Make the chai concentrate. In a 2-QT saucepan add all ingredients for the concentrate except for the vanilla extract…
Vegan Eggnog
Add Ripple Half & Half, powdered sugar, cinnamon, nutmeg, and vanilla to a high-speed blender…
Gingerbread Latte
In a small saucepan add Ripple Barista, maple syrup, molasses, cinnamon stick, ginger, vanilla, cloves, and allspice to a 2-QT saucepan…
Vegan Apple Pie Milkshake
In a large saucepan add the apples, brown sugar, lemon zest and juice, cinnamon, nutmeg, and ginger…
Caramel Apple Latte
In a medium saucepan, combine apple juice, brown sugar, flour, cinnamon, caramel and vanilla over medium heat and whisk to combine…
Double Chocolate Boozy Bourbon Shake
Combine ice cream, ice, milk, chocolate syrup, bourbon, and salt in a blender…
Layered Smoothies (Three Ways)
In a high speed blender, combine the peanut butter, banana, oats, 1 tbsp honey and 1/2 cup of Ripple milk and blend until combined…
Sweet Cinnamon Latte
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