We were seated at our table and handed some menus to choose which type of afternoon tea we’d like and which blend of tea we want to accompany it as well. The Royal Crescent really do cater for everyone with their choices of afternoon teas. First up was the Royal Crescent Afternoon Tea (£37.50 per person) which they say is designed more for those with a savoury palate. The sandwich choices you receive with this are:

  • clarence court egg, smoked cheddar, spring onion and mustard cress.
  • Roast beef with a horseradish mayonnaise and watercress.
  • Corn fed chicken and a basil and lemon hummus.
  • And finally a smoked salmon sandwich with a lemon and chive cream cheese.

The savoury options for this particular afternoon tea are:

  • Smoked salmon toast, smoked paprika, lemon zest and topped with caviar.
  • A bite sized sausage roll topped with a honey and onion seed glaze.
  • Bath chap (which is a cut of pork) with a mustard mayonnaise, pickled radish and sorrel.
  • Cucumber filled with a caraway spiced goats curd and topped with a charcoal emulsion.
  • Saffron and honey yoghurt topped with mackerel tartar and a fennel and red onion salad.

This afternoon tea is then simply finished off with an individual verrine topped with a crescent biscuit, a warm scone, Devonshire clotted cream, strawberry preserve and a bath bun with cinnamon butter.

If you have a sweeter palate or want to opt for the more traditional afternoon tea, the Authentic Afternoon Tea (also £37.50 per person) This offers all the same sandwiches as above but rather than getting a plate of savoury minis you get seasonally changing homemade cakes, pastries and sweet delicacies.

If that’s not all they even offer a children’s Afternoon Tea (£19.50 per child) which I think is the sweetest idea. The thought of a little party of children dressed up in posh frocks and polished shoes having a fancy garden tea party makes even me feel gooey and smiling like the Cheshire cat.

My sister opted for the Royal Crescent Afternoon Tea and I chose to have the vegetarian one with a copious amounts of earl grey to wash it all down with. I really liked that, if you’re having an afternoon tea with someone you don’t necessarily have to have the same one. Makes life a lot smoother for those with dietary requirements as they also cater for those who are vegan or nut/gluten intolerant as well.

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The dainty finger sandwiches I had were filled to the brim of these delectable fillings:

  • Avocado, guacamole and mustard leaf.
  • Roast red pepper with a basil and lemon hummus.
  • Cucumber, dill, black pepper and lime
  • And finally it was a little tomato and chutney sandwich.

They were delightful, fresh and different to what you’d usually get with an afternoon tea which I really enjoyed.

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The savouries I had included in this afternoon tea were delicious and so different to what I was expecting. Starting from the top item at the back was a bite sized mushroom and truffle sausage roll topped with a honey and onion seed glaze. The depth of flavours from the rich umami flavours from the truffle and mushrooms to the sweet, delectable hit from the honey at the end really finished off this little treat.  To the right of that was a warm truffle, brie and grape tart. Brie and grape is just a marriage made in perfect food heaven, combine that with a warm, buttery pastry and you’ve got yourself this little bite of happiness. Beneath that is a savoury choux bun, something of which I had never tried before and was really intrigued by. It was filled with a mouthwatering tomato, basil and lemon cream making it such a lovely and delicate light bite. Next from that was a thick slice of cucumber, which had been partially hollowed out and filled with a caraway spiced goat’s curd and topped with a charcoal emulsion. This too was something I had come across nor tried before and was eager to try it for myself. It was refreshingly cool and wonderfully unique to something you’d expect to adorn your plate. I loved the addition of the very on trend charcoal emulsion as well. Last but definitely not least was the saffron and honey yoghurt you can see in the glass jar on the plate. The silky smooth yoghurt was topped with feta cheese, ribbons of red onion and a fennel salad. Before I start to sound like a broken record I can honestly say I’ve never tasted anything like the things I tried here. The amber hued yoghurt had the subtle floral flavours of saffron combined with the saltiness of the feta and the tartness of the red onion it was completely sublime. I don’t think I could have wolfed it down any faster!

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A close up shot of the saffron and honey yoghurt pot.

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The warm truffle, brie and grape tart in all its glory.

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In between the savoury and sweet tiers we had these delightful lime posset verrine’s topped with a crescent biscuit. It was gorgeously creamy and tangy serving as the perfect palate cleanser.

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Now moving onto the pinnacle of an afternoon tea, it’s not complete without scones with jam and clotted cream. Their warm scones were perfect, so you can just tear them in two with your hands. Whether you eat your scones with jam and cream or cream and jam; these’ll go down a treat.

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If these are new to you as well they are sweet enriched dough buns, studded with sultanas, sprinkled with sugar and a sugar lump placed in the middle.

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As you can see the sugar lump hidden inside the bath bun still remains nearly completely intact. These are perfect with lashings of jam and cream or slathered in cinnamon butter.

I absolutely loved my visit to The Royal Crescent Hotel and am definitely thinking about when I’ll next be returning or even sampling some of their main restaurant menu.

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How To Make Homemade Smartie Cookies.

These sweet snacks used to be my absolute favourite treat when I was younger. After talking to my sister about them recently we discovered you cannot find them ANYWHERE. I looked all over and searched high and low in pretty much every supermarket and online (that’s how desperate I became for my sugary fix) and started to feel like this is the hidden conspiracy item or I was a victim of the Mandela effect; did they even exist? Did I make them up and had been living in a cookie induced lucid dream for years?!

Also, side note, if someone finds these being sold somewhere real soon I’m going to sound like such a weirdo conspiracy theorist aren’t I! If I get a comment from someone saying they bought these in Tescos just a few days ago I’m going to actually go mad. But anyway!

So I made some of my own that I think taste pretty similar to the real deal and how they used to taste but given the fact that it’s been the best part of about 10 years since I remember having one they might not be bang on but they still tasted pretty good so if you fancy making some of your own give this recipe beneath a go.

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Ingredients:

  1. 150g softened butter
  2. 150g soft light brown sugar
  3. 75g caster sugar
  4. 1 tsp vanilla extract
  5. 1 large Egg
  6. 250g plain flour
  7. 1 tsp baking powder
  8. A pinch of cinnamon and nutmeg. (optional)
  9. smarties (other sugar shelled chocolates are also available)

Preheat the oven to 180 degrees and if you wanna be super organised (unlike me basically) line a baking tray as well.

  • Firstly, combine the softened butter and sugars in a large bowl. The more I’ve gotten into baking over the last few years, I think you actually really notice the difference when using cold butter, room temperature butter or softened in your bakes. By using room temp or softened butter it enables the sugar and butter to mix together a lot quicker and a lot easier. Plus it means you don’t have to have a mini bicep workout in the kitchen. In this recipe I used both white caster sugar and light brown sugar. The addition of the brown sugar gives the bake a darker golden colour and a slightly more fudgy taste.

 

  • Combine the egg and the vanilla extract together then pour into the sugar and butter mixture and stir until fully blended. Even though there’s a lot of sugar in these super sweet cookies by adding the vanilla extract gives the cookies an extra, deeper flavour throughout. Most supermarkets stock extracts or essences in the home baking aisle and if you want to make this recipe your own you could try using different flavourings like almond, coffee, caramel or even a salted caramel essence instead of vanilla.

 

  • Once all the wet ingredients are fully combined sift in the dry ingredients until it’s formed a dough like consistency. I added in the spices in at this point it’s completely optional I only used a small amount as I didn’t want it to overpower the whole thing but I felt that it just added a little something extra.

 

  • Place the dough in the fridge for about 30-40 minutes to let the flavours develop and the dough to harden up.

 

  • I sliced the cookie dough into 1 inch thick circles, rolled it into a ball between my hands and placed on a tray. I then pressed in a handful of smarties into the cookie and then baked for between 10-12 minutes until golden.

Perf with a cup of tea or glass of milk or eating every single one after the other when no is looking…

 

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FEAST BOX: An Asian Meal Subscription Box Review*

FEAST BOX: An Asian Meal Subscription Box Review*

I am a certified foodie. I love going to new places, trying different restaurants and new and exciting cuisines; as much as both my purse strings and my waistband allows of course! Since starting this blog I would say my confidence with food (both cooking and eating) has increased massively! I’m always on the lookout for fun things to cook and bake (and share with you all, cos if there’s no picture on the ‘gram did it ever really happen??) especially if it’s pretty easy for me to do as well, it makes it even better!

So when I recently had the opportunity to be gifted a meal for four from Feast Box I naturally jumped at the chance. If you haven’t come across this company yet you won’t be disappointed. It’s a meal subscription service created by the same company that runs the UK’s largest online Asian supermarket, Red Rickshaw.  The idea of Feast Box was born when company founder, Jyoti Patel, wanted to introduce the delicious meals we would usually have when eating out, dining abroad or even from your local takeaway as something that someone with a limited cooking ability but a love of great food can cook easily at home. So someone like me.

This was mine and my family’s first experience with having a meal subscription box service and we were all super impressed with Feast Box. As I said, this was my first go with this type of service so naturally I wasn’t sure too sure what to expect if I’m honest.

Their website is easy to navigate when it comes to ordering your homemade banquet. Each week they refresh the 12 meal choices so whether you’re setting yourself a food budget (it states how much each meal box would be per person) or are a meat eater, a vegetarian or vegan there’s options for everyone. If anything, there were too many options! I’m vegetarian and the rest of my family aren’t so I really wanted to choose something specifically that we all hadn’t tried before and would tickle all of our tastebuds.

I chose a dish called Sunehri Bindi for us all to try. It’s a Pakistani dish which translates to ‘Golden Okra’. It was a deliciously rich, spiced and the okra, if I do say so myself, was cooked to perfection. Sometimes it can have that rubbery, almost gummy taste and texture but I followed the recipe card that came so precisely I didn’t leave room for anything to go wrong. It came with some rotis, lime pickle and a fresh vibrant side salad.

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Above is the absolute feast in a box I received with fresh ingredients, fresh herbs and my favourite bit of all… eco friendly packaging! The boxes are insulated with a product called woolcool which keeps the fresh things fresh and the frozen things…well.. frozen. There was a bit of plastic usage which has been recycled, the spices and herbs either came fresh or in plastic pots which then came in a little fabric drawstring bag (which I’ve kept as a little memento cos i’m a bit of a loser like that) and the majority of it was inside  paper bags too. Big thumbs up on that front!

The recipe instructions were set out in a really easy to follow, step by step guide. It didn’t seem too complicated nor did it seem too patronising. I think for me personally it definitely helped by making sure I had everything on hand at the time so I had prepared all the vegetables and it was within arms reach so as my sister and I were cooking we could quickly just grab something and move onto the the next step.

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I ordered this as a meal for four people and it produced a mammoth amount of curry, a mountain of gorgeous, crisp salad and three toasted roti’s each we really were spoilt and had a lovely feast! The salad was lush and something that I would definitely recreate in the future. When it comes to having curry or similar dishes often I think of having them with some sort of carb whether that’s rice, Bombay potatoes or a naan or flatbread so it was really nice to try an almost lighter option for a change. The salad consisted of finely chopped and diced cucumber, red onion, tomato, coriander and mint leaves. The freshness of this paired perfectly with the subtle spicy heat from the Sunehri Bhindi.

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Overall, I really enjoyed my experience with Feastbox, I love that it gave me the opportunity to cook something authentic that I wouldn’t have even dreamed of recreating for myself.

If you fancy skipping the usual takeaway haunt and want to try cooking for yourself, friends, family or want to impress someone on a date with your incredible cooking skills I’d definitely recommend this meal box. I’m not shocked when I read that it was rated #1 recipe box on the market by The Telegraph.

The team behind Feastbox were all so, so helpful from start to finish and I genuinely can’t thank them enough for putting up with me and my terrible technology skillz and mainly for gifting me this lovely box and opportunity. And if that’s not enough they’ve also given me a unique code ABBIE9540 to give you 40% off your first box order!!

*Thank you so much for giving this a read and please do let me know if you try out one of their fab boxes. This opportunity was gifted to me but the thoughts, feelings and opinions throughout are all 100% genuine, honest and mine. The unique code they gifted to me and all of you as well isn’t an affiliate link and I won’t earn anything from it other than the satisfaction of your lovely selves cooking up some tasty scran inspired by yours truly. *

Sweetcorn Chowder.

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*This post contains gifted items from Indigo Herbs however the words, pictures and opinions are all completely honest and mine*

Hello! I love soup. This isn’t how I start all conversations, but maybe it should be from now on..? But going back to my first point I really do love soup it’s probably one of my favourite things to cook if you can call throwing a load of veggies and spices into a big old pot and letting it simmer for a few hours before blending. Like howwwwww is this cooking?! Why when there are so many wonderful soups available to make is Gordon Ramsay so angry and stressed all the time when he can just throw some leeks and potatoes in a pot and put it on the heat and chillllllllll.

So I made a sweetcorn and apricot kernel butter chowder and it was just as fancy and delicious as it sounds. This was the second time in my life I had ever had sweetcorn chowder, the first time was when I was a lot younger and was on my lunch break and stumbled into a little cafe from the wintry rain. FYI I didn’t literally stumble, which is shocking given how clumsy I actually am.

I didn’t remember whether it was just because it was a cold, wet November day that the piping hot soup and thick crusty bread tasted so good or because it was genuinely really nice. But nevertheless I decided to retry this and make it for myself and my family.

This recipe is super simple and could feed a whole village (as long as the village had no more than 10). I like to double up on recipes like this in case someone wants seconds or even to have for a quick lunch the following day

I used:

  • 1kg frozen sweetcorn kernels. Tinned or fresh is also fab.
  • 1 large white onion finely diced.
  • 2 celery sticks finely chopped and diced.
  • 1 clove of crushed garlic.
  • 500g waxy potatoes. It was roughly about 3 medium sized potatoes if that’s any help!
  • 2 heaped teaspoons of apricot kernel butter. I used this one from Indigo Herbs which is very smooth and creamy.
  • 1 teaspoon of turmeric powder.
  •  800ml vegetable stock
  • 1 tin of coconut milk.

Start off by putting the chopped onion, celery, garlic into a pot on the heat with a glug of oil for a few minutes letting it sweat off til it softens and goes a delicate golden colour.

From there add in the vegetable stock, coconut milk, salt and pepper, turmeric and the washed, peeled potatoes on a high heat Stirring it for a few minutes. The added coconut milk helps give it a rich sweetness but if you would rather not use this you could use regular cream, milk or leave it out altogether. Similarly this and the potatoes thicken up the whole soup.

Pour most of the sweetcorn into the pot but leave a generous handful behind. Leave that to simmer for about 30 minutes and using an immersion blender, blend until it’s smooth.

Adding in the Apricot kernel butter and the remaining corn kernels, stir and serve whilst still hot. By adding in the Apricot kernel butter it gives the soup a nutty savoury flavour as it can be quite sweet with all the coconut milk and corn it evens the whole thing out.

Perfect on a stormy evening in front of telly with a good series on if you ask me.

 

Making Homemade Granola.

*This post contains gifted items from Indigo Herbs. However all the thoughts, opinions, pictures and words are all entirely mine*

Have you ever wanted to be one of those people that have it all? Y’know you see them out and about with their perfectly immaculate ironed clothes, not a single baby hair out of place and you can just kinda tell they have their proverbial poop together. Like they probably shop solely in Karen Millen, Waitrose and Wholefoods, have a diary they actually stick to and probably make everything from scratch, even their breakfast cereals. Are you thinking about Bree Van Der Kampf too cos same!?

Anyway fear not my internet pals I am going to teach you a a simple way to have it all. Well to make your own breakfasty foods that is. Sorry I can’t guarantee you’ll suddenly become super organised overnight. The Granola is good but unfortunately as much as I’ve consumed; it’s not magic.

Breakfast is the most important meal of the day and what better way to start than with something you’ve spent the time (not very long at all if you ask me) lovingly creating to enjoy on a bitterly cold Monday Morning before work.

Granola is like a leveled up cereal to me. It’s a bit fancy it’s a bit adult and something that I’ve never actually tried to make before. Opting to buy a bag or a box of it in shops and then feeling a bit moany when I’m eating it as it’s either too crunchy or not crunchy enough, not enough extra bits or a bit lacking in something. Talk about the modern day Goldilocks! Once you’ve mastered the basics you can pretty much jazz this up any which way you like to suit your personal tastes or for someone else’s if you’re giving this as a gift or bargaining tool.

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So to start with you need a base for this awesome granola. I used 300g of jumbo oats. I love oats especially the big chunky ones that have a coarse nuttiness to them. You could use a gluten free oat, the smaller types, a mixture of oats, puffed rice or millet or spelt flakes. It’s entirely up to you.

So in a bowl I’ve got the oats, to that I added in 3 tablespoons of dark agave nectar. I like this as it’s totally vegan, rich like treacle and so sweet too. But if you prefer you could use honey, golden syrup or maple syrup. I added in a teaspoon of vanilla extract (have you noticed I’ve got a sweet tooth…???) but you could omit that or add different essences you can get loads from almond, gingerbread, orange or coconut) You’ll find these in cookery shops, online and in supermarket home baking aisles. Equally you could use the actual spice itself like ground ginger or ginger finely sliced into the mix, coconut flakes or dessicated coconut. Honestly homemade is so personable and versatile.

Adding in 2 large heaped tablespoons of Indigo Herbs raw Almond Butter (find it just here) to give it that sweet yet savoury flavour and really bringing the whole thing together.

After stirring it all through, I then added in the rest of the ingredients. I used 50g almonds, 50g cashews, 50g roasted macadamia nuts, 25g sunflower seeds, 25g pecans. Roughly chopping some and leaving some others a whole to give the granola a bit of added texture. I stirred them in until fully combined.

Then pour onto a ready prepared baking sheet, making sure it’s all laying out flat to bake each bit perfectly.

Bake in the oven at 150C/fan 130C/gas 2 for about 15 minutes until golden brown. I personally prefer the crunchy taste of a cooked nut but if that’s not for you, you could always add them once the oats have fully cooked.

Once cooled store in an airtight container and it will last for up to a month (that’s if you haven’t nibbled it all before that) it’s perfect with your choice of milk or yogurt, my personal favourite is with a dollop of Greek yogurt and a splodge of honey. YUM.

As someone who would often purchase granola and probably wouldn’t have even considered making my own I was so shocked at just how easy this was! I would encourage all you breakfast lovers out there to go and try your hand at making some yourself!

 

The Olive Branch, Wimborne.

I love going out for breakfast. Or going out for brunch. Or just going out to eat really. Ok I just like food a lot. I went out for a boujiee girly brunch with my mum and sister to a pub/restaurant called The Olive Branch actually owned by the Hall and Woodhouse chain. It’s set in the heart of Wimborne, Dorset just a short distance away from places like Poole and Bournemouth.

I’ve been here a couple of times now with friends and seperately with my mum and I really like that it’s got a really relaxed, friendly vibe and it doesn’t feel at like any other Hall and Woodhouse pub I’ve been to before. The menu caters for so many different dietary requirements whether you’re coeliac, vegan, vegetarian or just a bit of a fussy eater there’s plenty to choose from. Plus the decor is really cool. With it’s large garden to sit in, the laidback pantry area indoors with big tables and long benches perfect for gathering all your friends together for a cosy brunch on a Saturday morning. Or the more formal dining area and snug.

I really like that their breakfast and brunch menu’s are a little bit different to what you may usually expect to see. I decided to have their shakshuka and a yellow smoothie and it was lush. I have a bit of a sweet tooth and if I was out for breakfast or brunch I’d either go for something a bit different or something like pancakes or french toast but I haven’t had a shakshuka since I went to Redroaster in Brighton (read more about that here or even read about my WHOLE Brighton adventure here)

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This Middle Eastern dish is right up my street and I reckon I could probably eat it breakfast, noon and night. It consisted of three eggs delicately baked in a rich, spiced sauce made from tomatoes, chillies, pepper and onions topped with chili flakes and coriander. With two small batons of bread to dip in. You could add some spinach or feta for an extra £1 each or if you wanted to make this brunch plate vegan you could have swapped the eggs for some avo instead.

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Usually I’d have gone with a tea or a latte but I felt like something cold for a change and something refreshing and this one sounded perf. It was full of pineapple and mango hence the sunny yellow colour and it was fab on this warm day.

Wimborne has some great eateries and I’d recommend The Olive Branch if you’re looking for somewhere to please everyone!

Recreating seasonal hot drinks at home.

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I love hot drinks and have at least three cups of tea each day. To some that may seem like loads or to some it may seem like hardly anything at all. A warm drink is like a hug in a cup so when the Autumn/Winter months roll around, the red cups in Starbucks come out to play it can only mean one thing; seasonal drinks time!!

I love a gingerbread latte, the subtle warmth and spiciness makes me feel so cosy. Or a black forest hot chocolate puts me in the wintry mood instantly. In an effort to save money because those £3 coffee shop treats do add up!! I’ve decided to try and recreate these at home for a fraction of the price, you can make them just how you like them, to impress family, friends and guests at home plus you could put it in a funky travel mug for commuting to work or college.

Anyone who knows me knows that I adore TK Maxx/Homesense and they stock SO many gorgeous homeware pieces and such an interesting foodie section. I used to be a little bit sceptical of the food section in a TK Maxx, where was it all from? How long had it been there for?? But then I thought if I thought the same about foods in an actual Supermarket would I actually want to know that answer? Probably not!

They stock so many wonderful teas, coffees and so many syrups too. They have such a huge variety of them as well so you’re literally so spoilt for choice. Most supermarkets and even some coffee shops like Costa stock bottles of syrups you can add to your hot drinks to make them that extra bit more decadent.

I want to share with you a simple, easy way of making barista style drinks from home and you don’t need any fancy machinery. I got ya covered!

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So for a super rich hot chocolate I usually measure the milk out in the mug I’m using and warm it in a pan with a split vanilla pod and the seeds scraped out on the hob. Bring it to the boil and then add in 1tsp of cocoa powder and 40g of chopped dark chocolate shards per serving. Stir it all together off the heat and whisk it vigorously til it’s frothy on top. If you wanted to add a syrup you could pop one or two pumps into the bottom of your glass/mug/travel mug/shoe/I do not mind what container you use. Or you could put it straight into the milk before you warm it.

To make this extra decadent you could use equal quantities of cream and milk or if you want it extra chocolatey try using a chocolate milk with the same quantities of chocolate shards, cocoa powder and cream.

To make a white hot chocolate just don’t add the cocoa powder and substitue the chocolate for white chocolate instead. If you’re aiming for mad gainzzzzzz try using a skimmed milk or oat or coconut mylk with a scoop of chocolate/unflavoured/vanilla protein powder and some chocolate and cocoa powder.

If you’re like me and are lowkey obsessed with the black forest hot chocolate, use your normal hot chocolate and add a pump or two of

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Ok so this was the one that I was most looking forward to because it is super simple to get a frothy coffee at home. Without any technical thingymibobs and you can totally show off to your guests with your fancy pants coffee. If they want a ultra tricky macchiato with camel milk welllllll you’ve come to the wrong blog but I can teach you a simple way to make a latte.

So not too dissimilar from the hot chocolate, I pour milk into the cup/mug/glass whichever receptacle of choice measuring out how much I’ll need. I usually fill it about 3/4s full. I love a milky coffee.

I boil the kettle and add a teaspoon of coffee granules into a mug. At that point if you want any sugar, syrups, jazzy bits etc now is the time to add that in. Fill the cup about a third full and mix it altogether making sure all the coffee granules have fully dissolved and it’s smooth.

Going back to the milk bit,  you can either warm it up in the microwave first or wait to shake it up first. I actually then put it into a protein shaker or the breville active blender (use some sort of bottle or container with a lid that can also go in the microwave) and shake the milk up for about 30 seconds until its grown frothy and bubbly on top.

If you’ve warmed up your milk first you can then shake it up and pour it into the glass or if you haven’t you can then warm your shaken up milk in the microwave until hot.

Pour the milk straight into the glass and then quickly pour the coffee on top of that. Careful not to knock out any of the lovely froth. If you want to make better coffee art then I do, as you pour the coffee, pour it narrowly down one side of the glass and then filter it off into the middle and it’s supposed to make a heart shape.

 

If you want to get your hands on some syrups or extras or even find some great places to get some teas/coffee granules/syrups other than supermarkets, tea shops or the OG TK Maxx I’d recommend:

Next Day Coffee

Discount Cream

The Protein Works

Skinny Mixes

Verde Coffee

Cardiff Sport Nutrition

Syrups and Stuff

You can also try Amazon or just using food essences or even more naturally with herbs and spices, I love popping in a cinnamon stick. So yum!

MUCH LOVE. X