Vegan Chocolate Tea Iced Latte

Looking to cool down this summer? Then you must try this delicious vegan latte made using Numi’s Chocolate Rooibos tea. And let’s be honest… does this iced latte look vegan? Heck no!

In a small pot, combine 1 cup of almond milk, 3 cups sugar, 1 1/2 cups cocoa, 1 tablespoon vanilla extract, and a pinch of salt.

Warm the mixture over medium-low heat and whisk until all of the solids have dissolved. Cocoa likes to get everywhere so start off slowly. You will thank me later.

Reduce sauce until it has thickened slightly. Optionally, you can whisk in 1 teaspoon of cornstarch for an even heavier sauce.

Let the sauce cool and then transfer it to a squeeze bottle, if you have one.

In another sauce pan, warm 2 cups of almond milk over medium heat until it begins to steam.

Add 3 bags of Numi Chocolate Rooibos tea, remove from heat, cover, and let steep for 5 minutes. Then strain the bags.

Drizzle the chocolate down the insides of two glasses.

Overfill both glasses with crushed ice.

Pour in the tea infused almond milk, top with vegan whipped cream, and drizzle more chocolate sauce on top.

Enjoy!

Vegan Chocolate Tea Iced Latte

 

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Author: Jerry James Stone

Recipe type: Beverage

Ingredients

• VEGAN CHOCOLATE SYRUP:
• 1 cup almond milk
• 3 cups sugar
• 1½ cups Dutch-processed cocoa
• 1 tablespoon vanilla extract
• Pinch salt
• 1 teaspoon cornstarch (optional)
• ----------
• VEGAN LATTE:
• 2 cups almond milk
• 3 teabags Numi Chocolate Rooibos tea
• 2 tablespoons sugar
• ⅛ teaspoon vanilla extract
• Chocolate syrup
• Vegan whipped cream

Instructions

1. In a small pot, combine 1 cup of almond milk, 3 cups sugar, 1½ cups cocoa, 1 tablespoon vanilla extract, and a pinch of salt.
2. Warm the mixture over medium-low heat and whisk until all of the solids have dissolved. Cocoa likes to get everywhere so start off slowly. You will thank me later.
3. Reduce sauce until it has thickened slightly. Optionally, you can whisk in 1 teaspoon of cornstarch for an even heavier sauce.
4. Let the sauce cool and then transfer it to a squeeze bottle, if you have one.
5. In another sauce pan, warm 2 cups of almond milk over medium heat until it begins to steam.
6. Add 3 bags of Numi Chocolate Rooibos tea, remove from heat, cover, and let steep for 5 minutes. Then strain the bags.
7. Drizzle the chocolate down the insides of two glasses.
8. Overfill both glasses with crushed ice.
9. Pour in the tea infused almond milk, top with vegan whipped cream, and drizzle more chocolate sauce on top.

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