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Creamy Vegan Protein Mocha Latte

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3
Calories: 309kcal
Author: Nisha Vora


  • 2 cups (480 mL) unsweetened soy milk*
  • 1 cup (240 mL) very strong brewed coffee, or an American (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


  • 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.


* 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.