Chai Tea Fauxccino (Paleo-friendly)


By Katie Mae Stanley, Contributing Writer

Bold and spicy chai with just a hint of sweetness, it’s icy perfection mingling with creamy milk; the perfect chai latte summer style. I love tea –if you couldn’t guess – but there are some days, like today, with temps reaching over triple digits that I just can’t do it. That’s where this awesome chai tea “fauxccino” comes in. It cools you off while still giving you that rich and delicious flavor of the chai tea we know and love. If you are frappe fan you also might like this Salted Carmel Mocha Fauxccinno or this Peppermint Mocha Fauxccino.

Chai actually means “tea” in Hindi but I think at this point we are so used to calling it “Chai Tea” that I doubt that we can go back to just calling it chai. Most frappe drinks call for ice cubes, I have never liked how diluted an iced beverage would get as the ice started to melt. A new trick I have started doing is making ice cubes of strong coffee or in this case chai concentrate. It is as simple as pouring your coffee/chai into an ice tray and freezing until solid. You can also read about how to make them here. In my opinion it really ups the flavor of my fauxccinos and iced coffees.

This chai tea fauxccino is so simple to make and hits the spot on a hot day! I used my own chai concentrate to make my chai ice cubes but Kimi has a recipe using rooibos that I am sure is wonderful as well. My concentrate already has a bit of sweetener in it so if you are like me you may find that you don’t need any additional sweetener. Feel free to make your drink a bit more “fancy” by adding vanilla whipped cream (or coconut whipped cream, bittersweet chocolate syrup or salted caramel sauce). Drinking it plain is fine too and what I normally do. If you want perfect whipped cream using an  (Affiliate link) ISI Whipped Cream Dispenser is very helpful and fun.

Other chai inspired recipes:

Chai Tea Fauxccino
Recipe type: Beverage
Serves: 1-2
Bold and spicy chai with just a hint of sweetness, it's icy perfection mingling with creamy milk; the perfect chai latte summer style.This chai tea fauxccino is so simple to make and hits the spot on a hot day! I used my own chai concentrate to my chai ice cubes but Kimi has a recipe using rooibos that I am sure is wonderful as well.
  1. Place the chai ice cubes, milk and sweetener into a blender. Blend on high until smooth.
  2. Top with whipped cream, caramel sauce or chocolate syrup if desired.


Chocolate Dipped Chocolate Mini Donuts (Gluten & Egg-free)

Chocolate Dipped Chocolate Donuts that are #glutenfree, #eggfree, and wonderful!

The title of this post alone makes me happy, as does biting into one of these tender, double chocolate donuts. They are so fun to serve, and my little girls love them. And since half of our family is gluten, dairy, and egg-free, we are all happy that we can enjoy these together.

If you haven’t noticed from my dessert category, chocolate is a favorite, so chocolate donuts are a given. It’s National Donut Day, and this is a great way to celebrate. I’ve also made them for birthday parties, and special holiday breakfasts. My daughters have their ballet recital tonight, so we are bringing them to share. They were pleased to help make these, and to have a fun thing to bring. They were the ones who insisted on using sprinkles on the donuts! I love my girlies, who love adding a fun dash to everything in life, including donuts! If you also want to use sprinkles, just lightly sprinkle after you have dipped the donuts, before the chocolate sets.

These remind me of the boxed chocolate covered mini donuts that my dad would sometimes buy for us on trips at gas stations. Thankfully these ones aren’t full of preservatives and made a year earlier. ;-)

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A couple of notes:

  • I used coconut sugar to make these, though you could use whatever dry sweetener you like (rapadura, sucanat, evaporated cane sugar, etc).
  • I used these chocolate chips as they are free of the 8 most common allergens. I love their dark chocolate chips as well.
  • Instead of dipping in chocolate, you can also simply dust with organic powdered sugar. This is a lot simpler, but not quite as sweet. I think they are really pretty too.
  • This recipe works with, or without the soaking period (I’ve tried it both ways). If you don’t want to soak, simply stir together the dry ingredients in a large bowl. Then mix the wet ingredients in a small bowl, and then stir the two together (do this quickly before the coconut oil solidifies)
  • You do need a mini donut pan for this recipe. I own this one . This silicone one looks promising as well.
  • I’ve also made them with the large donut pan – just cook for 20-25 minutes. Will make nine large donuts.
  • This is basically a muffin recipe, so you can also use this recipe to make about nine or ten chocolate muffins!

Chocolate-Mini-Donuts - #glutenfree #eggfree #donuts

Chocolate Dipped Chocolate Mini Donuts (Guten & Egg-free)
Recipe type: Dessert, Breakfast
Cook time:
Total time:
A super fun breakfast treat, that is celebration worthy. This recipe works with, or without the soaking period (I’ve tried it both ways). If you don’t want to soak, simply stir together the dry ingredients in a large bowl. Then mix the wet ingredients in a small bowl, and then stir the two together (do this quickly before the coconut oil solidifies)
  • 1 cup of sorgum flour
  • ½ cup teff flour
  • ¾ cup warm water
  • 1 tablespoon raw apple cider vinegar (or kombucha, kefir, etc)
  • 1 teaspoon chia seeds
  • 1 cup of natural dry sweetener of choice (I used coconut sugar)
  • ¼ cup, plus 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon unrefined salt
  • 1 teaspoon vanilla
  • ½ cup applesauce
  • ¼ cup gently melted coconut oil
  • 10 ounces of chocolate chips, allergy-friendly (This is enough to completely cover ¾ of the donuts, use 5 ounces more if you want to cover all of them)
  • 1-2 tablespoons coconut oil
  1. If soaking, the night before, combine the flour with the water and apple cider vinegar. Cover and leave in a warm place for 12-24 hours.
  2. Preheat the oven to 375 degrees and grease the donut tins well. Combine the chia seeds with 3 tablespoons of hot water in a mug and set aside for about 15 minutes. .
  3. Add to the flour and water mixture the cocoa powder, sweetener, chia seed mixture, baking powder, salt, vanilla, apple sauce and coconut oil. As soon as you start adding the coconut oil, start mixing. You want the coconut oil to mix in before it has time to solidify again.
  4. Put a scant tablespoon in each donut form, pressing down on the batter gently to make sure there aren’t any gaps. You want to fill each form about ¾ full.
  5. Put in the middle of the oven for about 7 minutes, or until a toothpick comes out clean.
  6. Let sit on the counter for 5 minutes, and then use a toothpick to gently remove the donuts to a cooling rack. They are fragile when hot, but are pretty sturdy when cool.
  7. Since I have only one small donut pan, I then brush the donut pan with more melted coconut oil, and cook another batch. I got 4 dozen mini donuts out of this recipe.
  8. When all of the donuts are done cooking, and are cooled, put the chocolate chips in the top of a double boiler along with 1 to 2 tablespoons of coconut oil (I stir the coconut oil a bit to the chocolate chips). Gently melt together over low heat until smooth, stirring. If you use the two tablespoons of coconut oil, it will spread your chocolate chips further and make for easy dipping, but the chocolate will be a lot more sensitive to heat, including hand heat. When the chocolate is melted, drop in a donut, cover with chocolate, and then use a fork to gently pick it up, shake of the excess chocolate, and then place on a parchment covered baking sheet. Repeat. I got 36 of my 48 mini donuts covered with chocolate this way. You can also just dip the top half of each donut with chocolate, or simply drizzle a little melted chocolate over all of the donuts.
  9. Put in the refrigerator or freezer to solidify the chocolate again, and enjoy. These donuts are best served the day they are made.


Strawberry Creamsicle Popsicles (plus spring cleaning adventures, mice nest, and a mighty cat)

Strawberry Creamsicle Popsicle RecipeSweet, flavorful strawberries are blended with rich coconut milk and a touch of vanilla and sweetener for delicious homemade popsicles. It is one of my favorite combinations – coconut cream and strawberries. My oldest said that they tasted like strawberry milkshakes. Yum! They are easy and quick to make, and perfect for a hot day.

All you really need to know is that these are delicious, but it’s also good to know that strawberries a great source of vitamin C and antioxidants, and coconut cream is a thyroid building, metabolism reviving fat, making these a healthy popsicle as well. The other great thing about these popsicles is that they are lower-carb if you leave out the extra sweetener, which makes them a great dessert for those watching their sugar content.

What I love about popsicles is that it’s basically making a smoothie, and then freezing it. Another favorite popsicle is using this Mango Smoothie. I’m also curious to try this Peanut Butter Banana Smoothie and Chocolate Hazelnut Smoothie as a popsicle!

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By the way, I’ve am loving this ultra-creamy and smooth coconut cream for recipes like this, which doesn’t contain any gaur gum for those sensitive. I try to always have it on hand to put in my tea, blend into smoothies, make ice cream with, or for recipes like this! You can use whatever popsicle molds you like. I used these star molds , and also love these stainless steel popsicle molds.

I’ve had the need of making simple snacks like these lately because the weather has been having some hot turns and I don’t want to heat the house with my oven, and I’ve also been busy spring cleaning. (Allison shares a rocking way to cook once and eat three times here that is incredibly helpful for the busy cook too). The spring cleaning bug hit me kind of late this year, but when it did it really hit me hard! I suddenly was tackling several big projects around the house that I had been putting off for a while. I started with the girl’s clothing, sorting out the clothes they had grown out of (they’ve both grown so much this last year!). When I went down into our basement to get a box of clothes of the next size for my youngest, I was horrified to find amble evidence of a mouse nest.


So then I turned our basement upside down cleaning it, sorting through boxes, and doing lots of laundry.  It was a huge project.


Within 24 hours of disturbing our basement, our newest member of the family, a Siberian cat now about a year old, caught 4 mice. We were incredibly proud of this achievement, and have been congratulating ourselves on picking such a great cat out (she’s also affectionate, playful, and loves to take walks outside on a leash, and just a little too smart for her own good). Her name is Hermione and she is hugely loved. Sometimes she thinks she is a little overly loved by us three girls. ;-)

We have since caught two mice in traps set in places our cat can’t get too by baiting with a chocolate chip. It turns out that mice aren’t that attracted to cheese after all, but like us, they love chocolate! And unlike us, chocolate will be the death of them in this household! If anyone has any pet and kid-safe ways to catch or kill mice, please let me know! I really hate mice in the house, but don’t feel comfortable using poison. We haven’t seen a lot of mouse activity since we depopulated them some, but I’m sure there are some out there still.

After tackling our basement, we finally broke down and bought a new vacuum to replace the clearance once I had bought several years ago for $25 dollars (I’d say we got out money’s worth out of that purchase!). We couldn’t quite fit in a $300+ vacuum, but so far, we are thrilled with this vacuum . I also found in my spring cleaning this enzyme spray to be very useful for refreshing furniture, refreshing rooms, and dealing with extra dirt and grime. (I also mentioned it in my post about ways to naturally scent and refresh a home, and improve air-quality).

With the sun shining again, we are taking more walks around our neighborhood, trying out our new grill with hardwood charcoal, and getting ready for a hot summer ahead.

Those are some of the everyday adventures we are experiencing. Isn’t it funny how consuming even those everyday life occurrences are? It’s a good thing that we have delicious food like strawberry popsicles to make up for the pain of mice problems.

Strawberry Coconut Creamsicle Popsicle
Serves: 3
Prep time:
Total time:
Creamy, sweet, delicious, satisfying, there is a lot to like about this recipe. How much sweetener you need to use is entirely up to personal taste and how sweet your strawberries are. With strawberries at their prime, you won't need to sweeten them at all. If you have weak strawberries, you can also blend in a little strawberry jam for a fuller flavor. This makes three popsicles. Double to make 6.
  • 1 heaping cup of strawberries, stemmed and quartered
  • ½ cup full fat coconut milk or coconut cream
  • 1 teaspoon vanilla extract (use gluten-free if needed)
  • 1 -3 tablespoons sweetener of choice (My strawberries were tart, so I used one tablespoon of coconut sugar)
  1. In a blender or food processor, blend all of the ingredients together, starting with no sweetener. Blend until very smooth, and then sweeten to taste.
  2. Pour into molds, and freeze until solid.
  3. Enjoy


Simple Cilantro & Olive Oil Dipping Sauce


This cilantro and olive oil dipping sauce is full of fresh and bold flavors. It is perfect to serve with a loaf of rustic bread as a starter to a meal, or to use as a garnish for meats and soups. I have spent countless times with friends enjoying homemade bread dipped in olive oil.

I first discovered this delicious sauce while shopping at a small local farmer’s market. I bought a jar along with a loaf of bread. Later while eating and visiting with friends I realized how simple it would be to make.

The key, really, is in the olive oil. Good quality olive oil can be hard to find. There are many brands out there that sell adulterated oil. It is always best to source your oil from a small privately owned farm. Chaffin Family Orchard located in Northern California, is a wonderful choice when you are looking to purchase olive oil in the States. My personal favorite it sourced in my valley and pressed just down the road from me at Rancho Cortes, located outside of the tiny town of El Provenir, Baja California. Both of these oils are so mild and buttery unlike many counterparts that I have tried over the years that leave a bitter taste in your mouth.

Back to the cilantro sauce, it is very easy to make. All you need is fresh cilantro, high quality olive oil, garlic cloves, unrefined salt and a blender. It plays off the idea of pesto but there are no nuts or cheese to be found. Not only is it good with bread or meats, but is also makes a wonderful sauce for pasta.

The garlic, olive oil and salt in this sauce preserve the cilantro for much longer than it would last on it’s own. It will stay fresh in the fridge for at least a month– if you can make it last that long, I can’t.

Related Recipes on The Nourishing Gourmet:

Cilantro Olive Oil Dipping Sauce
This cilantro and olive oil dipping sauce is very easy to make. All you need is fresh cilantro, high quality olive oil, garlic cloves, unrefined salt and a blender. It plays off the idea of pesto but there are no nuts or cheese to be found. It is good with bread and meats, and also makes a wonderful sauce for pasta.
  • 1 bunch of cilantro
  • 3 cups olive oil
  • 2 cloves garlic
  • ½ tsp real salt
  1. Add all the ingredients to a blender and blend on high until smooth.
  2. Store in a glass jar in the fridge for up to a month.
  3. Use to dip bread, on top of pasta and meats or in soup.