11 Delicious Dairy-Free Coffee Recipes for a Lighter Sip

Are you on the hunt for delicious dairy-free coffee recipes that will brighten up your mornings? I’ve rounded up some delightful options that make each sip a little lighter and a lot more enjoyable. From the creamy Oat Milk Vanilla Latte to the indulgent Almond Milk Mocha Delight, there’s something here for every coffee lover. Ready to explore these vibrant flavors and maybe find a new favorite? Let’s get started on this flavorful journey together!

Oat Milk Vanilla Latte

The Oat Milk Vanilla Latte is a delightful alternative to traditional dairy lattes, providing a creamy and smooth texture with the sweet undertones of vanilla. Perfect for those who are lactose intolerant or simply exploring dairy-free options, this latte offers a deliciously comforting experience without sacrificing flavor.

Oat milk serves as an excellent base due to its creamy consistency and natural sweetness, which pairs harmoniously with the aromatic vanilla essence and robust espresso.

Whether you’re enjoying a relaxing morning at home or need a midday pick-me-up, this Oat Milk Vanilla Latte will surely hit the spot. Easy to prepare and customize, this recipe allows you to adjust the sweetness and strength according to your preference.

Gather your ingredients and indulge in this satisfying and heartwarming beverage that’s sure to become a favorite in your dairy-free coffee repertoire.

Ingredients for 4-6 servings:

• 4 cups oat milk
• 4 shots of espresso (or 1 cup strong brewed coffee)
• 4 tablespoons vanilla syrup
• 2 tablespoons sugar (optional)
• 1 teaspoon vanilla extract
• Ground cinnamon or nutmeg for garnish (optional)

Instructions:

1. Prepare the Espresso: Brew 4 shots of espresso using your espresso machine. If you don’t have an espresso machine, brew 1 cup of strong coffee using a coffee maker or French press. Set the coffee aside to cool slightly.
2. Heat the Oat Milk: Pour the oat milk into a saucepan and place it over medium heat. Stir occasionally to prevent it from scorching. Heat until the milk is warm but not boiling, about 3-5 minutes.
3. Mix in Vanilla and Sweeteners: Add the vanilla syrup and sugar (if using) to the warm oat milk. Stir well until fully dissolved. Incorporate the vanilla extract for an added depth of flavor.
4. Froth the Milk: Using a milk frother or a hand whisk, froth the oat milk until it reaches a creamy and foamy texture. This step helps create a latte-like consistency with a rich, velvety top.
5. Assemble the Latte: Divide the prepared espresso equally among the serving cups. Pour the frothed oat milk over the espresso, allowing the foam to settle on top.
6. Garnish and Serve: Optionally, sprinkle a pinch of ground cinnamon or nutmeg over the latte for added flavor and aroma. Serve immediately and enjoy your homemade Oat Milk Vanilla Latte.

Extra Tips:

For an even richer flavor profile, consider using a flavored oat milk, such as vanilla or cinnamon-infused, which can enhance the overall taste of the latte.

If you prefer your latte less sweet, adjust the amount of vanilla syrup or omit the additional sugar altogether.

Experiment with different types of plant-based milk, such as almond or soy, to find your preferred taste and texture.

Always remember to froth the milk right before serving to ascertain it maintains its creamy foam, giving your latte a professional finish.

Almond Milk Mocha Delight

Indulge in the rich and creamy taste of an Almond Milk Mocha Delight, a dairy-free twist on the classic mocha coffee. This delightful beverage combines the robust flavors of espresso with the smooth, nutty undertones of almond milk, perfectly balanced with a hint of chocolate.

It’s an ideal treat for coffee lovers seeking a lactose-free option without sacrificing flavor. Enjoy this comforting drink during a cozy morning at home or as a satisfying afternoon pick-me-up.

Creating this Almond Milk Mocha Delight is straightforward and requires minimal ingredients, making it perfect for coffee enthusiasts who love easy yet gourmet recipes. By using almond milk as a substitute for traditional milk, the drink not only becomes vegan-friendly but also offers a unique depth of flavor that complements the rich espresso and chocolate.

This recipe yields enough to serve 4-6 people, making it a great option for sharing with friends or family during a brunch or small gathering.

Ingredients:

• 4 cups of unsweetened almond milk
• 1 cup of strong brewed espresso or coffee
• 1/2 cup of dairy-free chocolate syrup
• 2 tablespoons of cocoa powder
• 2 tablespoons of sugar (or to taste)
• 1 teaspoon of vanilla extract
• Whipped coconut cream (optional, for topping)
• Chocolate shavings or cocoa powder (optional, for garnish)

Cooking Instructions:

1. Brew the Coffee: Start by preparing 1 cup of strong espresso or brewed coffee. If you have an espresso machine, use it to get a concentrated shot; otherwise, brew a slightly stronger coffee using your preferred method.
2. Heat the Almond Milk: In a medium saucepan, pour the almond milk and heat over medium heat. Stir occasionally until it’s hot but not boiling, which should take about 4-5 minutes.
3. Mix Chocolate and Sweeteners: Add the chocolate syrup, cocoa powder, and sugar into the heated almond milk. Stir well to combine all ingredients until the mixture is smooth and the cocoa powder has fully dissolved.
4. Combine with Coffee: Pour the brewed espresso or coffee into the saucepan with the chocolate almond milk mixture. Stir in the vanilla extract to enhance the flavors.
5. Serve and Garnish: Once everything is well-combined and heated through, pour the mocha into cups or mugs. If desired, top with a dollop of whipped coconut cream and garnish with chocolate shavings or a sprinkle of cocoa powder for an extra touch of indulgence.

Extra Tips:

When preparing the Almond Milk Mocha Delight, verify that the almond milk is unsweetened to allow better control over the sweetness of the final drink.

If you prefer a sweeter mocha, adjust the amount of sugar or chocolate syrup according to your taste. For an additional flavor twist, consider adding a pinch of cinnamon or nutmeg.

Additionally, using high-quality cocoa powder and chocolate syrup will elevate the overall taste, providing a truly decadent experience. If you want to cool down this drink, you can also serve it over ice for a rejuvenating iced mocha version.

Cashew Cream Cold Brew

Cashew Cream Cold Brew is a delicious and creamy dairy-free coffee option that combines the rich flavors of cold brew coffee with a luscious cashew cream. This recipe is perfect for those who are lactose intolerant or simply looking to reduce their dairy intake, without sacrificing the delicious taste and texture of a creamy coffee drink.

The cashew cream adds a naturally sweet and nutty flavor that perfectly complements the robust cold brew, making this drink a revitalizing and satisfying choice for any time of day.

To make Cashew Cream Cold Brew, you’ll start by preparing a smooth and silky cashew cream, which serves as the base of the drink. This is achieved by soaking raw cashews and blending them with a bit of water until smooth. The cold brew coffee can either be homemade or store-bought, depending on your preference and time constraints.

Once the cashew cream is ready, simply combine it with the cold brew coffee, and you have a delightful dairy-free coffee treat that’s ready to enjoy.

Ingredients for 4-6 servings:

• 1 cup raw cashews
• 2 cups cold water (for soaking cashews)
• 1 ½ cups cold water (for blending)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 4 cups cold brew coffee
• Ice cubes
• Pinch of salt

Instructions:

1. Prepare the Cashews: Place the raw cashews in a large bowl and cover them with 2 cups of cold water. Let the cashews soak for at least 4 hours, or overnight for best results. This softens the cashews, making them easier to blend into a smooth cream.
2. Blend the Cashew Cream: After soaking, drain and rinse the cashews thoroughly. Add the drained cashews, 1 ½ cups of cold water, maple syrup (if using), vanilla extract, and a pinch of salt to a blender. Blend on high speed until the mixture is completely smooth and creamy, with no lumps remaining. This may take about 2-3 minutes, depending on your blender’s power.
3. Prepare the Cold Brew Coffee: If you’re using homemade cold brew, confirm it’s prepared ahead of time according to your preferred method. If using store-bought cold brew, have it chilled and ready to use.
4. Combine and Serve: In a large jug or pitcher, combine the prepared cold brew coffee with the cashew cream, stirring well to fully incorporate the cream. Fill glasses with ice cubes, and pour the Cashew Cream Cold Brew over the ice. Stir gently to combine before serving.
5. Adjust to Taste: Taste the drink and adjust sweetness if needed by adding more maple syrup. You can also adjust the creaminess by adding more or less cashew cream according to your preference.

Extra Tips:

For an extra touch of flavor, consider adding a sprinkle of cinnamon or nutmeg on top before serving. If you prefer a thicker consistency, you can reduce the amount of water used when blending the cashews.

Store any leftover cashew cream in an airtight container in the refrigerator for up to 3 days, and use it in other beverages or dishes as a dairy-free alternative.

Coconut Milk Caramel Macchiato

Indulge in a creamy, flavorful Coconut Milk Caramel Macchiato, a perfect dairy-free alternative to the traditional coffeehouse favorite. Using rich coconut milk, this recipe combines the sweet notes of caramel with robust espresso, creating a delightful harmony of flavors.

Whether you’re lactose intolerant, vegan, or simply looking to try something new, this macchiato will satisfy your coffee cravings with its luscious texture and comforting aroma. This homemade version not only allows you to enjoy a guilt-free indulgence but also gives you the flexibility to customize sweetness levels and espresso strength according to your preference.

Perfect for entertaining guests or enjoying a quiet morning, this coconut milk caramel macchiato will quickly become a staple in your coffee repertoire.

Ingredients (Serves 4-6 people):

• 4 cups coconut milk
• 2 cups freshly brewed espresso
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1/4 cup sugar (optional, adjust to taste)
• 1 teaspoon vanilla extract
• Ice cubes (optional, for iced version)

Cooking Instructions:

1. Prepare the Espresso: Begin by brewing 2 cups of espresso. You can use an espresso machine, a stovetop espresso maker, or any other preferred method. Once brewed, set the espresso aside to cool slightly if you’re making an iced version.
2. Heat the Coconut Milk: In a saucepan over medium heat, pour in the 4 cups of coconut milk. Stir occasionally and bring it to a gentle simmer. Confirm the milk doesn’t boil, as this could alter the texture.
3. Sweeten the Milk: Once the coconut milk is warmed, add the 1/2 cup of caramel sauce and 1/4 cup of sugar if desired. Stir until the caramel and sugar are fully dissolved. Then, add 1 teaspoon of vanilla extract and mix well.
4. Combine Milk and Espresso: Divide the espresso equally into 4-6 cups or glasses. Slowly pour the warmed coconut milk mixture over the espresso, allowing it to mix naturally. For an iced version, fill the glasses with ice cubes before adding the espresso and coconut milk.
5. Garnish and Serve: Drizzle additional caramel sauce over the top of each macchiato for an extra touch of sweetness and visual appeal. Serve immediately and enjoy your dairy-free coffee delight!

Extra Tips:

To enhance the flavor profile of your Coconut Milk Caramel Macchiato, consider adding a pinch of sea salt to the caramel sauce before mixing it with the coconut milk. This will create a salted caramel effect, adding depth to the drink.

Additionally, for a more frothy texture, you can use a handheld frother or blender to aerate the coconut milk mixture before combining it with the espresso. Adjust sugar levels to suit your taste, and feel free to experiment with different types of plant-based milk, such as almond or oat milk, if you wish to try variations of this recipe.

Hazelnut Milk Iced Coffee

Indulge in a revitalizing and creamy Hazelnut Milk Iced Coffee, a perfect dairy-free alternative to your usual coffee fix. This recipe combines the nutty richness of hazelnut milk with the robust flavor of freshly brewed coffee, creating a deliciously smooth beverage.

Ideal for warm summer days or whenever you crave a chilled caffeinated delight, this drink is both satisfying and easy to prepare. The use of hazelnut milk not only enhances the coffee’s flavor profile but also provides a nutritious, lactose-free option for those avoiding dairy.

Paired with a hint of sweetness and a touch of vanilla, this iced coffee is sure to become a favorite. Whether you’re hosting a brunch or simply enjoying a quiet moment at home, this Hazelnut Milk Iced Coffee is a delightful treat.

Ingredients (Serves 4-6):

• 4 cups freshly brewed coffee
• 2 cups hazelnut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Ice cubes
• Optional: whipped coconut cream for topping
• Optional: crushed hazelnuts for garnish

Instructions:

1. Brew the Coffee: Begin by brewing 4 cups of your preferred coffee. Allow it to cool to room temperature before proceeding. This can be done in advance to save time.
2. Prepare the Milk Mixture: In a large pitcher, combine the hazelnut milk, maple syrup, and vanilla extract. Stir well until the maple syrup is completely dissolved in the milk.
3. Mix Coffee and Milk: Once the coffee has cooled, pour it into the milk mixture. Stir well to combine all the flavors.
4. Chill the Mixture: Refrigerate the coffee and hazelnut milk mixture for at least 1 hour, allowing it to become thoroughly chilled.
5. Serve: Fill serving glasses with ice cubes. Pour the chilled Hazelnut Milk Iced Coffee over the ice, leaving a little room at the top of each glass.
6. Optional Toppings: For an extra treat, top each glass with a dollop of whipped coconut cream and sprinkle crushed hazelnuts on top for added texture and flavor.

Extra Tips:

To enhance the nutty flavor, consider using roasted hazelnut milk. If you prefer a sweeter iced coffee, adjust the amount of maple syrup to taste or try adding a dash of cinnamon for a spicy kick.

For a stronger coffee flavor, use espresso instead of regular coffee. Always use fresh, high-quality coffee beans for the best results, and experiment with different coffee blends to find your perfect balance of flavors.

Soy Milk Cinnamon Cappuccino

Indulge in a dairy-free delight with our Soy Milk Cinnamon Cappuccino, a perfect way to start your day or enjoy a cozy afternoon break. This recipe combines the creamy texture of soy milk with the aromatic allure of cinnamon, resulting in a cappuccino that’s both comforting and invigorating.

Whether you’re avoiding dairy for dietary reasons or simply exploring new flavors, this cappuccino won’t disappoint. This recipe yields 4-6 servings, making it ideal for entertaining guests or enjoying multiple cups throughout the day.

The blend of espresso, soy milk, and a hint of cinnamon creates a harmonious balance of flavors that will tantalize your taste buds. Gather your ingredients, and let’s commence on this delightful coffee journey.

Ingredients (Serves 4-6):

• 3 cups of soy milk
• 2 teaspoons ground cinnamon
• 1 cup of freshly brewed espresso or strong coffee
• 2 tablespoons maple syrup or sweetener of choice
• 1 teaspoon vanilla extract
• Cinnamon sticks (optional, for garnish)
• Ground cinnamon (for sprinkling, optional)

Cooking Instructions:

1. Prepare the Espresso/Strong Coffee: Brew 1 cup of espresso or strong coffee using your preferred method. Verify it’s hot and ready to be mixed with the soy milk.
2. Heat the Soy Milk: In a saucepan, pour 3 cups of soy milk and add 2 teaspoons of ground cinnamon. Heat over medium-low heat, whisking continuously to blend the cinnamon into the milk. Don’t let it boil; just warm it until it’s steaming.
3. Sweeten and Flavor: Once the soy milk is warm, stir in 2 tablespoons of maple syrup (or your choice of sweetener) and 1 teaspoon of vanilla extract. Continue to whisk until fully combined and heated through.
4. Froth the Milk: Remove the soy milk from heat and use a milk frother or a handheld whisk to create a frothy texture. Aim for a creamy foam that will sit beautifully atop your espresso.
5. Assemble the Cappuccino: Divide the brewed espresso among 4-6 mugs or cups. Pour the frothy soy milk mixture over the espresso, holding back the foam with a spoon to layer it on top finally.
6. Garnish and Serve: Optionally, place a cinnamon stick in each cup for an aromatic touch. Sprinkle a dash of ground cinnamon on top of the foam for an added hint of spice. Serve immediately and enjoy your Soy Milk Cinnamon Cappuccino.

Extra Tips:

For an extra creamy texture, consider using barista-style soy milk, which is specifically formulated to froth well. If you don’t have a milk frother, a simple whisk or even a French press can be used to create the desired foam.

Adjust the sweetness to your liking; you can experiment with different types of sweeteners like agave or brown sugar. Ultimately, for a subtle flavor twist, add a pinch of nutmeg or cardamom to the soy milk while heating. Enjoy your dairy-free cappuccino experience!

Macadamia Nut Milk Espresso

Macadamia Nut Milk Espresso is a delightful dairy-free alternative for those who enjoy the rich flavors of coffee without the need for traditional milk. This recipe brings together the creamy, nutty taste of macadamia nut milk with the bold, robust flavor of freshly brewed espresso.

It’s perfect for a cozy morning at home or a revitalizing afternoon pick-me-up. Whether you’re lactose intolerant, vegan, or simply looking to try something new, this drink is sure to satisfy your coffee cravings in a unique and delicious way.

In this recipe, we’ll guide you through making a luscious Macadamia Nut Milk Espresso that serves 4-6 people. The combination of homemade or store-bought macadamia nut milk and freshly brewed espresso creates a balanced beverage that highlights the natural sweetness of the nuts while delivering a caffeine kick.

The preparation is simple and quick, allowing you to enjoy this luxurious drink in no time. Gather your ingredients and let’s get started on crafting this delectable treat.

Ingredients (serves 4-6):

• 4 cups macadamia nut milk (homemade or store-bought)
• 6 shots of freshly brewed espresso
• 2 tablespoons maple syrup or honey (optional)
• 1 teaspoon vanilla extract
• Ground cinnamon or nutmeg for garnish (optional)

Instructions:

1. Prepare the Espresso: Start by brewing 6 shots of your favorite espresso using an espresso machine or a stovetop espresso maker. Set aside to cool slightly while preparing the macadamia nut milk.
2. Heat the Macadamia Nut Milk: In a medium saucepan, heat 4 cups of macadamia nut milk over medium heat. Stir occasionally to prevent it from burning or forming a skin. Heat until the milk is warm but not boiling.
3. Combine Ingredients: Once the milk is heated, remove it from the heat and pour it into a large mixing bowl or pitcher. Add the brewed espresso shots, 2 tablespoons of maple syrup or honey (if using), and 1 teaspoon of vanilla extract. Stir well to combine all the ingredients thoroughly.
4. Taste and Adjust: Taste the mixture and adjust the sweetness or flavoring as desired. Add more maple syrup or honey if you prefer a sweeter beverage, or more espresso for a stronger coffee flavor.
5. Serve: Pour the Macadamia Nut Milk Espresso into individual cups. Optionally, sprinkle a pinch of ground cinnamon or nutmeg on top for added flavor and aroma.
6. Enjoy: Enjoy your delicious dairy-free Macadamia Nut Milk Espresso while it’s warm. It’s perfect for sipping alone or alongside your favorite breakfast treats.

Extra Tips:

For the best results, use fresh macadamia nut milk, which can be made by blending 1 cup of soaked macadamia nuts with 4 cups of water, then straining through a nut milk bag.

Adjust the sweetness to your liking, but remember that macadamia nuts have a naturally sweet and creamy flavor that pairs beautifully with espresso. If you don’t have an espresso machine, strong brewed coffee can be a suitable substitute.

Finally, experiment with different garnishes like cocoa powder or shaved dark chocolate for a more indulgent experience.

Rice Milk Matcha Latte

For those who love the vibrant, earthy flavors of matcha but are looking for a dairy-free option, the Rice Milk Matcha Latte is a perfect choice. This recipe combines the smooth and subtly sweet taste of rice milk with the rich, green tea notes of matcha powder, creating a revitalizing and healthful beverage that can be enjoyed hot or cold. Ideal for a morning pick-me-up or a relaxing afternoon treat, this latte is both satisfying and easy to make.

Rice milk is an excellent choice for those with dietary restrictions, as it’s naturally lactose-free, low in fat, and gentle on the stomach. When paired with high-quality matcha powder, it creates a creamy and invigorating latte that’s packed with antioxidants. This recipe is designed to serve 4-6 people, making it perfect for sharing with family or friends.

Ingredients (Serves 4-6 people):

• 4 cups rice milk
• 4 teaspoons matcha powder
• 1/4 cup hot water
• 2 tablespoons agave syrup or preferred sweetener
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Matcha: In a small bowl, sift the matcha powder to remove any clumps. Add the hot water to the sifted matcha and whisk vigorously using a bamboo whisk or a small regular whisk until the mixture is smooth and frothy.
2. Heat the Rice Milk: In a medium-sized saucepan, gently heat the rice milk over medium heat. Stir occasionally and make certain that it doesn’t come to a boil as this may affect the texture and taste of the milk.
3. Combine Ingredients: Once the rice milk is heated, remove it from the heat. Stir in the agave syrup (or your chosen sweetener) and vanilla extract if using. Then, pour the prepared matcha mixture into the saucepan with the rice milk. Stir well to combine.
4. Serve the Latte: Pour the Rice Milk Matcha Latte into mugs. If you prefer a frothy top, you can use a milk frother or a handheld blender to create a light foam before serving. Enjoy your latte hot, or let it cool and serve over ice for a revitalizing iced latte.

Extra Tips:

For the best results, use high-quality matcha powder, which is often brighter in color and has a more robust flavor. If you want to intensify the sweetness, adjust the amount of agave syrup to your liking.

Additionally, if you’re serving this latte cold, consider chilling the rice milk beforehand to guarantee a revitalizing, cool drink. Finally, always whisk matcha powder thoroughly to avoid any lumps that could impact the texture of your latte.

Hemp Milk Chai Coffee

Hemp Milk Chai Coffee is a delightful and aromatic beverage that combines the rich and spicy flavors of chai with the creamy texture of hemp milk, making it a perfect choice for those seeking a dairy-free option. This recipe is ideal for anyone looking to enjoy a comforting coffee experience with a unique twist.

Hemp milk, made from hemp seeds, offers a nutty flavor and a smooth consistency, which pairs beautifully with the bold spices found in chai. This drink isn’t only delicious, but it also provides a nourishing and energizing start to your day or a relaxing afternoon treat.

This Hemp Milk Chai Coffee is designed to serve 4-6 people, making it a wonderful beverage to share with friends or family. The combination of spices in the chai mix, such as cinnamon, cardamom, and ginger, creates a warm and inviting aroma that will fill your kitchen as you prepare this delightful concoction.

Whether you’re hosting a brunch or simply enjoying a quiet moment at home, this recipe will surely become a cherished favorite.

Ingredients (Serves 4-6):

• 4 cups hemp milk
• 1 cup strong brewed coffee
• 4 chai tea bags
• 4 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions:

1. Brew the Coffee and Steep the Chai: Start by brewing a strong cup of coffee, approximately one cup, using your preferred method. Meanwhile, in a medium saucepan, heat the hemp milk over medium heat until it begins to simmer.

Add the chai tea bags to the simmering hemp milk and allow them to steep for about 5-7 minutes, guaranteeing the milk absorbs the flavors of the chai.

2. Mix the Ingredients: Once the chai tea has steeped sufficiently, remove the tea bags from the pan. Stir in the brewed coffee, maple syrup, ground cinnamon, ground cardamom, ground ginger, ground cloves, and vanilla extract.

Mix well to guarantee all the ingredients are fully combined and the flavors meld together.

3. Heat and Serve: Continue to heat the mixture over low heat, stirring occasionally, until it’s warmed through. Be careful not to let it boil.

Once heated, taste and adjust the sweetness or spice levels if desired. Pour the Hemp Milk Chai Coffee into mugs and serve immediately.

Extra Tips:

For a frothy texture, consider using a milk frother or blender to blend the mixture before serving. This will give your Hemp Milk Chai Coffee a luxurious, café-style finish.

If you prefer a stronger coffee flavor, increase the amount of brewed coffee or use espresso instead. Additionally, you can customize the sweetness by adjusting the maple syrup or substituting it with another sweetener like agave or honey.

For a chilled version, simply allow the mixture to cool slightly and pour it over ice for a rejuvenating iced coffee variation. Enjoy experimenting with different spices to find your perfect balance of flavors!

Pea Milk Pumpkin Spice Latte

Pea Milk Pumpkin Spice Latte is a delightful dairy-free alternative to the classic autumn beverage. This creamy, spiced latte uses pea milk, a plant-based milk known for its rich texture and nutritious profile. Perfect for chilly mornings or as an afternoon pick-me-up, this latte combines the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, offering a warm hug in a cup without any dairy.

This recipe serves 4 to 6 people, making it ideal for brunch gatherings or a cozy family treat. Using ingredients like canned pumpkin puree and a homemade pumpkin spice blend, you can prepare this latte in just a few minutes. The result is a frothy, flavorful drink that will make you forget all about traditional dairy lattes.

Ingredients (Serves 4-6):

• 4 cups pea milk
• 1 cup brewed strong coffee or espresso
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Whipped coconut cream (optional)
• Ground cinnamon or nutmeg for garnish (optional)

Cooking Instructions:

1. Prepare the Pumpkin Spice Mix: In a small bowl, combine the ground cinnamon, nutmeg, ginger, allspice, and cloves. Mix well and set aside.
2. Heat the Pea Milk: In a medium saucepan over medium heat, pour the pea milk and heat until it starts to steam. Don’t let it boil to prevent curdling.
3. Add Pumpkin and Sweetener: Stir in the pumpkin puree and maple syrup into the heated pea milk. Whisk continuously to guarantee the pumpkin blends smoothly without lumps.
4. Incorporate Flavorings: Add the prepared pumpkin spice mix and vanilla extract to the saucepan. Whisk the mixture until all ingredients are well combined and the mixture is smooth.
5. Brew the Coffee: While the milk mixture is heating, brew a strong cup of coffee or espresso. You’ll need 1 cup in total.
6. Combine Coffee and Milk Mixture: Remove the saucepan from heat and slowly pour in the brewed coffee, stirring gently to combine.
7. Blend for Frothiness (Optional): If a frothy texture is desired, carefully transfer the mixture to a blender. Blend on high for about 30 seconds until frothy. Alternatively, use a handheld frother directly in the saucepan.
8. Serve and Garnish: Pour the Pea Milk Pumpkin Spice Latte into mugs. Top with a dollop of whipped coconut cream and a sprinkle of cinnamon or nutmeg for garnish, if desired.

Extra Tips: For an even more decadent experience, consider adding a pinch of salt to the milk mixture to enhance the flavors. If you prefer a stronger coffee flavor, adjust the coffee-to-milk ratio accordingly. Additionally, if you have a milk frother, use it to froth the pea milk before combining it with the coffee for a velvety texture. Finally, confirm the pumpkin puree is well-mixed to avoid settling at the bottom of your mug.

Quinoa Milk Mocha Frappuccino

Quinoa Milk Mocha Frappuccino is a delightful twist on the classic coffee favorite, offering a creamy and rich beverage without the use of traditional dairy milk. This recipe uses quinoa milk, a nutritious and lactose-free alternative that adds a unique nutty flavor to the drink.

Combining the smoothness of quinoa milk with the robust taste of coffee and the richness of cocoa, this frappuccino is perfect for those seeking a dairy-free indulgence. It’s an excellent choice for anyone looking to enjoy a revitalizing coffee beverage with a healthful twist.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family treat. The Quinoa Milk Mocha Frappuccino can be enjoyed as a breakfast beverage or an afternoon pick-me-up. It’s easy to prepare and can be adjusted to suit personal preferences by varying the sweetness or adding different toppings.

Whether you’re hosting a brunch or simply enjoying a quiet morning, this frappuccino is sure to please coffee lovers and health enthusiasts alike.

Ingredients (Serves 4-6):

• 3 cups of quinoa milk
• 1 cup of brewed coffee, cooled
• 1/4 cup of unsweetened cocoa powder
• 1/2 cup of sugar or preferred sweetener
• 2 teaspoons of vanilla extract
• 3 cups of ice cubes
• Whipped coconut cream (optional, for topping)
• Dark chocolate shavings (optional, for garnish)

Instructions:

1. Prepare the Coffee Base: Begin by brewing 1 cup of your favorite coffee. Let it cool to room temperature. This can be done in advance and stored in the refrigerator if preferred.
2. Blend Ingredients: In a high-powered blender, combine the cooled coffee, quinoa milk, unsweetened cocoa powder, sugar (or your preferred sweetener), and vanilla extract. Blend on medium speed until the mixture is smooth and well combined.
3. Add Ice: Add the ice cubes to the blender. Blend on high speed until the mixture is frothy and the ice is crushed to your desired consistency.
4. Taste and Adjust: Taste the frappuccino mixture. Adjust the sweetness according to your preference by adding more sweetener if necessary. Blend again briefly to mix any additional sweetener.
5. Serve and Garnish: Pour the frappuccino into tall glasses. If desired, top with whipped coconut cream and garnish with dark chocolate shavings for an extra touch of indulgence.

Extra Tips:

For a thicker consistency, add more ice cubes or use frozen coffee cubes instead of regular ice. This will intensify the coffee flavor without diluting the drink.

If you prefer a stronger coffee taste, increase the amount of brewed coffee or use espresso instead. Quinoa milk can sometimes separate slightly, so give it a good shake before measuring and using it in the recipe.

Additionally, for a sweeter version, consider adding a banana or a few dates to the blender for natural sweetness and an extra creamy texture.