>> Friday, February 4, 2011
Even I think I'm a little crazy for doing this. So, keep that in mind as you feast your eyes on my latest drink invention: Roasted Quinoa "Tea" -- that's right. It's what you get when you roast red quinoa on your stove-top . . . pulverize it in your food processor . . . and run it through your espresso machine.
Would you like a taste?
Roasted quinoa turns such a rich, beautiful, d.e.e.p. shade of red . . . it's a shame to turn it into powder, really. But necessary.
At least I think . . .
My decision to run it through the espresso machine was made purely by smell. Yeah -- roasted quinoa smells somewhat like ground coffee. Plus, I was in a rush -- it was the fastest way to turn the grinds into a warm beverage.
It sure looks convincing. And it tastes pretty great, too!
Just add almond milk and a spoonful of maple syrup -- it's sort of like chai minus the spice . . . with some added nutty flavor, but totally caffeine-free.
Then, package the rest to save for another day.
No recipe for this concoction -- yet.
I'm waiting to have Stephen try it . . . to make sure I'm not just a crazy person. And then more taste-testing by me, of course. Plus, I'm interested to see if the turning-it-into-powder and espresso-madness are necessary. One of our favorite drinks -- roasted corn tea -- can be made with the kernels left whole.
What's your favorite warm beverage? Of course, I love my chai lattes -- especially since I came up with my own, top-secret blend of the stuff. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!