In a mason jar, add the coffee, honey and cinnamon; shake vigorously to combine…
Italian “Cream” Soda
Fill glass to the top with ice…
Butterscotch Latte
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
Vegan Peppermint Mocha
Ingredients 2 cups strong brewed coffee 3 tbsp cocoa powder 2 tbsp sugar 1/2 cup Ripple Vanilla Half + Half 1 tsp peppermint extract Directions Add all ingredients to a medium sauce pan and heat over
Dairy-Free Minted Cold Brew
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
Homemade Dairy-Free Strawberry Milk
Makes: 1 serving Ingredients 1 cup Ripple Unsweetened Vanilla Milk 1 cup strawberries (fresh or frozen) 2 tablespoons coconut sugar ½ cup water Directions In a small saucepan, combine strawberries, co
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
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.
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.
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.
Dairy-Free Cinnamon Shortbread Latte
Combine hot espresso and cookie butter in a coffee cup and stir until cookie butter has melted.
We Got the Beet Latte
Combine hot coffee, beet powder, maple syrup, and spices in a mug. Stir well.