Breakfast, Drinks, Snacks

Vegan iced lattes

I love my lattes, iced no matter what time of year. In the autumn and winter months I add spices to give them warmth. Well, I actually do that all year round to be honest, but I do mix them up a bit depending on the season.

The recipes here are for three of my all-time favourites.



Matcha and cardamon

250ml coconut milk (from Chiller not tinned)

2 cardamon pods seeds removed

1 tsp maple syrup

Turmeric and ginger

250ml almond milk

½ tsp turmeric

1 tsp grated fresh ginger

1 tsp maple syrup

Beetroot, vanilla and cinnamon

250ml oat milk

1 tsp beetroot powder

½ tsp vanilla bean paste or extract

¼ tsp ground cinnamon

1 tsp maple syrup


  1. Fill glasses with ice.
  2. Blitz all the ingredients together in a high spend blender till combined.
  3. Pour over ice and that‘s it!

If you like you can add a pinch of matcha, turmeric or beetroot to the frothy tops.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!