If you have been contemplating turning vegan and are looking for some dairy-free options, here are three coffee recipes you must try this World Vegan Day.
November is observed as World Vegan Month, and 1st of November is celebrated as World Vegan Day to mark the success of the vegan movement and to highlight the benefits and accessibility of a vegan lifestyle. Veganism that is often believed to be only about a diet, is actually a lifestyle that people adopt. Veganism is known for many benefits, but sustainability and environmental factors are the most talked about. When it comes to a vegan diet, there is enough evidence that proves that the diet may be beneficial in a lot of ways, while some studies have shown that people who follow a vegan diet may be at a higher risk of certain deficiencies.
However, for a lot of people, the problem is not the health factors, but the accessibility of a vegan lifestyle that acts as a barrier for them. Many people, who want to turn vegan, often turn away from it thinking it may be too difficult and may add to their already stressful life. They are also often concerned about the big role animal-based products such as dairy play in their diet, and if or not they will be able to substitute them without compromising on taste. If you have been contemplating turning vegan and are looking for some dairy-free options, here are three coffee recipes shared by Abdul Sahid Khan, head trainer, Lavazza India, that you must give a shot, literally.
3 easy, vegan coffee recipes you must try
Easy & smooth cold-brewed iced coffee spiced with cinnamon, nutmeg, allspice & cloves
- 225 gm arabica coffee
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 teaspoon cloves
- 3 litres water
- Pour ground coffee into an airtight container. Add spices. Top with filtered water. Pat down the top to ensure all coffee is incorporated. Cover and store for 24-48 hours (the longer it brews, the stronger it will be).
- Scoop out as much of the grounds as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Strain it well with cheesecloth/ muslin cloth.
- To serve, fill a glass with ice and add 1-2 inches of water. Add coffee, and soy cream as desired with some sweetener (can be simple syrup or some vanilla syrup).
Creamy, caffeine-packed caramel frappuccino made with just 3 ingredients and naturally sweetened with date caramel. The perfect dairy-free morning pick-me-up.
- Almond milk ice cubes – 2 cups Almond milk – unsweetened
- Cold-brew coffee – 2 cups coarsely ground coffee, 4 cups of filtered water
- Date caramel – 15 dates, 3-6 tablespoon hot water
- Frappuccino – 16 standard-size almond milk ice cubes, 2 cups cold brew coffee, 3-5 tablespoon date caramel
- The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes
- The night before also make your cold brew coffee by coarsely ground dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
- The next day, strain cold brew through a coffee filter.
- While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
- Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste – too much and it will be too liquidy. Set aside.
- To make 2 frappuccinos, add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth.
- Add date caramel 1 tablespoon at a time and blend. Taste and adjust flavour as needed, adding more date caramel to sweeten.
- Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.
Mexican Mocha – Rich chocolatey mocha with a kick of cinnamon and spicy heat
- 150 ml strong french press coffee or two shots espresso
- 2 teaspoon powdered sugar
- 2 teaspoon unsweetened cocoa powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 60-80 ml soy cream or half & half
- In a small bowl, mix the dry ingredients together.
- Pour the coffee in a large mug, stir in the cocoa mix, until smooth. Then add cream to taste.
The ideal coffee for these recipes are made with Moka pot or home espresso machine.