iced rose, oat milk + tea latte


happy family day to my fellow canadians! i hope everyone is enjoying this winter long weekend. i’m kicking the week off with a super simple iced rose, oat milk + tea latte. the oat milk trend is in full force & i am completely on board. i can't get enough of it in my coffees, lattes & teas. why did it take so long for oat milk to become this popular? it’s so good, not to mention how easy & affordable it is to make too as a substitute to nut milks.

this iced oat milk tea is inspired by all things oat milk. it is vegan & oh so creamy! I infused it with a splash of rose water for a hint of rose flavour & used zevia’s zero calorie sweetened black tea. made with stevia, it has the perfect amount of sweetness & flavour with no added sugar. while i kept this recipe simple & used the regular sweetened black tea, zevia’s organic tea also comes in so many fun flavours too such as peach, passionfruit & blood orange made with various tea blends.

cheers! xo


  • 3 ounces zevia's sweetened black tea

  • 1/2 teaspoon rose water

  • 1/4 teaspoon pure vanilla extract

  • 2 ounces oat milk

  • dried rose petals, to garnish (optional)


  • in desired glass add the black tea, rose water & vanilla extract. stir until well combined.

  • add ice to glass followed by a splash of oat milk. enjoy!

mexican hot chocolate tapioca pudding


happy valentine's!!!!! today i am sharing my final valentine's inspired recipe of 2019 & of course it HAS to involve chocolate. a couple years ago i shared the recipe for mexican hot chocolate brownies & everyone went nuts for them! chocolate with an unexpected kick of heat is so good, that i had to put those flavours into a chocolate pudding too.

i grew up loving both tapioca & rice puddings. my mom & i would make it all the time! this is an adult version of our childhood favourite. if you are planning a romantic valentine's dinner or a galentine's party, this dessert can be prepared a day in advance. stress free prep for the win! i used bob's red mill's small pearl tapioca, which doesn't require soaking the tapioca for 24 hours. be sure to check which tapioca you are using before hand, just incase it does require a cold soak prior to cooking with! to make the pudding a little extra healthy, i also used bob's red mill's date sugar & whole milk (instead of cream). the date sugar is an alternative sweetender made from "deglet noor" dates. it can be used as a one-to-one replacement with white or light brown sugar. so valentine's day or not, this is a pudding you'll want to induldge in guilt free this winter.

p.s. as promised, i am including a final round up of all my favourite valentine's recipes over the years! i hope the list below inspires you to make a few love treats over the weekend. xo

  1. lover's leap panna cotta
  2. galentine's sweet & salty party mix
  3. green tea + chocolate glazed donuts
  4. valentine's cherry chip cake
  5. mexican hot chocolate brownies
  6. earl grey shortbread cookies
  7. strawberry cheesecake pancakes
  8. sweetheart's chocolate pie


  • 1/3 cup bob's red mill’s small pearl tapioca
  • 3/4 cup water, room temperature
  • 3 cups whole milk
  • 1/2 cup bob's red mill’s date sugar
  • 1/4 teaspoon fine salt
  • 1 large egg yolk, beaten
  • 1 large egg, beaten
  • 1/2 cup quality dark chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch cayenne pepper, or to taste
  • fresh whipped cream, for topping


  • in a sauce pot add the water & tapioca pearls. let stand 30 minutes to allow tapioca to soften.
  • whisk in the milk, date sugar & salt. place pot on stove top over low heat. continuously stirring, cook over low heat until tapioca is cooked & the sugar has completely dissolved, about 8 minutes.
  • in a separate bowl whisk together the egg yolk & egg. add a 1/4 cup of the milk mixture to temper into the eggs. add eggs back to sauce pot whisking vigorously.
  • cook an additional 60 seconds, to allow pudding to thicken.
  • remove from heat & whisk in the chocolate, vanilla, cinnamon, nutmeg & cayenne.
  • enjoy warm or serve at room temperature with a dollop or whipped cream!

green tea + chocolate glazed donuts


who loves a silky chocolate glaze as much as i do? i just can't resist a shiny dipped donut! instead of topping these green tea + chocolate glazed donuts with sprinkles, i topped them with dried rose petals. i know, i have been kind of obsessed with using dried rose petals this month, but it is february & they are too pretty not to sprinkle over every dessert!

the rich dark chocolate glaze pairs so well with the green tea based donut batter, made with aiya matcha's cooking grade matcha powder. be sure to use a quality dark chocolate for the glaze, as it is important for achieving a rich tasting base. because the donuts are baked, you do need a special donut pan to make these (which you can find fairly cheap on amazon). that being said, it is so much easier to make these, then make a yeast based deep fried donut. give a batch of these to your valentine or serve them at a galentine's party this upcoming long weekend! everyone will go nuts for this unexpected flavour combination. it is not often you come across a green tea donut!

i have one more special valentine's recipe to share with you this week & i will do a final valentine's round up too. oh, i just love february baking!



for the green tea donuts

  • 1/4 cup unsalted butter, melted
  • 1/3 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon aiya's cooking grade matcha powder, sifted
  • 1 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt

for the chocolate glaze

  • 4 ounces dark chocolate, roughly chopped
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/3 cup powdered sugar, sifted


for the green tea donuts

  • preheat oven to 350 degrees. lightly grease two donut pans.
  • in a large mixing bowl whisk together the butter & brown sugar until combined. add the egg, milk, vanilla & matcha powder. mix until well blended.
  • sift in the flour, baking powder, baking soda & salt. beat until a smooth batter is formed, about 60 seconds.
  • transfer filling to a piping bag fitted with a large plain tip. carefully pipe filling in prepared donut pans, filling them just over halfway.
  • bake for 12 to 15 minutes, or until the tops bounce back to touch.
  • let cool completely before removing & glazing.

for the chocolate glaze

  • in a microwave safe bowl add the chocolate, butter & whipping cream. microwave in 15 second increments until the chocolate is fully melted.
  • whisk in the vanilla & powdered sugar until silky smooth.
  • immediately dunk each donut top in the glaze. the chocolate will begin to harden, so glaze those donuts quickly!
  • garnish with rose petals & let stand 15 minutes to allow the glaze to cool. enjoy!