A lovely substitute for coffee, or for me, a 3pm pick-me-up when the alternative is curling up for a nap I don’t have the luxury of taking. Whipping up (literally) this matcha latte has become a peaceful break in my day.   

A typical pumpkin spice latte is loaded with sugar, syrups, and artificial flavorings.    Just a grande pumpkin spice latte (with no whip) has 49 grams of sugar—that’s more sugar than THREE servings of ice cream. 

While rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup then frozen to a slushy consistency. 

Recently I complained about how rainy and dreary it had been in San Francisco, so Lindsay shared this recipe which I love.  Why?  Because this sweet treat is made with coconut sugar and cacao, two ingredients we can feel great about consuming.  And I’m crazy about the coconut whipped cream.

Passion fruit sounds exotic, doesn’t it?  As if it were only available on some tropical island.  But I’ve got exciting news for you:  Most local grocery stores carry it, and it’s extremely easy to use.  You can usually find it near the kiwis and mangoes.