Sips, Sweets & Snacks

Last month we welcomed Caitlin of Public Lives Secret Recipes into #thepastelpalace and shared one of our favourite top secret household staple recipes with her. After much anticipation the final results are now live on her site, and we can’t get enough!

Sweet, refreshing, and not to mention vegan, these iced lattes have been a staple in our lives since before we had even formed #teamRAOP, and we’re thrilled to be able to share the recipe today (complete with striped pink and white ice cubes, just because!)

A little bit from Caitlin’s post:

You can imagine our delight when Alyssa mentioned she would be making a Pink Iced Tea Latte for us. We were even more excited when we realized how easy & delicious the recipe truly was! While Johanna & Alyssa joke that they only ever eat finger food for dinner since they’re constantly at events for work at night, when they do get a chance to hang in the kitchen they love making Mexican Fiesta Bowls. As for dessert, their go-to’s are a Loaded Milkshake & Kitten and the Bear seasonal jams drizzled on pretty much anything & everything.

Check out the full post and recipe here!





Side note: be sure to checkout Caitlin’s adorable rice crispy business “Cait’s Crisp Pops” too! She left us a few of the mini burgers and they were just the best.

Sips, Sweets & Snacks

So, I’m going to be real with you here: I really do NOT like St. Patrick’s Day. North America has a way of making special occasions as cheesy as possible, and St. Patrick’s day is truly the most damaged victim in my books. Bright green beer and drunken partiers falling down all over the streets? No thank you!

That said, there are a few facets of March 17th that I can still get down with- the increased number of kisses (whether you’re Irish or not it seems) is definitely a plus, and of course there’s all the luck floating around. Rainbows! Four Leaf Clovers! Pots of Gold! You know what this is all adding up to? The most pastel of all things loosely Irish- Lucky Charms of course!

We’ve been experimenting with infusing our own cereal milk for awhile, but recently our good friends at Kitten and The Bear shared their secret method with us, and it really took things to a new level. Instead of messing around with a beer recipe we turned to Matcha, our favourite green (much healthier) beverage, and set out to create the perfect Lucky Charm infused green tea latte on this end of the rainbow.

Scroll down for recipe







Ingredients //

Lucky Charms (separate some marshmallows for the rim and topping)
2.5 cups of soy milk (or alternative of your choice)
1 tbsp brown sugar
1/2 tsp salt
Matcha powder (ideally pre-sweetened, like this)
6oz boiling water
Thick liquid honey (optional)

Recipe //

To make the cereal milk:

(Makes 2 lattes)
You’ll need about 45 mins for this step.

1. Pick out the majority of marshmallows from a box of lucky charms and set aside.

2. Pour 1 1/2 cups of the cereal sans marshmallows (it’s okay if a few sneak in!) onto a cookie sheet.

3. Toast in the oven at 350 degrees for about 5 mins until the cereal starts to brown.

4. In a medium size bowl add 1 tablespoon of brown sugar and a 1/2 teaspoon of salt, boil a small amount of water to dissolve the mixture.

5. Measure out 2 1/2 cups of milk alternative (we used soy) and add it to the bowl.

6. Add your toasted cereal, stir and allow to steep in the fridge for 30 mins.

7. After the 30 mins transfer into another bowl using a sifter to collect cereal. You may need to strain multiple times to collect all the cereal dust.






To make the latte:

1. Rim the glass with your collected marshmallows! We used liquid honey as an adhesive.

2. Use 1 tablespoon of Matcha per cup, whisk with approx. 6oz water below boiling until frothy. Add to rimmed glass.

3. Heat your cereal milk on the stove and whisk until frothy, or use the steamer on your espresso machine if you have one. Fill the other half of your glass and top off with foam!

4. Garnish with smashed up marshmallows and serve!

Sips, Sweets & Snacks

Though we’re all aware that sugary cereal is more of a treat than a breakfast food at this point, there’s something so irresistible about the fun shapes, pretty colours, and of course the sweet infused milk it leaves behind.

Comforting and nostalgic, these tea lattes re-imagine one of our favourite colourful breakfast cereals as a frothy caffeinated delight. Infused with Earl Grey tea (which we think tastes remarkably like fruit loops on its own) and topped with rainbow cereal crumbs, it’s sure to satisfy any sweet tooth.

We dare you to cheat and try it with breakfast!

Ingredients //

1 cup vanilla soy or almond milk
½ cup fruit loops + extra for topping
1 cup double steeped earl grey tea (split into two mugs)








Recipe //

Steep the cereal in the milk for a few hours, or overnight if possible. When you’re ready to use it, strain out and dispose of the cereal so you just have pink, fruity milk left. Set aside.

Next, steep your earl grey tea. You’ll need two mugs half-filled with boiling water, and tea (either two tea bags per cup or four teaspoons of loose leaf per cup). You want this infusion to be very strong, like a shot of espresso! Steep the tea for 2.5 minutes, then remove the tea.

Froth the milk using a steamer, your espresso machine, or a simple battery-operated milk frother (available at any kitchen appliance shop). Once marshmallow-fluffy, slowly pour over your earl grey tea in the mugs you’ve chosen.

Finally, crunch up some cereal into a fine powder and sprinkle on top to add a bit of rainbow magic!