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.

SERVES:
1

Ingredients
Instructions

Ingredients

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

Instructions

Fill your glass with ice.
Blitz all the ingredients of your chosen latte together in a high-speed blender, until combined.
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.

Other recipes you may enjoy

Light Meals, Main

Cajun Salmon Tacos

Sweet, Snacks

Florentine Bark

Autumn, Winter, Light Meals, Main, Sides

Warm Roasted Squash Salad

Asparagus & Buckwheat Tart

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