Winter Warmers inspired by our Cracker of Joy The Butterbalm Collection.

We wanted to bring you the flavours of your favourite hot drink on a frosty winter’s morning. That feeling of wrapping your cold hands around a warm cup of something sweet, of rubbing your lips together to catch the last taste of froth from your first moreish sip.

So, we’ve teamed up with plant-based food blogger, Amy Lanza, to share our recipe for these three luscious lattes – the ideal antidote to all of your winter worries.

Inspired by the deliciously creamy and (as always) sensationally vegan ingredients in our festive Cracker of Joy The Butterbalm Collection, these tasty treats will sweeten any chilly afternoon at home.

Read on to find out how to make your very own.

ALMOND MATCHA LATTE 

Makes: 2 lattes

Takes: 5 minutes to make

Ingredients: 

2 tsp matcha powder 

360ml hot water 

1 tsp maple syrup 

240ml almond milk 

Optional add-ins: ½ tsp vanilla essence, ½ tsp maca powder, ½ tsp reishi powder 

Method: 

1. Add the matcha powder into a large mug or small bowl and add a splash of hot – not boiling – water. Use a small whisk or a matcha whisk to whisk the matcha to a thick paste. Slowly pour in the rest of the hot water, stirring well. If using any add-ins, add the powders to the matcha powder at the start or add in the vanilla now. 
2. Warm or steam the almond milk. 
3. Stir in the maple syrup and divide between two mugs. Top with the warmed milk and a sprinkling of matcha powder.  

Cheat’s method: 

1. Start with cold water and add the water to a blender with the matcha powder, maple syrup and almond milk. Blend for a few seconds to incorporate. 
2. Pour into a saucepan and warm gently until the right temperature and pour into 2 glasses. Top with extra frothed milk and matcha powder. 

WHITE CHOCOLATE COCONUT LATTE

Makes: 2 lattes

Takes: 5 minutes to make

Ingredients: 

700ml coconut milk (carton, or half tinned/half carton for a really creamy texture) 

2 tbsp cacao butter buttons 

1 tbsp maple syrup 

½ tsp cinnamon 

A pinch of salt 

½ tsp vanilla essence 

To serve: frothed milk, extra cinnamon  

Method: 

1. Place the coconut milk and cacao butter in a small saucepan and heat gently to melt the butter, whisking well. 
2. Now remove from the heat and whisk in all the other ingredients and adjust to taste with extra sweetness or cinnamon. 
3. Serve warm in mugs topped with frothed milk and extra cinnamon. 

COFFEE HAZELNUT LATTE

Makes: 2 lattes

Takes: 5 minutes to make

Ingredients: 

2 tbsp chocolate hazelnut spread 

150ml brewed coffee  

½ tsp vanilla essence 

A pinch of salt 

450ml plant-based milk 

To serve: chopped chocolate or cacao powder, extra chocolate hazelnut spread 

Method: 

1. Add the chocolate hazelnut spread to a measuring jug and pour in the brewed coffee. Stir well until fully dissolved. Stir in the vanilla and salt. 
2. Warm or steam the plant-based milk. 
3. Divide between two mugs and top with the warmed milk. Sprinkle with chopped chocolate or cacao powder and some extra chocolate hazelnut spread.

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