In a small saucepan add Ripple Barista, maple syrup, molasses, cinnamon stick, ginger, vanilla, cloves, and allspice to a 2-QT saucepan…
In a medium saucepan, combine apple juice, brown sugar, flour, cinnamon, caramel and vanilla over medium heat and whisk to combine…
Leave that expensive coffee shop latte behind and give our Barista Style a try for a tastier, better-for-your-budget version you can make right at home. Ingredients For the butterscotch sauce: 1/2 cup
Makes: 2 servings Ingredients 1 cup cold brew coffee 1 cup packed fresh mint leaves 1 cup ice 3 tablespoons Ripple Barista Blend 1/4 cup dairy-free mint chocolate chip ice cream (optional) Directions
Combine the dragon fruit, mango juice, and white grape juice in a shaker, and shake vigorously to break down the dragon fruit.
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.
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.
Combine hot espresso and cookie butter in a coffee cup and stir until cookie butter has melted.
Combine hot coffee, beet powder, maple syrup, and spices in a mug. Stir well.
Warm 1/2 cup Ripple Barista Style in the microwave for one minute, or in a small saucepan on the stovetop over medium-low heat.