Makes: 8 servings Ingredients 2 cups Ripple Vanilla Milk 2 teaspoons matcha powder ½ cup dairy-free white chocolate chips 2 teaspoons coconut oil Directions Commbine the milk and matcha powder in a bl
Orange Creamsicle Mimosas
Makes: 6-8 servings Ingredients 2 cups freshly squeezed orange juice 2 tablespoons Ripple Half and Half (Original) 1 bottle (750ml) Prosecco, chilled 2 ounces orange liqueur Directions Mix together th
Vegan Cereal Milk Ice Cream
Combine Ripple Milk and cereal in a large bowl and set aside to soak for twenty minutes.
Ripple “Dragon Latte”
Combine the dragon fruit, mango juice, and white grape juice in a shaker, and shake vigorously to break down the dragon fruit.
Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting
Preheat oven to 350º F. Grease 2 (8-inch) or 3 (6-inch) round cake pans, and set aside.
Tropical Overnight Oats
In a bowl or large glass jar, mix together the oats, chia seeds, coconut, cardamom, and cinnamon.
Blue Butterfly Latte
In a small saucepan, whisk together Ripple Barista Blend, butterfly pea powder, maple syrup, and ashwagandha powder over medium-low heat until frothy. Serve warm.
Easy Vegan Carrot Ginger Soup
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Vegan Salted Almond Butter Chocolate Chip Cookie Skillet
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
Vegan Mac and Cheeze
Cook the pasta according to package directions. Drain and set aside.
Vegan Iced “Cloud Macchiato”
Using a frother or hand mixer, beat the Ripple Barista Style until frothy. Add in agar and continue to froth. Add in sugar and froth until thick.
Mini Blackberry Lemon Cakes
Preheat oven to 350°F.