Berry latte

This latte is supercharged with berries. If kept in a sterilised bottle or jar, the berry coulis will keep for several days in the refrigerator, so don’t hesitate to make a larger quantity. Feel free to experiment with different ratios of almond and coconut milk until you find your favourite.

Serves 2

²/₃ cup (100 g) frozen blueberries

1 cup (100 g) frozen cranberries

1 Rooibos tea bag

2 tbsp maple syrup

1 tsp ground ginger

1 tsp ground cardamom

2 tbsp vanilla sugar

150 ml (5 fl oz) almond milk

100 ml (3½ fl oz) coconut milk

Also:

Ground cinnamon, for dusting

Add the blueberries and cranberries to a saucepan with 115 ml (3¾ fl oz) water. Immerse the tea bag in the liquid, add the maple syrup, ginger, cardamom and vanilla sugar and bring to the boil. Reduce the heat and simmer for 5–10 minutes.

Remove the tea bag and squeeze out. Pass the berry mixture through a fine sieve and divide among two glasses.

Warm the almond and coconut milks and froth with a milk frother. Pour the milk over the berries and serve dusted with cinnamon.