Is there anything better on a cold Sunday morning than cuddling up under a warm blanket with a snuggly kitty and a hot vanilla latte? Sounds like the perfect start to the day to me!

One thing that makes a good latte even better, is using REAL ingredients. While café syrups are convenient and give us an almost endless selection of flavour options, they aren’t the best substances to be putting into our bodies. Many brands contain harmful artificial colours and flavours, way to much sugar (ever notice how overly sweet some of these syrups can be?) and don’t even get me started on the chemical make-up of “sugar-free” options, ek!

Another point worth noting is that several of these syrups are not vegan or vegetarian- friendly. Currently, there aren’t labelling regulations when it comes to secondary ingredients (aka. the ingredients that make up primary/main ingredients); thus many animal products can be hidden as unlisted secondary ingredients in your favourite food products. For example, caramel e150dm, which contains dairy, can be hiding in the vanilla syrup of your favourite latte.

If you’ve read my Homemade Almond Milk post you know how much I love a good latte and this recipe allows me to enjoy an old time favourite, without any unwanted ingredients. My version of the traditional vanilla latte uses homemade almond milk, dates, maple syrup and real vanilla extract to develop its smooth and slightly sweet vanilla flavour.

I hope you love it as much as I do!!

Vanilla Almond Milk Latte
Serves 1

For the Vanilla Almond Milk: (makes 1 litre)
4 Cups regular unsweetened almond milk – recipe here
3 – 4 Medjool dates, pitted
1 Tsp. real organic maple syrup
1 Tsp. vanilla extract

For the Latte:
1 – 2 Shots of organic espresso (I use decaf)
1 Cup vanilla almond milk

Add all the ingredients for the almond milk into your blender and blend on high for 45 to 60 seconds. Strain through a fine-mesh sieve into a bowl or measuring cup. If you feel the dates have not been liquefied enough return to the blender and blend until only a small amount of date is left at the bottom of the blender, strain again. Pour into glass container or jar and shake well to combine. Let the flavours mingle for at least a couple of hours, if not overnight, to achieve the best flavour.

Steam or heat the vanilla almond milk in a pot until warm and foamy. Pour into your favourite mug and add a shot of espresso. Give everything a gentle stir and enjoy.

Leftover vanilla almond milk can be stored in a glass jar in the refrigerator for up to 5 days. Be sure to shake well before use as the ingredients will naturally separate.

Sprouted Tip: If your using decaf espresso or other decaf coffees be sure to use organic, cold water processed. Cold water processing ensures your coffee is free of these harsh chemicals that are often used in the conventional decaffeination process.