Food, Recipes

Healthy Drinks: Comforting Vegan No-Coffee Latte

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No-coffee latte, vegan, vanilla latte

Some of us on Peaceful Dumpling are viewing this Lent season as a time to renew our spirits  and have been taking a break from something we really love: coffee.  I’ve taken breaks from coffee in the past.  For the first few days sans coffee, I have a dull withdrawal headache that comes and goes– nothing I can’t manage.  But after about a week, I miss the ritual of making coffee every morning, I miss the taste, I miss that feeling of Oh I have a cup of coffee in my hands–everything thing is okay.  And then there’s latte art…

This demands a creative substitution–a caffeine-free “patch,” if you will.  The following is my recipe for a vegan, no-coffee vanilla latte.  (It’s more of a café au lait, if we’re being technical.) Whether or not you’re a coffee lover, it’s the perfect comfort drink when you feel like something a little more elaborate than tea.

Vegan No-Coffee Latte

Ingredients:

(Serves 2)

1 cup unsweetened almond milk

1 cup brewed Teeccino (Teeccino is a non-acidic, herbal “coffee” made with carob, barley, chicory, dates, and almonds.  It’s naturally caffeine-free and can be brewed like traditional coffee.  I used 2 tablespoons of grounds to make a cup.)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon (plus an extra dash for garnish)

1/2 tsp. stevia or sweetener of choice (optional)

Directions:

1. In a small pot at medium heat, warm almond milk. Stir in vanilla, cinnamon, and stevia. Stir frequently to avoid burning the almond milk.

2.  Brew one cup (about one serving) of Teeccino.

3.  Add brewed Teeccino to almond milk mixture.  Whisk throughouly.  Serve with a dash of cinnamon.

No coffee latte, vegan, vanilla latte

Vegan No-Coffee Latte with Cinnamon and Vanilla

Also in Healthy Snacks: Cheezy Garlic Stove Top Popcorn

Southwestern Beet Chips

Chocolate Cinnamon Protein Smoothie

Photos: Mary Hood

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
  • marge201

    Big Teeccino fan here. My current favorite is Southern Pecan. I also add a little bit of organic coffee, 3 parts Teeccino, 1 part coffee. I grate half a cinnamon stick, add a dash of cardamom, and add a smashed cacao bean and cacao nib. I use a large French press. I just read tonight how to make DIY coconut milk by blending 1/4 cup of coconut manna and 4 cups of water. Going to try that. Love almond milk in this, too, of course. Excellent post, Mary!

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