Cleansing
3 Caffeine-Free Lattes You Can Make In Your Blender
Recently I’ve been getting a lot of requests from you to share some decaf latte recipes. I’ve been trying and searching for the perfect caffeine-free coffee combinations and finally got to a few simple, but extremely foamy and delicious recipes.
And you know what? You don’t even need a coffee machine, you can simply make them in your blender!
Now, there is one little secret I am sharing with you. In order to make your latte extra foamy and creamy, you need to emulsify the mixture. Meaning, if you add fat into the milk (the base of the latte) the mixture will emulsify while blending on high speed, and it will become thick and creamy.
Personally I like to use cacao butter because it’s natural and tastes like vanilla. If you don’t have cacao butter, coconut or avocado oil will do just fine as well.
Get creative and play with the flavors.
If you would like to make a caffeinated version with any of the recipes below, swap half of the milk for strongly brewed coffee.
Red Velvet Latte
Ingredients
- 2 cups unsweetened milk of choice (I used almond milk)
- 1 cup shredded beet
- 1 tbsp raw cacao powder
- 1 tbsp maple syrup
Instructions
- In a medium-sized saucepan, add the milk and the beets and warm on medium heat (5-7 minutes) until the beets are softened.
- Transfer to a blender and blend until smooth, add the cacao powder while blending on high.
- Pour into a mug and serve immediately.
- Optional: top with vanilla Kefir if desired.
Pumpkin Pie Latte
Ingredients
- 2 cups unsweetened milk of choice (I used almond milk)
- 3 tbsp canned pumpkin purée
- 3/4 tsp pumpkin pie spice
- 1 tbsp maple syrup
- 1 tbsp melted cacao powder
Instructions
- In a medium pot combine all ingredients, and bring to a simmer on medium-low heat.
- Transfer to a blender and blend on high speed, adding 1 tablespoon of melted cacao powder.
- Transfer to a mug and top with a sprinkle of pumpkin spice, and some organic whipped cream if desired.
- Serve immediately.
Chai Latte
Ingredients
- 2 1/4 cups unsweetened milk of choice (I used almond milk)
- 3 organic chai tea bags
- 1 tbsp maple syrup
- 1 tbsp melted cacao powder
Instructions
- Add the milk and chai tea bags into a saucepan and bring to a boil on low. Turn of the heat and let it sit for 3-4 minutes.
- Transfer to a blender, blend on high and add the maple syrup and the melted cacao powder.
- Top with a pinch of black pepper and ground ginger. (optional)
- Serve immediately.
Which one is your favorite? Let me know in the comments bellow!
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