When I first fell in love with coffee, I was depressed about the price of espresso machines. My instagram explore page was full of  folks making their cup of joe with $700+ espresso machines.

When I found out that most espresso machines are toxic? I was even more depressed.

I knew they had internal plastic parts with hot water running through them all the time and that didn’t sit well with me, but honestly I was willing to turn a blind eye in the name of my morning cup o’ coffee, until I learned that those fancy machines routinely harbor mold, in lots of crevices, well that ruined my dream of saving up for my dream machine.

But I knew buying $7 lattes from a coffee shop didn’t solve any of the above problems.

Enter: the moka pot. The holy grail of non-toxic, affordable at-home espresso.

Still, once I had my moka pot in hand, sometimes my espresso came out good, and other times it was watery or bitter.

Fast forward a couple years and I now make perfect espresso at home every single day.

No toxins. No plastic parts. No bitter, weak, or watery espresso. 

Just me, my $30 stainless steel moka pot, and perfect espresso.

Why use a moka pot?

Using a moka pot to make espresso at home is;

1) affordable (my stainless steel moka pot is only $30!),

2) allows you to avoid toxins (most moka pots are completely stainless steel and free of plastic parts), and

3) makes delicious espresso quickly and easily, once you get the hang of it.

Can a moka pot make espresso?

Technically, moka pots don’t brew true espresso. While I refer to the strong, rich, concentrated coffee that my little moka pots churns out as “espresso,” I’m pretty sure a true coffee snobs would correct me.

Moka pots use the pressure of steam to brew a very concentrated coffee, which I use as espresso in hot or iced lattes, americanos, and even to make the best homemade coffee ice cream.

But I can’t tell the difference between the espresso I make in my moka pot versus espresso I’ve made in “true” espresso machines (which use pump-driven pressure, not steam, to make espresso).

How a moka pot works

Moka pots have three parts:

1. BOTTOM–the bottom part is where the water boils
2. FILTER–the steel filter funnel is the part you fill with coffee grinds
3. TOP–this is where the espresso brews into

To make coffee in a moka pot, you add water to the bottom part, add coffee to the middle funnel part, and wait for the espresso to brew out the top. The water heats in the bottom, pressure builds and pushes the hot water through the coffee grounds in the middle, and the espresso is forced out the top through steam pressure.

Moka pot without plastic

When you’re shopping for a moka pot, look for one with all stainless steel parts (or some glass and the rest stainless steel). Beware of aluminum moka pots, as they often look like steel but they will leach trace amounts of aluminum into your drink… no thank you.

I own 2 moka pots:

1. a small size one for when I’m making espresso for just me, and
2. my 6-shot moka pot for when I’m making espresso for company too.

Moka pots without plastic come in several sizes. The “3-cup “size makes roughly a double shot of espresso, while 6- and 10-cup options make 2 double shots and 3 + double shots worth of espresso in one run.

When deciding on the best size for you, keep in mind that you have to fill the machine every time you use it. The water must be filled (to the base of the little valve), and the coffee funnel must be filled. 

Of course, you can always make extra espresso and refrigerate whatever you don’t use, if you choose a large size moka pot. Or, conversely, you can use a small moka pot multiple times in a row until you’ve made the amount of espresso you need on any given day.

Moka pot vs. french press coffee

Moka pots use finely ground coffee grounds to brew strong, intense, espresso-style coffee, using steam pressure, on the stove. A french press, on the other hand, simply sets on your counter (not the stove) and creates a cup of coffee by steeping very coarse ground coffee in pre-heated hot water before separating the grounds from the coffee with a mesh plunger.

They both take about the same amount of time to create your final cup of joe, but in general the moka pot tends to take a few more minutes overall, from prep time to finished cup of coffee in your hand.

Both a moka pot and a french press can be used to make many different types of lattes, cappuccino, americanos, and cafe au lait if you know the right way to use each machine. Mind you, a pure-bred coffee connoisseur would probably correct me here, but I’ve made delicious ones of all of the above with both machines, at least delicious to me.

Fancy espresso machine vs. moka pot

While moka pots certainly aren’t for everyone, they’re my favorite way to make delicious espresso at home. But if you’re on the fence, let’s talk about the pros/cons of fancy espresso machines and moka pots.

Pros of a fancy espresso machine: Most fancy espresso machines have cool features like steam wands for easy heated and steamed milk and some have built-in grinders as well.

Cons of fancy espresso machine: High price tag, uses many plastic parts including plastic tubes to heat and transport water (which also commonly allows mold to grow), takes up lots of counter/kitchen space. These machines can also be confusing or have a long learning curve to make good espresso.

Pros of a moka pot: My favorite things about moka pots are that they’re small, compact, and easy to store, even in very small spaces. Using a moka pot has helped me reduce my exposure to plastics, and I always have fresh espresso just a few minutes away. Because of their small size, moka pots are also great for traveling, camping, or using in trailers or RVs.

Cons of a moka pot: There are some downsides to moka pots. The biggest downside for me is that if I want a hot latte, I have to heat and steam milk completely separately, while lots of fancier espresso machines include a steam wand. You also have to make the amount of espresso that your moka pot is designed for, every time. As an example, if you purchase a 6-cup size moka pot, you have to make 6 shots-worth of espresso every time you use it.

Best coffee beans to use in a moka pot

Good espresso starts with good coffee. Look for these things when choosing a coffee to make espresso in your moka pot:

• The correct grind. Moka pots require espresso-ground (extra fine) coffee, which is usually one grind size finer than “fine” coffee. Anything coarser, and your espresso won’t brew properly.
• Organic and shade-grown. For smooth, rich, flavorful coffee, opt for organic and shade grown. Coffee naturally grows in the shade, but commercial coffee growers force coffee plants to grown in the hot, unnatural sun, leaving the resulting beans acidic and bitter. Shade-grown coffee is coffee how it should be–sweet, flavorful, and never bitter.
• Mold-free. If you want to reduce exposure to toxins, check that your coffee is tested for mold. Many conventional coffee roasting processes allow for quick and rapid mold  growth. Ick, right?
• This is more of a personal choice, but I’ve found that light roast coffee tends to produce the best tasting espresso in a moka pot. If you’re struggling with bitter espresso, try switching up the roast of your coffee. Light roast coffee packs all the same flavor as darker roasts, but with a sweeter and less bitter finish.

My favorite coffee in the world is tested to be mold-free, grown in the shade always, and certified organic. Use the code “soulyrested” to save on the best coffee, even at already-discounted bulk prices. But don’t just take my word for it–try it out, risk-free. If you don’t love it, they’ll refund you. No questions asked.

How to clean and maintain a moka pot

One of the things I love about moka pots is how easy they are to maintain.

How to clean a moka pot after brewing espresso

On a regular basis, all your moka pot needs is a simple emptying of the filter and a little rinse + air dry. It’s really that simple!

Never use soap to clean your moka pot, and never run it through the dishwasher. Both of these will strip your moka pot of its natural oils and make your espresso taste metallic-y.

Do make sure your moka pot dries thoroughly between uses, or it can rust.

How to deep clean a moka pot

Once in a while the oils will build up too much in your moka pot. You’ll know this is happening if your espresso slowly starts to taste more bitter.

To deep clean your moka pot, fill the bottom chamber of the pot with a 50/50 mix of distilled white vinegar and water.

Place the (empty) coffee filter basket in its usual position, screw the top on, and brew as you normally would brew espresso.

Remove from the heat once the vinegar water has all run through, and dump out.

Next, do the same thing, but with just water in the bottom chamber, no vinegar this time. Once all the plain water has run through the moka pot, pour it out, rinse your pot, dry, and put away.

Your moka pot is now deep cleaned and ready to make delicious espresso.

How to make espresso in a moka pot

Once you know a few tips, it’s surprizingly easy to make delicious, nontoxic coffee wtih a moka pot.

EQUIPMENT

• 1 large (6-cup) moka pot

INGREDIENTS

• 18-20 grams espresso-ground coffee
• 1 1/2 cups of water

DIRECTIONS

1. Heat water to boiling.
2. Fill the moka pot brew basket to the top with the espresso ground coffee. Unlike with a traditional espresso machine, coffee in a moka pot does NOT get tamped down. Simply fill it to the top and smooth it out, so it’s flat when it’s full.
3. Fill the bottom of the moka pot with boiling hot water, until the water reaches the bottom of the release valve (you can see this release valve on the inside as well as the outside).
4. Gently place the filled brew basket in the bottom part of the moka pot and wipe off any grinds that are on the rim.
5. Tightly screw the top part of the moka pot onto the bottom part, using a towel to hold the (very hot!) bottom in place. 
6. Place the moka pot on the stove, on a medium high heat.
7. Open the top flap so you can monitor the brew.
8. The coffee will slowly start to fill up the top part of your moka pot. When it begins to make a distinctly different sound of sputtering instead of bubbling, instantly remove it from the heat.
9. Carefully carry your hot moka pot to the sink and, with the top flap now closed, rinse the bottom half of the pot under very cold water. This will stop the cooking quickly and prevent your espresso from tasting bitter.
10. Pour out and use your espresso.

Tips for making the best (never bitter) espresso with a moka pot

• • Make sure your pot’s clean. Too much oil build-up makes your espresso bitter. (Scroll up for instructions for deep cleaning your moka pot.)
  • Source the right beans. Organic, shade-grown coffee produces the smoothest, sweetest and least biter (yet flavorful) espresso. I use exclusively this coffee.
  • Use the right grind size–even “fine” grind usually isn’t fine enough, it has to be “espresso grind.” If the grind is too coarse, your espresso simple won’t brew (extract) properly and will be watery and flavor-less. Lots of companies sell espresso ROAST, but make sure the grind size is also for espresso. Or use a coffee grinder to grind your own for the freshest flavor and perfect grind.
  • Loosely fill your brew basket with coffee. Never tamp down coffee in a moka pot. That will impede the boiling water underneath the grounds from bubbling up into the top, slowing down the brewing process, and giving you a bitter, over-extracted cup of coffee. Not to mention the danger that your pressure valve could explode.
  • Start with boiling water, so the espresso brews faster and isn’t bitter. Don’t brew using cool water in your moka pot.
  • Fill your moka pot correctly. Only fill the water to the bottom of the release valve, no higher.
  • Screw the top on tightly before brewing, so the espresso has enough pressure to brew correctly.
  • Replace the rubber ring in your pot every so often (about once a year depending on usage) to keep the pressure strong
  • After brewing, run your pot under cold water to instantly stop the brew process. (Those last few drops of espresso tend to be the most bitter of the whole brew.)

Moka pot iced latte

Here’s how I make an iced latte with a moka pot.

1. Brew your moka pot espresso as usual.
2. While your espresso is brewing, get a glass ready with any flavors/sweeteners you desire, ice, and milk.
3. Pour the hot espresso over the flavored syrups, ice, and milk.
4. Stir to combine, taste test to determine if the ratio is right, and add more milk, flavor, or a splash of cream if needed.
5. Enjoy your moka pot iced latte!

What moka pot is best

There are lots of great moka pots on the market. I eventually settled on this one and this one for a few reasons (yes, I own two. I explain why above). If you’re in the market for a moka pot, keep these things in mind:

• Material–I stick with all stainless steel, but there are some decent steel/glass options as well. Stay away from aluminum moka pots if you’re looking to reduce your heavy metal exposure.
• Size–Choose the correct moka pot size for you. My daily-use moka pot is the 3-cup size. I like my lattes strong, so I use all the espresso that the 3-cup size makes in one latte. My daughter prefers lighter lattes, so she uses half the amount.
• Price–Keep your budget in mind, and look for a moka pot that works best for you. Even the highest-quality moka pots are very budget friendly! I purchased mine for $30 about 3 years ago, and it’s still going strong.

What size moka pot should I buy?

The sizing on moka pots can be confusing. Keep in mind that whichever size you choose, you have to make that set amount of espresso each time you use it.

Let’s break it down.

3-cup sized moka pots

This is my daily-use moka pot size. It makes roughly 2-double shots worth of espresso. For me, I like my lattes on the stronger side, so I use all of the espresso this size moka pot makes in one latte. This size is great for if you’re single, the only coffee drinker in your house, or if you just don’t like to waste any espresso. Makes 1-2 lattes.

6-cup sized moka pots

This size moka pot will make roughly two double shots-worth of espresso each time. This is great for couples (do you always make your husband a latte when you make yours?), when you have a friend over, or if you like really strong lattes. Makes 1-3 lattes.

10-cup sized moka pots

The largest size moka pot (at least in the brand I prefer), this will make over 3 double-shots worth of espresso in each run. This size is great for if you drink really strong coffee, often have company over, or want to store leftover espresso in the fridge for the week. Makes 3-5 lattes.

Why is my moka pot espresso bitter?

There are a few main reasons you’re getting bitter espresso from your moka pot.

1. You’re using the wrong coffee, or the wrong grind size. I stick with shade-grown, light-roast coffee for the sweetest, lowest acid espresso. And make sure you’re using espresso grind. It’s a little finer that “fine” ground coffee, and a little coarser than turkish-grind coffee. The correct grind size is essential to not-bitter espresso in a moka pot. Too fine, the water won’t be able to get through the coffee as it brews. Too coarse, the water will push through the coffee too easily, creating a weak, watery espresso.
2. Your moka pot might need to be cleaned. If the coffee oils build up too much, your espresso will come out bitter. See above for maintenance and deep cleaning moka pot instructions.
3. You’re using either too low or too high heat. If the heat is too high when you’re brewing your espresso, it will taste burnt. If the heat is too low, the water will push through the grounds too slowly, leaving you with a bitter brew. Play around with the temperature of your specific stove and see what tastes the best. For me, I stick with a med-high heat (set to a 7 out of 10) for a perfect brew.
4. You’re not rinsing your espresso. If your coffee is turning out bitter, try running the bottom of the moka pot under cold water for a few second as soon as the brew is done (when it starts “gurgling” or sputtering).

Best non-toxic espresso maker

In my opinion, moka pots are the best non-toxic espresso makers. They’re affordable, completely free of plastic parts, and simple to use. As a bonus, they’re compact and easy to store, as well.

Other non-toxic coffee makers worth mentioning:

• Glass or stainless steel french press
• Manual espresso makers
• Fancy espresso makers that are plastic-free (there are only a couple on the market, this is one that I know to be free of plastic, but haven’t used.)
• Stainless steel percolator (to make “drip-style” coffee)

What you need to make espresso in a moka pot:

More like how to use a moka pot to make espresso at home:

• Protein latte: easy vanilla latte at home
• Coffee ice cream recipe with no refined sugar
• Homemade tea that TASTES like coffee
• “Starbucks” cherry chai latte from scratch

The post How to use a moka pot to make espresso at home first appeared on Souly Rested.

So I’m not surprised to see that “colostrum” has become a trendy buzzword across social media. If it’s good enough to sustain the vulnerable lives of days-old calves, it certainly has superfood benefits for our bodies as well.

My favorite way to enjoy the benefits of colostrum? In a Vanilla Colostrum Latte. It’s naturally sweet (no sugar), it’s creamy and vanilla-y, it’s made with the highest-quality coffee in the world (for added antioxidants!), and it’s offering my body tons of nutrients it desperately needs.

What is colostrum?

Bovine colostrum is the first milk that cows produce after they give birth to a calf. It’s packed full of protein, vitamins, essential minerals as it’s designed to nourish calves during their very first and very vulnerable days outside the womb.

Before you come for me, don’t worry. The colostrum I use and love make sure the calves get their fair share of colostrum before it’s packaged for humans to enjoy.

Why do people take colostrum?

A properly-sourced bovine colostrum is extremely nutritious. While it’s still a buzzword going around, colostrum is being studied for it’s benefits;

• Supporting immune health
• Containing compounds associated with gut support
• Supporting healthy digestion
• Used by athletes to help support recovery and muscle growth
• Strengthening hair, skin, and nails 

Adding colostrum powder to your morning latte is an easy way to make your coffee more nourishing while also incorporating a superfood ingredient that many people use for gut and immune support, digestion support, muscle recovery, improved hair, skin, and nails, and overall wellness.

Learn more about colostrum straight from the source–dairy farmers themselves with this Colostrum 101 guide.

How to know if your colostrum is real

There are lots of bad colostrum powders out there. Even *ehem* some of the huge, popular brands going around. Some things to look for in a high-quality colostrum (that’s not just a waste of money, but actually REAL, first-milk bovine colostrum); the color, the smell, the taste, the fact that it’s third-party tested, it’s labeled “whole” colostrum, NOT “skimmed.”

Let’s talk about colostrum, and how to know if your colostrum is real, or if you’re being ripped off.

The color

Real, high-quality colostrum powder should be noticeably yellow. Not pale yellow, not white. A golden, butter-y-yellow color is ideal. If your colostrum powder is just white, it’s most likely lacking all the amazing nutrients that we’re specifically looking for.

The smell

High-quality, nutritious colostrum should smell like, well, dairy. If it smells very off-putting, it most likely wasn’t handled correctly. If it smells like nothing, it’s most likely not a colostrum that’s worth your money.

The taste

Good bovine colostrum should taste creamy and milk-y. Not watery, weak, or sour.

Third party-tested colostrum

Check your labels. If your colostrum isn’t third-party tested, there’s a good chance you’re not getting what you think you are.

Whole colostrum, NOT skimmed

“Skimmed” colostrum powders have been stripped of most of their nutrients, leaving behind technically-colostrum-powder, but it’s void of almost all the nutrients that we’re looking to enjoy. On the other hand, “whole” colostrum powder is real, full-fat, not-skimmed, as-it-should-be colostrum.

The colostrum powder I use daily checks every single one of these boxes. It’s produced by generational dairy farmers I trust because they’ve been doing what they’re doing for, well, generations.

Colostrum recipes

While I’m partial to this vanilla colostrum latte recipe to enjoy my colostrum, get creative! There are tons of ways to incorporate colostrum into your daily life.

Add colostrum to a yogurt bowl/parfait

Make a colostrum smoothie by simply adding colostrum powder to your favorite smoothie

Make a hydrating colostrum electrolyte drink by adding unflavored colostrum powder to your usual electrolyte powder/drink.

Add colostrum powder to oatmeal or overnight oats

Make protein colostrum energy balls or granola bars for a nutritious snack

Vanilla colostrum latte recipe

Making a vanilla colostrum latte is as simple as making your espresso (I use a cheap, non-toxic mocha pot to make mine), frothing the colostrum and optional vanilla bean paste into your milk, and combining the espresso and colostrum/milk. Hot or iced, you have a delicious and super nutritious latte.

Brew a double shot of espresso.

Froth one serving of colostrum powder into about 20 oz of milk. Add vanilla bean paste, if using.

Gently heat the milk for a hot latte, or add ice for an iced latte.

Pour the espresso over the milk.

Enjoy your superfood vanilla colostrum latte.

What coffee makes the best colostrum latte?

Unless you’re using the right coffee, adding colostrum to your latte is like sticking a Band-Aid on a broken arm. It’s not going to be very effective.

Did you know that conventional coffee is rumored to be the most heavily treated (sprayed) crop in the world?

But it turns out that shade-grown, low-acid, carefully roasted, organic coffee (in other words, how coffee should be) is high in antioxidants and is actually nutritious? If you care about your health, an easy (and affordable) switch is to order high-quality coffee beans in bulk. Then you’re stocked up on nutritious coffee that costs pennies per serving.

I personally trust these guys to fill my daily cup of joe. Their coffee is grown generatively and in the shade (making it naturally low-acid and easy on the stomach), without any chemicals, and is roasted to perfection, never allowing mold to develop. And they’re third-party tested just to make sure.

Print

Vanilla colostrum latte

Servings 1 latte

Ingredients

• 1 double shot espresso
• 1 serving vanilla colostrum powder
• 1/4 teaspoon vanilla bean paste optional
• 20 oz whole milk or milk of choice

Instructions

• Brew your double shot of espresso
• If making a hot latte, gently heat your milk.
• Using a handheld frother, whisk the colostrum powder and vanilla bean paste into the milk. Add ice for an iced latte.
• Pour the espresso over the vanilla milk. Enjoy your delicious vanilla colostrum latte!

More like vanilla colostrum latte recipe:

• Sugar free latte with adaptogens
• Homemade tea blend that tastes like coffee
• Dr pepper recipe: homemade soda
• All my favorite coffee supplies

The post Vanilla Colostrum Latte Recipe first appeared on Souly Rested.

Yes, You Can Make Coffee Ice Cream

And maybe this ice cream will be obsessed with YOU. Either way, you need this. 

It’s crazy the hold my growing up years still have on my thoughts around food. In the 80s and 90s, high-school and college-age Michelle was told, again and again, that fat was the enemy. So the guilt still creeps in when I dive into a bowl of this deliciousness, because it’s just too creamy delicious for my mind to not categorize it as “junk food.” But the fat and sugar is the good stuff guys, so if you’re a girl of the low-fat era, let me reassure you, your body needs the good fat. 

Or maybe it’s just because I’m used to the guilt I feel when eating store-purchased ice cream that’s loaded with ingredients I can’t pronounce—all those fillers and chemicals. We dive into the problems with processed ice cream in this episode of the Simple Doesn’t Mean Easy podcast: Is Antifreeze in Ice Cream? (ep. 132)

But just look at these ingredients, folks. So simple. So real. So good.

Coffee Ice Cream Ingredients

3/4 cup maple syrup

4 shots espresso (80-90 grams), chilled

1 1/2 cups whole milk

2 1/2 cups heavy cream

1 1/2 TB vanilla

1/8 tsp salt

Coffee Ice Cream Instructions

1. Whisk all the ingredients together in a medium sized bowl.
2. Place your frozen bowl, paddle, and lid on your ice cream maker & turn it on.
3. Pour your mixed ingredients into the moving, frozen bowl.
4. Let ice cream maker process for about 20-25 minutes, until the ice cream hardens up some. (It will still be soft serve consistency but you’ll notice the churning sound changes and becomes more belabored sounding.)
5. Add any optional ingredients you may want (cacao nibs and chocolate chips are both delicious) during the last few minutes of churning.

Notes

• This brand is the only espresso I use. It’s it’s mold free, toxin free, and shade-grown. These things all make for not only smooth, delicious coffee and espresso but zero bitterness and zero crash or icky feelings afterwards that coffee used to give me.
• If you want a caffeine-free, medicinal option, you can add 80-90 grams of double rich tea that tastes like coffee.
• If you don’t have maple syrup, you can use 1 cup of raw cane sugar or refined sugar in place of the maple syrup in this recipe.
• Find out more about the best sugar to use in this Guide to Choosing a Sugar.
• The ice cream is on the soft side when it’s done. If you prefer it firmer, just freeze it in a freezer-safe container for an hour or so. Sometimes homemade ice cream turns pretty hard when you do this and needs to set out at room temperature for 10 minutes or so before it’s “scoop-able,” but that’s easy enough. 
• Don’t want to invest in a fancy espresso maker? This little stove top one does a great job. And here’s How to Use a Moka Pot (for nontoxic delicious espresso).
• If you’re adding an ingredient in step 5, probably about 1 cup will be a good amount. 
• I sometimes substitute carob chips for chocolate chips. Carob chips taste similar to chocolate but they are actually a legume, which is anti-inflammatory, and helps with gut health. Unlike chocolate, which actually inhibits the amount of calcium your body is able to absorb, carob aids your body in digesting calcium (which, of course, this ice cream is full of).
• If you don’t have heavy cream on hand, combine 1 1/2 cups whole milk with 1/2 cup melted butter… Heat butter, add in milk when almost all melted and combine while heating together. Add maple syrup and vanilla to hot milk then add that mixture, little by little, while whisking, into cold milk. Then pour immediately into ice cream machine. This isn’t quite as delicious and it doesn’t store well (it hardens up to the point you can’t scoop it out) but in a pinch, it works.
• Another option is to simply use 4 cups of whole milk if you don’t have heavy cream.
• This set of stainless steel containers, with a sealed lid, is perfect for ice cream storage. The largest one will hold all of your finished ice cream and, if you choose to enjoy some soft serve and freeze the rest, the middle or small size will hold the left overs.
• My favorite way to enjoy this ice cream is plopped on top of a mint chocolate chip cookie baked in a mini cast iron pan, and straight out of the oven.
• Want a protein-packed dessert? Add 2 scoops of unflavored protein powder. Or feel free to choose a fun flavor of protein powder to compliment the coffee, like caramel latte, chocolate, salted caramel, snickerdoodle, or vanilla. Find all the flavor options in the best protein powder on the market, with zero junk, by clicking the protein powder linked below. (Trust me, you need this, it’s amazing.)

The tools I use to make this amazing Coffee Ice Cream

Talk to me!

If you have any questions, leave a comment below. And please tag me on ig @souly.rested if you try this delicious ice cream!

Want more?

My Maple Ice Cream Recipe

Mint Chocolate Chip Ice Cream

How to Use a Moka Pot (& make nontoxic espresso)

My Favorite Tools in my farmhouse kitchen

Whether you eat or drink or whatever you do, do it all for the glory of God. I Cor. 10:31

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The post Coffee Ice Cream Recipe (with no refined sugars) first appeared on Souly Rested.