Life's Little Sweets
-2 tablespoons Instant Coffee -2 tablespoons granulated white sugar -2 tablespoons water -2-4 ounces milk or same amount non-dairy/dairy-free milk -ice -2-4 ounces milk or the same amount of non-dairy/dairy-free milkilkh, optional
Ingredients Continued: -1 tablespoon dried Blue Butterfly Pea Flower Tea flowers, food-grade -3/4 cup hot water, do not use if using the milk-infused method in instructions, see notes
-tall spoon, for stirring -reusable or compostable straw -tall glass or 18-ounce mason jar -small-medium mixing bowl -handheld, electric mixer -ice maker -baking spatula
In a small saucepan on the stovetop, over low-medium heat, add the milk (I like to use whole milk for creaminess but you can use your favorite type of milk and any vegan nut, oat, or rice milk) and optional sugar, if you want the milk to be sweet too (for me, there's sugar in the whipped coffee and that is enough sugar for me)
Add the blue butterfly pea flowers. Bring the milk up to a low simmer/boil. Turn off the heat, cover, and let it sit for 5 minutes. Whisk the milk mixture and then strain into the heat-safe glass or mug if having hot or another container, if having it cold. Place in the refrigerator to chill until cold. Get the full recipe in the post!
Homemade Cinnamon Rolls