When it comes to a coffee-based beverage, I have two criteria: (1) it shouldn’t be too sweet and (2) it should be satiating. Enter this Creamy Vegan Protein Mocha Latte!
While I have a huge sweet tooth when it comes to dessert, I don’t like having something sweet first thing in the morning. And I sort of despise sugary beverages.
And I want something satiating because, well, if I didn’t, I would just drink my usual calorie-free decaf Americano.
And that’s how I came up with this Creamy Vegan Protein Mocha Latte! Unlike most coffee beverages, it is packed with protein! Hence the name protein latte, obvi.
Table of contents:
1. Why you’re going to like this recipe
2. Tips for making this recipe
3. More delicious warming beverages
4. Recipe card with notes
Why you’re going to like this recipe
A fun breakfast alternative. Now that many of us are eating three meals a day at home, it can get a bit boring to eat the same meals over and over. So if you feel like a drinkable breakfast that will keep you full, switch things up with this protein mocha latte! I’ve also rounded up some fantastic vegan breakfast ideas in case lattes aren’t your thing.
Protein-packed. Protein lattes are now a thing! Each serving has 15 to 16 grams of protein in it! The main sources of protein come from soy milk and hemp seeds, but there’s also a decent amount of protein in the raw cacao powder (1 gram per teaspoon).
Need more ideas for how to incorporate plant protein into your diet? Check out my roundup of The 5 Best Vegan Protein Sources!
Wholesome. Unlike many coffee-based beverages that are loaded with sugar and dairy (I’m looking at you Starbucks), this mocha latte is a healthy alternative made with whole foods and packed with antioxidants, thanks to raw cacao powder, hemp seeds, and a trio of warming spices.
Tips for making this recipe
I use soy milk since it contains the most protein out of all plant-based milks, but if you don’t consume soy or just don’t have soy milk, you can easily make this with your favorite creamy plant-based milk (it will have less protein, obvi).
Raw cacao powder is packed with health benefits and antioxidants, but if you don’t have it, feel free to use unsweetened cocoa powder.
If you don’t have a high-powered blender, I recommend simmering the mixture on the stove for longer than the stated 5 minutes. It’ll help soften up the hemp seeds a bit more, making the pulverizing a bit easier on your blender.
This drink is best when you first make it, but leftovers do keep decently well in the fridge for a few days.
More delicious warming beverages
- Creamy Vegan Hot Chocolate
- Sweet and Spicy Almond Butter Date Latte
- Vegan Golden Milk Turmeric Latte
That’s all I got for this Vegan Protein Mocha Latte. But of course, as always, be sure to tag me on Instagram with your recreations and leave a comment with your feedback below!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Creamy Vegan Protein Mocha Latte
Ingredients
- 2 cups (480 mL) unsweetened soy milk*
- 1 cup (240 mL) very strong brewed coffee, or an Americano (espresso + water)**
- 1/2 cup (80g) shelled hemp seeds (also known as hemp hearts)
- 2 tablespoons raw cacao powder
- 1 tablespoon unrefined coconut oil
- Heaping 1/2 teaspoon ground cinnamon, plus more to taste
- A couple pinches of ground ginger***
- 2-3 teaspoons pure maple syrup, plus more to taste
Instructions
- Add the soy milk, coffee, hemp seeds, cacao powder, coconut oil, cinnamon, ginger, and maple syrup to a small or medium saucepan. Whisk well to combine and bring to a gentle boil over medium heat.
- Reduce the heat to maintain a simmer for 5 minutes, then pour the mixture into a blender.1. NOTE: if you don’t have a high-powered blender, I recommend simmering this mixture a bit longer (10-15 minutes) so the hemp seeds have a chance to soften.
- Start blending on low speed and gradually increase to medium or high speed. Blend until frothy and the hemp seeds have been fully blended up.
- Pour coffee into a mug and dust with additional cinnamon, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I’ve made this a few times already, each with different milk mixures (eg oat & pea) (soy & oat)… each time it’s come out flavorful, creamy and just plain amazing. Super easy to put together and so satisfying!! All that protein! Every recipe I’ve tried from Nisha has been great. I highly recommend this recipe. ***only changes made were adding a bit more maple syrup.
one more change that I forgot… instead of coconut oil I used
avocado oil.
Awesome. Thanks for your comment and for taking the time to review!
Is the coconut oil integral to this recipe? If I omitted the oil completely do you think it would still be good?
Hi Sarah! I’m sure you could try making this without the coconut oil and it would still be tasty!
Very good! & so creamy! I enjoyed the light chocolate and nutty flavors. Such a nice treat in the morning, and I feel so happy knowing the ingredients are wholesome. I divided the recipe to make 1 serving, and had to substitute with macadamia milk, and nutmeg vs ginger. Would definitely make again. Thank you Nisha!
general question: what is your take on flax milk? It is very high in protein and omega 3’s, but I am guessing that it won’t work well in hot beverages. I figured I’d ask before I make something really gross (which I seem to have a special talent for). 🙂
Hi Monika, I think it’s pretty great! I have had it warmed up for a turmeric latte. To test it out, I would just heat up a small amount on the stove and see how the consistency changes. If it works for you, go ahead and use that!
Tried this today. Unexpectedly good. I added too much ginger though and I ended up with a spicy coffee, but added more milk to compensate. Instead of maple syrup I added 3 dates cause didn’t have it at the moment and was good <3
If you dont have a coffee brewer at home and usually only have instant coffee can this be made still?
Could the hemp seeds be substituted with something else? Thanks
Can I use expresso powder instead of cacao powder? Looking for uses for it!
What a fabulous recipe,Nisha! I don’t like chocolate, and therefore and stayed away from mochas, but your recipe is just too good! My husband and I devoured this!
Thank you! Like you, I can’t do caffeine, but love the taste of coffee, and not too sweet! I can’t wait to try it!The pink cups are beautiful, can you share the brand or where you purchased them?-Terri
Hi Terri, I love the taste and aroma of coffee too. It’s so soothing! The pink cups are from CB2 – the name is “Axel Caramel”.