This is my first fall living in Topanga Canyon. I’ve been loving the chilly mornings, fog, and giant oak trees. Nature connection has become a huge part of my life, and of Amba.
On these darker, slow, sweet canyon mornings, I’ve been making the most delicious teas and lattes. Here’s my basic recipe:
- 1 mug full of coffee or tea of your choice (for tea I love yerba maté or a good chai)
- Milk of your choice (I like to make fresh, raw vanilla hazelnut-almond milk – you could use coconut milk, etc)
- 1 Tsp local honey
- 1 Tbsp cacao powder
- Cinnamon to taste
- 1 pinch adaptogenic herbs based on what my body needs on the day (chaga, reishi, etc)
- Blend in Vitamix or other blender. Sip slowly and savor in your favorite garden/nature spot.