This Vegan Hazelnut Macchiato is easy, dairy free recipe. Make it frothy and hot topped with date hazelnut caramel or add ice to make Iced version. Soy-free. Dairy, egg, corn, soy, gluten free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Drink
  • Cuisine: American

Ingredients

  • 1.5 cups almond milk or other non dairy milk
  • 5 dates (soaked in hot water for 15 mins)
  • 1 to 2 Tbsp chocolate hazelnut butter (or hazelnut butter)
  • 1/4 to 1/2 tsp instant coffee/espresso (or prepared espresso to taste)
  • 1/4 tsp vanilla extract
  • a pinch of salt
  • Whipped coconut cream (or other non dairy whipped cream for topping)
  • vegan caramel (or date hazelnut vanilla caramel for topping)

Method

  1. In a blender, add the non dairy milk, pitted and soaked dates, hazelnut butter, coffee, vanilla and salt and blend until until smooth. blend a few cycles so the dates are incorporated well. Add 1 tsp cocoa powder if using plain nut butter.
  2. For a hot macchiato, heat up the blended mixture to desired temperature and serve.
  3. Top with whipped coconut cream and vegan caramel sauce.

To make Date hazelnut Caramel:

  1. Soak 5 to 6 pitted dates in hot water for 15 minutes. Blend with 1 Tbsp of hazelnut butter, 1/4 tsp vanilla extract and a little water to a smooth consistency. Drizzle this on the macchiato before serving

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.