Learn to easily veganize your favorite holiday coffeehouse beverages with these tips and recipes! From Starbucks to Peets, this time of year the big chains bring out their lavish holiday displays speckled with posters featuring specialty holiday drinks. Chocolate- and caramel-topped delights, creamy eggnog-laced lattes, peppermint mochas and gingerbread-flavored concoctions. Each steamy drink is usually topped with standard dairy whipped cream. I’d love to waltz into a Starbucks and order up a vegan “holiday nog latte” — but that’s simply not on the menu. Instead of weeping in my teacup, I can magically craft vegan versions of these treats at home with just a few easy ingredients! Here are a few tips and recipes …
5 of my holiday faves to inspire you (more recipes and tips below the slideshow!)
The Eggnog Latte. Obviously most eggnog beverages not only contain dairy, but also eggs. Double whammy for vegans. But luckily there are more than a few brands of store-bought “soy nog” that tastes creamy and rich just like nog should be. I like Earth Balance and Silk brands best. So to make a Soy Nog Latte all you need to do is add soy nog and espresso. I like to top off with some foamed soy creamer and a swirl of homemade coconut cream or soy whipped cream. Soyatoo is a super store-bought brand of vegan whipped cream from a can.
Try these spices to enhance the flavor of your nog: cardamom, nutmeg, ginger, cayenne and cinnamon.
Tip: to recreate that true “nog” flavor at home — don’t forget the ground cardamom spice!
The Pumpkin Spice Latte. A beloved holiday favorite for sure. Everything you need to know about veganizing this sip can be found in this post.
Candy Cane Mocha. Simply blend up your favorite soy-based mocha with vegan hot cocoa mix and swirl in a few drops of peppermint extract. Top with soy or coconut whip and crush peppermint candies or candy canes.
The Gingerbread Latte. Creamy and slightly spiced, the sweet ginger latte is a holiday favorite in my house. But it is pretty easy to make using vegan ingredients. Here is a standard recipe:
Vegan Gingerbread Latte – serves 1
1 cup soy milk
1/4 cup soy creamer
1-2 shot(s) espresso OR 1 cup strongly brewed coffee
sweeten to taste (I like maple syrup for this one)
spices: 1/2 tsp ginger powder + dash cayenne + dash nutmeg + dash cinnamon
garnish: soy or coconut whip with ginger snap crumbles on top
Snowy Vanilla Bean Latte. Real vanilla bean lattes aren’t common in coffee shops because vanilla beans are so darn expensive. But for a super-blissful holiday sip try this recipe below. This one will definitely make Starbucks jealous.
Snowy Latte (base) – serves 2-3
3 cups soy milk
1/2 cup soy creamer
1 vanilla bean (seeds scooped + whole scooped pod)
1/4 cup maple syrup
1/2 tsp ginger powder
1/8 tsp nutmeg
To make: simmer this mixture (including whole bean pod) in a sauce pot over low heat for about 15 minutes, stirring often. Then bring to a boil right before serving. Add this base to your tea or coffee accents. I like 1 shot of espresso with 1 cup of the vanilla bean base. Top with soy whip and vanilla bean specks.
Try any of these drinks paired with some of my favorite Holiday Season Breakfast Recipes, including pumpkin pecan cinnamon rolls and more!