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Chai Cinnamon Toast with Cranberry Butter

Chai Cinnamon Toast with Cranberry Butter

Let me give this a chai…

Chai found it’s way into my heart when I visited India in 2012. While gripping a steaming hot cup of chai in a metal cup outfitted with a makeshift sock as a sleeve, I formed lasting friendships with children at Sri Ram Ashram. I sipped the tea as I waited for our singing bowls to make their way to us through Delhi traffic and I nursed one last cup while browsing the beautiful marble inlay tables in Agra. Five years later, I’m still inspired by and learning from this trip.

As inspiration has its peaks and valleys, my wave hit another high in 2016 when I discovered Estée Lalonde, a Canadian vlogger based in London, England. Her authenticity and brave spirit gave me the motivation to make this blog a reality. As I read her book Bloom, I came to the end chapter on food and found her ultimate cinnamon toast recipe. It was love at first bite.

Marrying these two inspirations created a blissfully sweet breakfast or snack — perfect for sharing with your all your loves.

Chai Cinnamon Toast with Cranberry Butter

  • 4 tbsp. room temperature unsalted butter or vegan alternative  
  • 3 tbsp. brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. cardamom
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg
  • 1 tsp. vanilla
  • pinch of sea salt
  • 4 slices of white or whole grain bread (Whole grain bread would add fibre and be a good balance for all the sugar!)

Preheat oven to 350F. In a small bowl, mix together the butter, spices, vanilla and salt until smooth. Spread mixture evenly across slices of bread, covering them edge-to-edge. Bake in oven for 10 minutes.

  • 4 tbsp. room temperature unsalted butter or vegan alternative
  • 1 tsp. sugar
  • ¼ cup cranberries (If from frozen, defrost and drain liquid)

While the toast is toasting, make a tart cranberry butter. Put all ingredients in a food processor and blitz until butter is smooth and pink. Spread on top of slightly-cooled toast.

Repeat entire recipe until your sweet tooth is satisfied <3

Recipe adapted from Bloom by Estée Lalonde

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