I just started bringing my girls to playgroup regularly again after a loooong break. It feels good to get back into going and the kids are loving it. I’m also enjoying some time to talk to other Moms. It has brought back memories of when we lived in Ottawa. We always made it to playgroup as it was right across the street from where we lived. On the non-playgroup days, my Mom friends and I would often bring the kids out to Chapters, but first stop was Starbucks, always. We would order our fancy drinks and then we’d head to the kids area and let them play while we sipped on our lattes and chatted. Ah, I miss those days! What I don’t miss is trying to figure out how to pronounce what I wanted to order. Ordering always went something like this:
Me: I’ll have a medium chai latte made with soy milk.
server barista: you mean a grande chai soy latte?
Me: yes, that’s what I said.
Now living in northern Ontario, the closest Starbucks is a four hour drive. But that’s okay, because now that I’m on the autoimmune protocol, everything in a chai soy latte is off limits. No worries though, I figured out how to still enjoy that chai goodness with this carob chai latte or, should I call it chai carob latte? Ooooh I like it! Just call me the AIP barista!
Chai Carob Latte (AIP/Paleo/Refined Sugar-Free)
- 1.5 cups boiled water
- 2 bags of dandelion root tea
- 1 dried calimyrna fig, soaked in 1/4 cup warm water
- 1 1/2 tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp carob
- 1/2 tsp ground ginger
- 1/4 tsp mace
- 1/4 tsp ground cloves
- Pinch himalayan pink salt
- Place tea bags in boiled water and steep for 5-10 minutes.
- Meanwhile, place fig in warm water.
- Once tea is ready, remove fig and discard water.
- Add tea, fig, and the rest of the ingredients to a high powered blender.
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