London Fog (Earl Gray Latte)

I remember the first London Fog latte I ever drank. It was on our trip to Seattle in 2016 and the temperature unexpectedly dropped from 70ish degrees to about 40 degrees in September and we were not prepared. We stopped at a nearby Starbucks and I ordered a London Fog, which warmed my belly and was perfect for a cold day. For the past few days my allergies (at least I hope they’re just allergies) have been awful with so much drainage on top of it being super cold and frosty outside. This warm mug of deliciousness really hit the spot. Scroll to the bottom for some fun photos from our Seattle trip!

london fog earl gray latte with honey and cinnamon

London Fog Latte

Servings: 1


  • 1 cup hot brewed earl gray tea
  • 1/2 cup steamed milk of choice (I heat my milk in the microwave and then use this milk frother)
  • 2-3 teaspoons honey
  • few drops vanilla extract
  • cinnamon to taste


  • Combine tea, milk, honey, and vanilla. Dust with cinnamon if desired. Enjoy!





Cinnamon French Toast Coconut Nice Cream for One

This was my first venture into non-banana nice cream. What is nice cream, you ask? Traditionally, it is a vegan recipe for ice cream that usually involves frozen bananas pureed with various additives such as peanut butter, cocoa powder, fruit, etc. I have tried several variations that involve a frozen banana, although most recipes seem to taste more like a smoothie to me – not that there’s anything wrong with that! These recipes didn’t really cut it if I was looking for something more ice cream-like and indulgent. This is actually one of my favorite desserts I have ever made. Ice cream is one of my favorite foods, and this recipe is just as, if not more, creamy and delicious as home made ice cream. If you’re a fan of coconut, this recipe is a must.


I had some leftover canned coconut milk from making my favorite Lentil Coconut Curry that I used for this recipe. You do not need an ice cream maker for this recipe, although it would probably work if you used one. I have an ice cream maker, but wanted to test out the ice cube tray method.

nice cream-1.jpg

Cinnamon French Toast Coconut Nice Cream for One

Servings: 1


  • 3/4 cup canned coconut milk
  • 1-2 tablespoons maple syrup, depending on preference of sweetness. (I really like agave maple syrup, so that’s what I used!)
  • 1/4 teaspoon cinnamon
  • 1/4 cup milk of choice (I used almond milk)
  • splash of vanilla extract
  • dash of salt
  • cinnamon sugar for serving


  • Mix together the coconut milk, syrup, cinnamon, vanilla, and salt. Pour into an ice cube tray and freeze until solid, at least 6-7 hours. Blend ice cubes with milk of choice in a blender, Vitamix, or Magic Bullet. You can put back in the freezer for 20-30 minutes for a firmer ice cream. Top with cinnamon sugar and a splash of syrup, if desired. Enjoy!