I made these cute little guys for my godmother’s b-day last week and I was really pleased with the way the recipe turned out so I figured I’d share it. Her favorite cake is strawberry shortcake hence my decision to make a strawberry flavored treat. Continue reading
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A couple weeks back I was looking for birthday cake ideas for the hubby’s B-Day. Every year I have uncontrollable urge to surpass the previous year’s cake. Last Year I whipped up a an easy, but delicious chocolate cake, with peanut butter frosting and a layer of peanut butter caramel in the center. A recipe I’ll have to repeat again one of these days as my note taking was horrible and I know need to revalidate the whole recipe. I hate when that happens. I rush to bake the cake and think; I remember what I put in, I’ll write it down tomorrow. Suddenly, tomorrow turns to next month, leaving me plagued with doubt as I scribble down what little notes I can remember.
- 12 ounces vanilla soy milk
- 1/4 teaspoon arrowroot power (optional)
- 1 cinnamon stick, broken in half
- 2 green cardamon pods
- 4 black peppercorns
- 3/4 inch piece of fresh ginger, roughly chopped
- 2 tablespoons evaporated cane juice, Turbinado sugar, or agave
- 1-2 sachets of organic whole leaf black tea (See note)
- 1-2 ounces of espresso (See note)
In a small sauce pan, whisk together the soy milk and arrowroot, set stove to medium heat and bring the mixture to a very gentle simmer.
Using a mortar and pestle lightly crush the cardamon pods and black peppercorns, add to the soy mixture along with the cinnamon stick, ginger and sugar. Simmer for about eight minutes stirring often.
Remove from the heat and add the tea sachet(s) and steep for 5 minutes.
Strain out the tea sachets and spices, reheat if necessary. Pour into warmed mug(s) and top off with espresso. Adjust sweetness according to taste and enjoy.
Tip: If you’d like to dress it up a little, once the soy milk mixtures is done steeping and has been strained it can be refrigerated for up to a day and then steamed with an espresso machines to make it extra frothy and delicious.