My favorite fall coffee! ˚˖𓍢ִ໋༄˖°.🍂.ೃ࿔ˎˊ˗ Salted Maple Butter Latte

I was going to post about this in my bookish cafe tab but I feel like it's too delicious to not make an entire dedicated post about! This is something that I look forward to every fall & I always conserve a bit of the ingredients for later on in the year. It's so sweet & comforting!

What you'll need 🍁 

- espresso 

my espresso recs: If you have a moka pot or espresso machine - Illy Classico Espresso, If you have a nespresso - Scuro or Chiaro Pod, If you have no machine - Nescafe Blonde Instant Espresso 

- Salted Maple Cold Foam from Trader Joe's

- Organic Maple Butter from Trader Joe's 

- Flaky sea salt (I think the one I use is Maldon but it doesn't matter lol just make sure it's flaky & yummy - I've always been really strange about salt, I can eat bits of the Maldon salt as a snack it's so yummy!) 

- Oat milk (or whatever milk floats your boat)

Let's make it!!! 

Start with a teaspoon (or more!) of the maple butter, crack a little bit of sea salt over it, then brew a double shot of espresso right over that. If you're using the instant espresso or moka pot go ahead & make your double shot then pour it right over your spoon of maple butter/salt.  Instead of adding our ice to our cute cup 1st we're going to pour our maple-y double shot in, add milk to cool it down, then ice last, this way it's not watered down. Top with the salted maple cold foam & you're done! Little tips - you'll want to use hot water for the instant espresso so that it actually dissolves the maple butter but I have noticed the instant espresso is kinda fussy, you can burn it so be careful of that. If you're brewing the espresso over it you'll still need to take your time stirring it to ensure it all dissolves & incorporates properly. 

Do you have any favorite fall coffee recipes?

It's soup season & I loovveeee miso soup!

I am not feeling well at all today, I had no clue what to eat for lunch but then I remembered I have almost all the ingredients for miso soup!!! Plus it's officially fall (to me) & this is the perfect time for soups! Do you remember the first time you had miso soup & really loved it? (not all miso soups are created equal, trust me!) I do, it was from China Sky in Loxahatchee, FL. I still think about this little restaurant. Loxahatchee is a big city now but when I first moved there with my family this was 1 of only 2 or 3 restaurants in town. Anyways, I recently got miso soup from a restaurant & it was so painfully mid, I don't know how you mess up a soup this simple (it's got like 4 ingredients!) but somehow they did. This led me to learning how to make it & it's way easier than you think!

It's actually so easy to make & I highly, highly recommend giving it a try! Also, if you're a sensitive tummy girly like me this is such a good meal for when you're dealing with those troubles. It's full of probiotics & it's great for gut health!

Here's how to make it 

1. Add 4 cups of water & 2 tsp of dashi to a pot, bring to a boil
2. If you're doing wontons instead of the tofu now is the time to toss them in, reduce heat to a gentle simmer 
3. Through a strainer, stir in 3 tbsp of miso paste, I like to rest it right on top of the pot so it's dipped a little bit into my broth & stir in the paste. The strainer catches any graininess so you don't have that in your broth - side note: don't boil your miso paste! When you boil it, you lose some of the nutritional value. 
4. Add in your cubed tofu (I like using silken tofu) & wakame (be careful with how much you add, the first time I made this I added waaayyyy too much. I do about 1 tbsp of it now)
5. Top with scallions
   
6. Pop on a comfort show, pray over your meal, enjoy!