Vegan Tiramisu Latte
Vegan Tiramisu Latte
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A creamy iced coffee that tastes like dessert (dairy-free)
Craving a café-style drink that feels like a treat? This Vegan Tiramisu Latte combines bold espresso, rich cocoa, maple syrup, and Prana hazelnut butter, all topped with a dollop of fluffy plant-based mascarpone. It’s like your favourite Italian dessert in iced latte form, perfect for warm days or whenever you want something extra indulgent (but still wholesome).
Ingredients
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2 cups fresh soy or almond milk (refrigerated, not shelf-stable!)
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2 tsp lemon juice
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2 tbsp coconut milk
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2 tbsp Prana Cocoa Powder
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2–3 tbsp maple syrup
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½ tsp vanilla extract
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2 tbsp Prana Hazelnut Butter
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Pinch of sea salt or fleur de sel
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Ice cubes
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Plant milk of choice (almond recommended)
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⅓ cup vegan mascarpone or vegan whipped cream
Vegan Mascapone
For the latte
Directions
Vegan Mascarpone
Place a sieve lined with cheesecloth or a nut milk bag over a large bowl.
In a saucepan, combine fresh soy or almond milk with lemon juice. Heat over medium until foamy and curdled (about 5 minutes).
Pour into the sieve and let it cool for 10 minutes. Gently squeeze to remove excess liquid.
Transfer the curds to a blender or food processor. Add the coconut milk and blend for about 1 minute until smooth and creamy.
Use right away or refrigerate for up to a week.
Vegan tiramisu latte
In a glass, whisk together espresso, Prana Cocoa Powder, maple syrup, hazelnut butter, and sea salt until smooth.
Add a handful of ice, then pour in your favourite plant-based milk.
Top with a generous spoonful of vegan mascarpone or vegan whipped cream and dust with cocoa powder.
Recipe Note
Vegan mascarpone: do not use shelf-stable milk, only the refrigerated kind found in the dairy aisle works for curdling.