Iced Latte Recipe

Love This Honey Lavender Iced Latte!

This iced latte recipe uses Lancaster County Coffee Roasters’ Honey Lavendar coffee. It’s dairy-free and vegan

The recipe makes 2 servings.

 

Ingredients

 

  • 1½ cups cold Lancaster County Coffee Roasters’ Honey Lavender coffee, chilled until very cold

 

  • ½ teaspoon vanilla extract

 

  • Ice

 

  • A bit of honey for drizzling (leave it off to make it a Vegan treat)

 

  • Lavender for garnish (yes, of COURSE it’s optional)

 

  • Whipped Aquafaba – a dairy-free whipped cream substitute – Recipe below

 

Directions

 

Add ½ teaspoon of vanilla into the well-chilled Lancaster County Coffee Roasters’ Honey Lavender coffee. Pour into 2 tall glasses filled with ice. Top with whipped aquafaba (recipe below). Garnish with a few bits of fresh lavender.

 

Whipped Aquafaba

 

Makes 3 cups. Store the unused portion in the refrigerator for up to 3 days.

 

Ingredients

 

¾ cup liquid from a can of chickpeas

 

1/8 teaspoon cream of tartar

 

2/3 cup powdered or confectioners’ sugar

 

Directions

 

1) Drain a can of chickpeas and reserve the liquid (3/4 cup)

 

2) Add 1/8 tsp cream of tartar (adds body and stability, so don’t skip it), 2/3 cups of powdered sugar, and 1 teaspoon of vanilla.

 

3) Beat on high with an electric mixer. Needs a lot of speed, so hand mixing won’t really work here. Takes between 3-10 minutes to whip. Whip until soft and frothy, with enough body to mound gently. (Hint: chilling the liquid thoroughly before whipping spends up whipping time.)