Breakfast, Drinks, Snacks

Vegan iced lattes

I prefer my lattes to be iced, whatever the season – although in the autumn and winter months I add spices to give them warmth. (Well actually, I do that all year round, but I do mix things up a bit, depending on the season...).

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



Matcha & cardamom

250ml coconut milk (from the chiller, not tinned)

2 cardamom pods, seeds removed

1 tsp maple syrup

Turmeric & ginger

250ml almond milk

½ tsp turmeric

1 tsp grated fresh ginger

1 tsp maple syrup

Beetroot, vanilla & 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 your glass with ice.
  2. Blitz all the ingredients of your chosen latte together in a high-speed blender, until combined.
  3. Pour your latte over ice – and that's it! If you like, you can add a pinch of matcha, turmeric or beetroot powder to the frothy top.

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