Three Superfood Latte Recipes

Coffee: most of us can’t get through the day without it and with that rich and varied taste (not to mention those highly Instagrammable coffee-making accessories), we wouldn’t want to either. After a season of indulgence, over-eating and a more care-free approach to our dietary requirements, adjustments may seem in need to rebalance the gut and refresh the mindset for the New Year.

Coffee drinking is not the healthiest of habits anyway, no matter the time of year, so swapping your second cup for a superfood latte is the next best thing.

Still rich and full of flavour, these lattes offer a variety of nutrients, antioxidants and anti-ageing properties while also giving you that same pick-me-up of the traditional caffeinated version. The best thing about these recipes is that they’re completely customisable and can be mixed up with any powders or ingredients you pick up from the health food store.

Raw Cacao & Goji Berry Latte

recipe cacao goji berries latte

Image property of The First Mess

Using a blend of raw cacao powder, vanilla powder, goji berries, coconut oil and coconut milk, this latte has a strong yet balanced flavour – plus the goji berries are great for keeping skin clear and wrinkle-free.


10-12 oz light coconut or unsweetened almond milk
1 tbsp raw cacao powder
1 pitted date
1 1/2 tbsp goji berries
1/4 tsp vanilla powder
pinch of berry blend/acai powder (optional)
1 1/2 tsp extra virgin coconut oil


Combine all of the ingredients in a saucepan over medium heat. Bring the liquid to a strong simmer, whisking a couple times. Once warm and the date/gojis are completely soft, carefully pour the liquid and softened dried fruit into a blender and slowly blend the mixture until thoroughly combined, smooth, and frothy. Garnish with extra goji berries, a sprinkle of cacao powder or cacao nibs if you like.

Recipe courtesy of The First Mess.

Ginger Latte

ginger latte

Image property of Minimalist Baker

Ginger is the main ingredient in this recipe, with just almond milk, cane sugar and water added to it. The result is a sweet and creamy drink, with a sharp taste of ginger that’s full of anti-inflammatory properties and will take care of your immune system.


For the syrup

1 1/2 cups water

1 cup organic cane sugar (or sub granulated or raw)

1 cup roughly chopped fresh ginger (1 large knob yields ~1 cup)

For the latte

1 – 2 tbsp ginger syrup

1 1/4 cups unsweetened plain almond milk

Ginger tea (optional)

Ginger powder or cinnamon (optional for topping)


To make the ginger syrup, bring the water, sugar, and ginger to a boil and stir to dissolve sugar. Then reduce heat to a low simmer and continue cooking for 45 minutes. Strain through a fine mesh strainer into a bottle or jar for easy storage.

To make the ginger latte, heat almond milk in a saucepan or in a mug in the microwave. Then add 1-2 Tbsp ginger syrup (amount as original recipe is written // adjust if altering batch size). Taste and adjust sweetness as needed. For even more ginger flavor, first steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.

Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve.

Noted tips: Ginger syrup should keep in the fridge for up to a month. Use for lattes, as a ginger-infused sweetener in cocktails, or with tonic water to make “ginger soda.”

Recipe courtesy of Minimalist Baker.


Vegan Chai Latte

vegan chai latte recipe

Image property of Minimalist Baker

This latte uses a mixture of chai tea, spices and dairy-free milk to create a comforting drink that feels a lot more indulgent than it really is. The use of tea gives it that kick of caffeine, while also boosting your immune system and easing digestion.


2 cups water

1 heaping tbsp loose leaf black tea

2 tbsp whole chai spice blend (use less if ground)

Cane sugar, maple syrup, or other sweetener of choice (to taste)

1 cup unsweetened dairy-free milk (more to taste)

Coconut Whipped Cream (for topping)

1/2 scant cup raw cashews (optional – soaked in cool water overnight or very hot water 1 hour – then drained)


Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep. Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs (amount as original recipe is written // adjust if altering batch size) using a fine mesh strainer. Taste and adjust seasonings as needed, adding more for sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.

For extra creamy texture, add your chai tea mixture + soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. Add more sweetener, ground cinnamon and ground ginger for extra spice. Either reheat briefly on the stovetop or microwave and serve. Heat modestly as the mixture can thicken quite a bit when reheated for too long (due to the cashews). If it gets too thick, thin with more almond milk or water.

Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.

Recipe courtesy of  Minimalist Baker.

Words by Olivia Seed

Sarah Atkinson

Sarah Atkinson

Writer and expert