Description
Make this quick and easy tiramisu latte recipe with coffee or espresso. It features rich cacao, vanilla and your choice of milk for a decadent treat at any time of the day.
Ingredients
12 ounces brewed coffee (see note below)
1/4 cup unsweetened non-dairy milk
1 tablespoon + 1 1/2 teaspoons cacao powder
1/4 teaspoon vanilla extract
Liquid stevia or pure monk fruit drops
Optional:
1 vanilla bean pod
1 scoop unflavored collagen peptides
Cinnamon for garnishing
Instructions
Brew the Coffee: Make the coffee using your preferred method.
Foam the Milk: In a small saucepan over medium-high heat, warm the nut milk, vanilla extract, and collagen peptides if using. Whisk occasionally until the milk begins to foam. (Be careful not to let it boil or burn). Turn off the heat.
Mix the Coffee and Cacao: Add the cacao powder to a coffee cup and pour a few ounces of coffee over it. Use a latte frother or a small whisk to blend until smooth and no cacao clumps remain. Top with the remaining coffee, leaving room for the foamed milk.
Make the Latte: Froth or whisk the milk again to give it extra foam, then pour it over the coffee. Sweeten to taste and garnish with extra cacao powder or cinnamon if desired.
Equipment
Notes
- To Reduce Caffeine – If you’re sensitive to caffeine like I am, use decaf coffee. Water processed decaf doesn’t use chemical solvents and contains less residual caffeine than standard decaf. Keep in mind that raw cacao naturally contains caffeine, so your latte won’t be completely caffeine-free, but it will be much smoother.
- Use a Vanilla Bean Pod – For even more flavor, use a real vanilla bean instead of extract. Carefully slice the bean open with a sharp paring knife and scrape out the seeds using the blunt side of the blade. Add them to the milk as it warms.
- Add Collagen Peptides – For extra protein and a longer lasting foam, add a scoop of unflavored collagen peptides to the almond milk. I use this trick every time I make Cinnamon Milk.
- Batching – Making multiple tiramisu lattes? Save time by whisking the cacao directly into the coffee carafe instead of each individual cup. A latte or matcha frother works great for this.
