COCONUT VANILLA BEAN LATTE

I scratch a favorite pen, now showing marks of Sabine's teeth, across a check and marvel at the date scrawled along the top.  How does time run past us so? 

Lately, the days have been passing me by and I feel as though I am stuck in an alternate time cycle, unable to catch up to the current flow and constantly finding myself straining to catch my breath.

It is hard to balance self-care with the care of others.  And let us not forget the long list of responsibilities that comes with being a hard-working and responsible adult.

I know so many of you prudently choose a 'word for the year' come January.  Years ago, my word was "balance," and I feel as though it will continue as my word each year until I reach my last.  It is my constant conundrum. 

When you think about it, balance is directly tied to the concept of priority.  What are we to do though, when nearly everything on our list seems deserving of a place of priority?  I have no idea.  But, as Kathleen Kelly once said, "I don't really want an answer.  I just want to send this cosmic question out into the void."

We might struggle to find balance.  We might waffle between meditation and exercise or tackling an overflowing inbox.   We might say "yes" when we should say "no", and we might end up crying in the laundry room because of it.  I think a wise person would say that is how we learn. 

I suppose that is true, and, if it is, I have never met with a lesson that was not best served with a cup of coffee. 

If you are having a wonderful day full of success and a rapidly dwindling to-do list, I am sending this latte and all the congratulatory vibes your way.  If, however, you are struggling to manage life in the midst of so much clouded headspace, I feel you.  Let's take a moment together. 

This latte feels a little indulgent because it features a whole vanilla bean.  We are spoiling ourselves a bit.  But before you declare me frivolous, allow me to point out that these lattes still cost less than your Starbucks' this morning.  

I am such a huge fan of coconut milk and coconut cream.  However, in hot drinks, they can become a little oily.  For this latte, I wanted to balance out the rich coconut fat with an equal dose of half and half.  The result is a silky smooth latte that has all the richness of coconut milk without the oily film.  

This coffee has been my favorite for about a year now and it forms the base of this latte. I brewed it extra strong so that it could maintain its body after the cream was added. 

The result is a heavily indulgent cup of coffee, more reminiscent of dessert than breakfast, but that is just why you will love it. 

With each fast-passing week, I am more and more convinced of the intense value of intentional living.  Making these early, Monday moments special is an effort resulting in rewards far greater than a simple dose of caffeine. 

When we make time to stop, we can go all the more joyfully. 

Happy Monday! 

Sincerely, 

Pedantic Foodie

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COCONUT VANILLA BEAN LATTE

MAKES 2

• 3 tablespoons ground vanilla coffee 
• pinch of kosher salt 
• 1 cup boiling water 
• 3 tablespoons raw or granulated sugar 
• 1 Madagascar vanilla bean, split and scraped 
• 1/2 cup coconut milk 
• 1/2 cup half & half
• whipped cream, optional
• toasted coconut, optional

Pour coffee grounds and kosher salt into the bottom of your french press and cover with boiling water.  Steep for 5 minutes, then press. 

In the mean time, combine sugar and scraped vanilla bean and pod in a 2-quart saucepan.  Use the tines of a fork to press the vanilla into the sugar.  Cover with coconut milk and half & half. 

Set the saucepan over medium heat and stir often to dissolve the sugar. 

When the sugar has dissolved and the mixture is steaming, remove the pan from the heat and strain through a fine mesh strainer. 

Divide the coffee between two mugs and top each with half of the cream mixture.  Top with whipped cream and toasted coconut.  Serve immediately. 

Enjoy! 

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