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
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
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
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.
Crush 3 mini candy canes and spread out evenly on small plate.
Fill a cocktail shaker with ice. Pour in Ripple milk, Half and Half, vanilla, and bourbon.
Combine all ingredients in a blender and blend until smooth. Garnish with fresh mint.