Creamy Vegan Protein Mocha Latte
Servings: 3
Calories: 309kcal
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
* If you are intolerant/allergic to soy or just don’t like it, feel free to substitute with your favorite creamy plant-based milk (my favorites would be oat, cashew, or coconut), though it won’t have as much protein. 1 cup (240 mL) of soy milk has 7-8 grams of protein. If you have only sweetened plant-based milk, you may want to omit the maple syrup.
** Feel free to use decaf coffee as needed (that’s what I use)! And the coffee can be hot or at room temperature.
*** You can add other warming spices such as a pinch of cardamom, cloves, nutmeg, or allspice.