Vegan Hazelnut Mocha Coconut Latte or Frappuccino

I get FOMO (fear of missing out) when I see the new drinks at Starbucks. Some of them aren’t even vegan, but I love the idea of incorporating new flavors into my favorite foods and drinks. When I saw their Hazelnut Mocha Coconut Milk Latte, I knew I needed to recreate it at home.

I’ve been weaning myself off caffeine for the past few months. Some mornings, I’ll have a matcha latte or a half-caf coffee, but more mornings, I’ll have a cold-brewed coffee substitute like Teeccino or another grain-based blend.

The thing you notice when you’re cutting something out or even limiting it is how it is everywhere! You can’t get a decaf Frappuccino at Starbucks, much less one that’s sweetened with something besides sugar or Splenda. Plus there’s no more regular iced tea at dinner, somehow I never even counted that before.

One great thing is you can make cold-brewed Teeccino just like you do cold-brew coffee.  I make a weekly batch so I can just reach in the fridge and make my morning drink.

I haven’t made a hazelnut syrup yet, but making this toasted hazelnut milk gives this drink a hazelnut flavor with no added sugar. I think that toasting the coconut makes it taste a little stronger too.

To make the latte all you need to do is add some cold brew and mix in the Toasted Hazelnut Coconut Milk until it’s the strength you like it. For me it’s 1/4 cold brew to 3/4 nondairy milk. Then add a squirt or two of chocolate syrup. If you aren’t eating sugar try NuNaturals NuStevia Cocoa Syrup, it’s sweetened with stevia and it’s what I used.

Want a frappuccino instead? Add the latte mixture plus a pinch of xanthin gum or 1/2 teaspoon ground chia seeds to your blender and blend well. Add crushed ice and blend until it’s as thick as you like it. I like mine very thick so I do about 1 cup ice to 1 cup latte blend.

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Toasted Hazelnut Coconut Milk

Kathy Hester

Use this as the base of your new favorite coffee drink. Add cold brew and some chocolate syrup. Drink it hot, as an iced latte, or make it into a frappuccino by blending with crushed ice and a pinch of xanthan gum or 1/2 teaspoon ground chia seeds.

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Drinks

Cuisine drink

Servings 4

Calories 170 kcal

Ingredients

  

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• 4 cups water
• 1/2 cup toasted hazelnuts
• 1/2 cup toasted dry unsweetened coconut shreds

Instructions

 

• Place all the ingredients in a blender and blend until smooth. Strain through a fine mesh strainer or nut milk bag. Store in the fridge and shake or stir before each use.

Notes

Add a few dates and two tablespoons cocoa or cocoa powder to make this a sweetened chocolate drink. Then, just add brewed coffee or a coffee substitute.

Nutrition

Calories: 170kcalCarbohydrates: 5gProtein: 3gFat: 16gSaturated Fat: 7gSodium: 16mgPotassium: 165mgFiber: 3gSugar: 1gVitamin C: 0.9mgCalcium: 28mgIron: 1.1mg

Keyword Hazelnut Coconut Milk

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