The tea cabinet.

monthly tea recommendation.

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For the month of February, I'm taking the time to froth my soy milk and enjoy as many crêpe breakfasts as I can. Remi has gotten quite good at making them ever since I pleaded that we veganize a childhood favorite. "Dutchie's" {a thicker kind of crêpe that my mom made for us as kids for our birthdays} were something I could not get right on my own. We invested in a cast iron crêpe pan, found a simple recipe online, and Remi worked his kitchen magic.

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This morning I made a pot of Darjeeling tea and frothed a bit of soy milk. I won't brag about my own kitchen magic, for unfortunately, I am artless and only fairly proficient behind the stove. Though if you are like me, a small bit of bubbly milk froth will do to spruce up a daily cup of tea. How I do it is:

  • Simply put some milk in a little sauce pot on a high heat {because of impatience},
  • Whisk milk about while it heats {I have a handy frothing device},
  • Be careful not to let it froth up too quickly and run off the top {just turn down the heat if it does},
  • Then pour it over your steeped tea, spooning out the froth on top of the warm milk.
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While the foam is more bubbles than froth, and cannot compare to the artistry of our local coffee shop, a bubbly milk in my tea sends more magic into my day than a teacup without.

Do you take the time to make your own lattes? Anyone have any tips for an impatient stove keeper desperate for a pillowy foam?