This Dublin Fog Latte features the robust, malty, and earthy flavors of Irish Breakfast Tea. Made from a unique blend of black tea leaves, mainly Assam and Ceylon, this slightly bitter, intensely flavorful, and lusciously silky latte is a great addition to your morning Irish Boxty or hearty breakfast favorites!
Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
1tbspcashews (optional soaked in warm water for 30 minutes)
2 ½cupsplant-based milk (unflavored, unsweetened)
½cupwater
2tspvanilla extract
4tbspIrish Breakfast Tea (loose leaf or tea bags)
1cinnamon stick (optional)
2tsppure maple syrup (or date paste. Link in the Chef’s Notes )
1small banana (optional)
ground cinnamon (optional for garnish)
Directions
1
Drain the cashews, and set aside.
2
Heat the plant-based milk, water, and cinnamon stick, if using, on the stovetop on medium heat. Continue heating until the milk is hot (but not boiling).
3
Once the mixture has come to a gentle simmer, turn off the heat and add the 4 tea bags or tea infuser packed with the loose tea leaves.
4
Steep the tea bags or tea infuser for 10 minutes. If you steep it longer than 10 minutes the black tea leaves will develop a bitter and unpleasant flavor.
5
Remove the tea bags or tea steeper (if using bags press the bags along the side of the pot until dried) and cinnamon stick and transfer the tea to the blender.
6
Add the maple syrup, drained cashews, and banana, and if using, blend until frothy. Alternatively, use a handheld frother to get a rich and creamy foam layer. Note, a handheld frother will not blend the banana and the cashews, therefore consider omitting these two ingredients if you’re using a frother (the beverage will still be delicious!).
7
Divide between two mugs, dust with ground cinnamon, and enjoy!
Chef's Notes
Substitutions Substitute Irish Breakfast tea with English Breakfast tea, Earl Gray tea, Scottish Breakfast tea, or your favorite black tea of choice.
Substitute soaked cashews with cashew butter, almond butter, or tahini.
I used soy milk as I find it creamier than others. However, any plant-based milk will do as long as it’s unsweetened and unflavored.
Use ½ of a medium or large banana if you do not have any small ones.
Whole Food Sweetener Use date paste in place of maple syrup.
Prep Ahead Soak the cashews in hot water for 30 minutes to an hour to soften before adding to the blender.
Storage Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
1tbspcashews (optional soaked in warm water for 30 minutes)
2 ½cupsplant-based milk (unflavored, unsweetened)
½cupwater
2tspvanilla extract
4tbspIrish Breakfast Tea (loose leaf or tea bags)
1cinnamon stick (optional)
2tsppure maple syrup (or date paste. Link in the Chef’s Notes )
1small banana (optional)
ground cinnamon (optional for garnish)
Directions
1
Drain the cashews, and set aside.
2
Heat the plant-based milk, water, and cinnamon stick, if using, on the stovetop on medium heat. Continue heating until the milk is hot (but not boiling).
3
Once the mixture has come to a gentle simmer, turn off the heat and add the 4 tea bags or tea infuser packed with the loose tea leaves.
4
Steep the tea bags or tea infuser for 10 minutes. If you steep it longer than 10 minutes the black tea leaves will develop a bitter and unpleasant flavor.
5
Remove the tea bags or tea steeper (if using bags press the bags along the side of the pot until dried) and cinnamon stick and transfer the tea to the blender.
6
Add the maple syrup, drained cashews, and banana, and if using, blend until frothy. Alternatively, use a handheld frother to get a rich and creamy foam layer. Note, a handheld frother will not blend the banana and the cashews, therefore consider omitting these two ingredients if you’re using a frother (the beverage will still be delicious!).
7
Divide between two mugs, dust with ground cinnamon, and enjoy!
