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Coffee-free, Vegan Lattes 3 Ways

Coffee-free, Vegan Lattes 3 Ways

Golden Turmeric Ginger Latte

1 1/2 cups almond, oat or coconut milk - unsweetened

1 1/2 cups water

1/2 tsp turmeric

1/8 tsp cinnamon

1 tsp fresh ginger, grated or very thinly sliced

sweeten to taste (1 Tbsp maple syrup)

on top: cayenne (optional)

Method: Boil water along with the fresh ginger, for 4-5 minutes. Water will reduce a bit when boiling. Strain out the ginger. In a blender, combine the warmed non-dairy milk with the ginger water, spices and sweetener. Blend until smooth and frothy.


Matcha Green Tea Latte

1 cup oat, almond or coconut milk, warmed

1/2 cup water, warmed

1 tsp matcha green tea powder

sweeten to taste with maple syrup or honey

optional: peppermint and vanilla extract

Method: Warm the non-dairy milk and water to a ‘just under boiling’ temperature. Pour both into a blender along with the matcha and any additional ingredients. Blend until frothy.


Pumpkin Spiced Chai Latte

1-2 tea bags of choice (teeccino, chai decaf, dandelion, mint)

½ cup water, boiled

2 cups plain, unsweetened almond milk or coconut milk

4 tablespoon pumpkin purée

1 tablespoon real maple syrup or honey

½ teaspoon vanilla extract

1  teaspoon ground cinnamon, ¼ teaspoon ground ginger, dash of nutmeg, dash of allspice

Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream

Optional coconut whipped cream

2 cans of full fat coconut milk, chilled for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.

2 tablespoon maple syrup

1 teaspoon vanilla extract

¼ teaspoon cinnamon


Boil ½ cup water in a saucepan. Remove from heat and steep tea bags in boiled water for a few minutes.  Squeeze out tea bags and remove.  Add the tea and all other ingredients to a blender and blend for a minute or two. Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Optional: Top with whipped coconut cream and/or garnish with cinnamon powder or stick or star of anise.

To make the coconut whipped cream: Open the cans of chilled coconut milk from the bottom and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (you may need to beat it again later).



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