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.
Combine ice and Ripple milk in a blender and blend until smooth…
In a heavy saucepan over medium-high heat, combine honey, coconut sugar, water, and lavender…
The whole family will love this yummy dairy-free chocolate smoothie that’s packed with protein.
Topped with hemp hearts, this nutritious kale and spinach smoothie is an excellent energy booster that can be served before or after a good workout.
If you want to achieve the gradient effect as shown in the photos, you can reserve the vanilla Ripple and layer strawberries blended with tea on top…