42 latte recipes

Cajun-style cafe au lait made with chicory coffee and hot milk, poured simultaneously for a rich, smooth cup with deep roasted flavor.

Iced cafe au lait blended with freshly brewed cold coffee, milk, crushed ice, and optional sugar until frothy. A simple French-style iced coffee drink ready in 10 minutes.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Almond milk is our absolute favorite dairy replacement beverage, and is fantastic in lattes. From my blog at TransferOfHealth.com

Hot cakes recipe folds beaten egg whites into a sour-milk batter with melted lard for old-fashioned pancakes that puff tall and tender. Eight pantry ingredients.

Try this scrumptious light snack that you will enjoy down to the last bite.

Raw cranberry-orange relish sweetened with sugar and spiked with whiskey at the last minute. Bold Thanksgiving condiment with zero cooking.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

The third time we made our own pita bread, this time I ground some sunflower and pumpkin seeds and added into the dough with the white sesame seeds, also added some sun-dried tomatoes, the pita bread didn't puff up too much like last time, but the flavor and the texture were both excellent. We really loved the flavor from the nuts and sun-dried tomatoes.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.