It’s been a long time since I’ve taken a photo of something that wasn’t a wedding. I lug my camera around, I see the moments, but I don’t shoot. I think I’ve finally just hit my moment of fatigue.. with everything.
As the few people who read this know, I’ve been super busy since August. It didn’t stop after my trip in September. But, I’m happy to say, the holiday season is proving to be quite a bit less intense. I think that’s the opposite of how it usually goes… Everyone else gets busier at the holidays.
I’m glad to say that in the next two months, I have one trip planned (to see my boyfriend, woo!), and physical therapy. THAT’S. IT.
You have no idea how excited I am to sit down and enjoy a cup of coffee. Speaking of coffee… While my photos will never be as perfect and beautiful as those of VK Rees, her latest post on the perfect cup of coffee inspired me to tell you how I’ve been making my coffee lately.
It helps that the first personal photo I took in weeks was of my coffee. Two birds, one stone. You get it.
Since I got back from Oklahoma, I’ve been phasing dairy products, meat products, and just general gross stuff out of my diet. As a result, I have a renewed love of almond milk. I use Silk’s PureAlmond, mostly because it’s widely available. I also use a regular coffee pot instead of a french press or a manual drip coffee maker. When I say I love coffee, I mean to say that I drink a ton of coffee.
What do you need?
- A cup of coffee, prepared in your favorite way (coffee pot, french press, manual drip, etc)
- Almond milk (or soy, but I recommend going vanilla rather than plain)
- A milk frother (Target sells a great automatic milk frother, the Aroma 2 Cup Milk Frother)
You ready? This is really easy.
- Prepare your coffee, pour in a mug
- Add sugar if you want. I use Stevia Extract In the Raw
- Steam the almond milk, prepared for a latte, not a cappuccino
- Pour the milk over the coffee
- Stir if you want. I don’t. I find it distributes nicely without stirring.
Super easy, super tasty.
I think the almond milk gives it a nice flavor unachieved by regular milk or soy milk. Plus, instead of it tasting like too much flavored coffee creamer, it takes like coffee with a little added flavor. The almond milk won’t overpower the coffee flavor, which is the best part of coffee. Duh.
If you don’t want to make it yourself, at Starbucks, this is called a café misto. Everywhere else, it’s a café au lait.
So, to close this, everyone go check out VK Rees! She’s a super awesome person, a very, very good photographer, and a great inspiration!