the one with all the lavender
WHAT’S UPPPP BARISTA HOMIE!!!! Welcome to Kat’s Kitchen Newsletter Number 86! Thank you so so much for being here; I hope this newsletter is a useful tool for ya as you create meals and coffee at home this week! Catch a new Kat’s Kitchen Newsletter in your email inbox every Sunday!
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Drinks of the Week
Iced Lavender Oatmilk Latte
Ingredients (makes one 16 ounce serving):
1-2 tablespoons Torani Lavender Syrup
10-20 drops lavender extract (optional for extra lavender flavor)
2 shots of espresso
10 ounces oat milk
Ice
***NOTE: For a VENTI (24 ounce) version of this drink - do 2-3 tablespoons of syrup, 3 shots of espresso, and 14 ounces of oat milk, and keep the lavender extract and ice the same.
Instructions:
Step 1: Brew 2 shots of espresso. See 5 Ways To Make Espresso At Home for various espresso making options, with or without a machine!
Step 2: In a cup, combine the Torani Lavender Syrup, lavender extract (if using), and the espresso.
Step 3: Add 10 ounces of oat milk to the mixture and stir until well combined.
Step 4: Top the mixture off with ice, stir gently and enjoy your homemade Iced Lavender Oatmilk Latte!
Iced Lavender Cream Oatmilk Matcha
Ingredients (makes one 16 ounce serving):
Iced Oatmilk Matcha Latte:
10 ounces oat milk
3 teaspoons sweetened matcha powder
Ice
Lavender Cream Cold Foam:
1/2 tablespoon Torani Vanilla Syrup
1/2 tablespoon Torani Lavender Syrup
5-10 drops lavender extract (optional)
2 tablespoons 2% milk
3 tablespoons heavy cream
1 drop of each: red and blue food coloring (optional for added purple color)
***NOTE: For a VENTI (24 ounce) version of this drink - do 14 ounces of oat milk, 4 teaspoons of matcha powder, and keep everything else the same!
Instructions:
Step 1: In a shaker or large glass, combine the oat milk, sweetened matcha powder, and ice. Shake, stir, or froth with a handheld milk frother until the matcha powder is dissolved, then set aside.
Step 2: To a separate smaller cup, add the Torani Vanilla Syrup, Torani Lavender Syrup, lavender extract (if using), 2% milk, heavy cream, and food coloring (if using).
Step 3: Froth the mixture together with a handheld milk frother until thick and foamy.
Step 6: Carefully pour the frothed cold foam over the matcha latte, and indulge in your homemade Iced Lavender Cream Matcha Latte!
New JavaSok Styles!!!
Use code KAT20 for 20% off your order!
New on Youtube this week
New on Insta Week:
New on the Blog
Starbucks Copy Kat Chocolate Hazelnut Cookie Cold Brew Recipe
Starbucks Copy Kat Brown Sugar Oat Milk Shaken Espresso Recipe
Coffees/Dranks of the Week
Raspberry Coconut Lime Spritzer - Ice, 2 packets True Lime, 1 tablespoon Torani Sugar Free Coconut Syrup, 1 tablespoon Torani Sugar Free Raspberry Syrup, 16 ounces club soda.
Blackberry Coconut Lime Spritzer - Ice, 2 packets True Lime, 1 tablespoon Torani Sugar Free Coconut Syrup, 1 tablespoon Torani Sugar Free Blackberry Syrup, 16 ounces club soda.
Colados - Small Hot Hazelnut Latte
Meals of the Week
Breakfasts:
PB&J Smoothie - Frozen strawberries, peanut butter, unsweetened vanilla almond milk, Primal Kitchen Vanilla Coconut Collagen, frozen spinach
Tropical Green Smoothie: Frozen mango, frozen peaches, frozen banana, frozen spinach, unsweetened vanilla almond milk, Primal Kitchen Vanilla Coconut Collagen, hempseeds
d’Lite Healthy on the Go - Avo Toast + Fried Egg
Lunches:
Chicken Salad -Leftover grilled marinated chicken thighs, mixed greens salad mix, blue cheese, sliced cucumber, chopped sugar snap peas, balsamic vinaigrette + a pear on the side
Snack Plate - pork rinds, beef jerky, pepper jack goat milk cheese, pear, raw veggies (cucumber, carrots, snap peas)
Steak Quesadillas - Season steak with salt and pepper, then cook in a pan with avocado oil until your desired doneness. Remove steak from pan, and let sit on a cutting board for 10 minutes. Add chopped mushrooms to the steak pan with more avocado oil, and cook until soft, then remove from pan. Add black beans to the same pan, add taco seasoning, and cook until warm. Slice steak into small cubes, then combine steak, mushrooms, and beans. In a separate pan, warm corn tortillas, then add a small pinch of shredded cheese, a couple spoonfuls of the steak-mushroom-bean mixture, another pinch of cheese, and fold the tortilla in half. Cook until cheese is melty and tortilla is crispy on both sides, then remove from pan, and repeat until the mixture is gone. Serve with your choice of salsa (I like Valentina).
Frutilandia Taqueria - Esquite (Corn in a cup), Quesabirria, Carne Asada Torta
Chicken Rice Bowls - (see recipe below under DINNERS)
Dinners:
Shrimp Fajitas:
Slice bell peppers and onions into long strips. Add avocado oil to a pan, and add veggies. Cook until soft, then add fajita or taco seasoning, and mix well. Remove seasoned veggies from pan, and add in shrimp and lime juice. Cook until pink, then add taco or fajitas seasoning, and mix well. For the guacamole, combine avocado, diced onion, diced tomato, chopped cilantro, salt, and garlic powder, and mix well. Warm flour tortillas in a pan, then top with the veggies, shrimp, and guacamole.
Chicken Rice Bowls:
Wash rice and then cook in a rice cooker or on the stove. Add avocado oil to a pan, and add marinated chicken thighs (I bought this one). Cook for 6-8 minutes per side or until thighs are cooked. Remove chicken from pan and slice into cubes. For the broccolini, bring 2 cups of water to a boil in a pot, then add baby broccoli to a steamer insert, and add the insert to the pot. Cover with a lid, and let veggies steam for 6-8 minutes. Remove steamer insert, and season broccolini with salt and garlic powder. For the beans - drain the liquid from a can of pinto beans, add beans to a bowl, and season with taco seasoning. Microwave beans until warm. For the guac - use store bought, or mix together avocado, onion, tomato, cilantro, salt and garlic powder. For salsa, I used store bought. Assemble the bowls - add rice, chicken, broccolini, beans, shredded cheese, guac and salsa.
Chicken Tacos - Corn tortillas, leftover grilled marinated chicken thighs, shredded pepper jack goat milk cheese, salsa, avocado, and a side of fresh veggies (cucumber, radish, bell pepper)
Cecina + Beans + Queso Fresco + Salsa + Avocado + Grilled Onion (Courtesy of Gabriel’s Mom
Leftover KBBQ :)
Thank you SO SO MUCH for reading this week’s newsletter! This newsletter is simply a way for me to share my recipes, and my love for coffee and food! In the past, I struggled with an eating disorder, and I would “avoid” certain drinks and foods I loved, just to be thin. I now have a healthy relationship with food and my body, and I understand all foods fit into a healthy lifestyle! It’s okay to love food. It’s okay to enjoy sweet coffee! It’s okay if certain foods bring you more joy than others, and it’s okay if there’s more of you to love than when you were younger ;)
Drop any comments or questions below, and have a beautiful week friend!