Stinging Nettle Latte (Dairy-Free)
Every spring, I look at my garden beds and wonder, "Which perennials will come back? Will they make it?" It's like waiting for a love interest to call, acutely aware of our lack of control.
Seeing fresh, lime-green nettle sprigs popping through last year's dead stalks stirs hope and excitement in me--a miracle every time.
This nettle latte has been my drink for this spring transition. Though I'm craving fresh greens, many days are chilly; I still want a hot mug in my hand each morning.
Use this recipe as a starting point and change it up as you like! If you're harvesting fresh nettle, wear gloves if you want to avoid the sting. The sting is deactivated when the herb is dried or cooked (including pouring boiling water over it when making tea).
Stinging Nettle Latte Recipe
(Dairy-free)
Makes two 14-ounce mugs
4 rounded Tbsp dried nettle leaves (Urtica dioica), or 1/2 cup fresh chopped leaves
32 ounces water
2 Tbsp creamy nut butter of choice (cashew or almond are a treat when we have them, but I've used natural peanut butter, too)
2 Tbsp cold-pressed coconut oil
3-4 Tbsp maple syrup or honey (or more if you like a sweet drink)
1 tsp powdered cinnamon
1 tsp powdered ginger
Boil water and remove from heat. Pour water over nettle in a heat-safe vessel, cover, and let steep 30 minutes--8 hours. Strain out herb, squeezing as much tea from the leaves as you can.
Bring tea to a simmer. Combine with remaining ingredients and blenderize at least 30 seconds with an immersion blender or regular blender. Pour into two mugs; garnish with sprinkled cinnamon if desired. Enjoy!
