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PLANT BASED GF “MINT NO CHOC CHIP” PEPPERMINT ICED LATTE


 

I love making this latte!! There is no better drink for the summer months and personally, rain or shine I have this recipe over ice ever single time! Wanna know why? Cause it tastes like I am eating liquid form chocolate
chip mint ice cream! However for all you warm drink lovers you can adapt my methods to create a hot version of the recipe for those cold winter months!
Every person I have made this drink for has fallen head over heels. It’s light, beautiful to look at, so refreshing and is packed with benefits in every sip for both the mind and the body! Oh, and did I mention it
tastes like Mint choc chip (but without the dairy or the calories!)

Matcha is packed with antioxidants, it tastes amazing, it promotes a sense of calm and aids in a more focused mind. You can see why more and more people are switching to this nutrient rich tea as an alternative to their highly stimulating morning coffee!

In this recipe I have used the Doterra peppermint edible oil. Please be careful when adding the correct amount of oil as you can very easily totally ruin your latte by adding too much of this very potent oil! That is why I have requested you use the “Toothpick swirl” Method to ensure you don’t over add the oil to your
latte.

WHAT IS A “TOOTHPICK SWIRL”?
A toothpick swirl is a simple method for incorporating tiny amounts of very potent essential oils into foods. I use the toothpick method with all oils that are so strong that even a single drop can completely overpower a recipe.
To measure out a toothpick swirl you’ll need to start with a plain, non infused toothpick. Simply dip the tip of that toothpick into your peppermint essential oil, and then stir into your ingredients using the now infused toothpick.
The deeper you dip the toothpick, the more essential oil you’ll get and the stronger the scent will be. I recommend starting with what seems like too little and working your way up!

Kelly Mason

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine. 

“MY SERVICE OF PLANT BASED CUISINE IS MY LIFE'S WORK. IT IS MY KARMA.”  Kelly Mason