I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.
This past fall, I had an awesome opportunity to travel a bit around the midwest for a long weekend to visit friends. My first stop took me to Peoria, Illinois, where I was introduced to a cozy coffee shop downtown, Thrity-Thirty Coffee. There, I sampled several of their offerings, but I was particularly taken by their Miel Latte. Made with local honey, freshly ground cinnamon, espresso and milk, it reminded me a bit of the Cinnamon Dolce Latte from Starbucks… Only less-sweet, fresher-tasting and — as you can probably imagine — far too easy to drink one after another.
I knew I wanted to reproduce this delicious brew at home, but going out to get a few shots of espresso didn’t really make sense. And buying an espresso machine? Yeahhhh, not an option. But the perfect solution presented itself in the form of a Vietnamese coffee maker. With its seven dollar price tag and ability to produce a strong, well-balanced cup in minutes I was sold.
If you’re looking for a dairy-free alternative to an old favorite, garlic and herb goat cheese, give this vegan take a try. The “cream cheese” alone lacks the usual, slight tang of its Philly counterpart, but a touch of lemon juice is all you need to lend it that missing edge. A little bit of seasoning is all it takes to elevate an otherwise beige (literally and figuratively) product to something crave-worthy!