Simple, practical, and full of everyday flavour, Vegan Hazelnut Macchiato is a vegan, vegetarian American drink made with almond milk or other non dairy milk, dates, and chocolate hazelnut butter in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- For a hot macchiato, heat up the blended mixture to desired temperature and serve.
- Top with whipped coconut cream and vegan caramel sauce.
To make Date hazelnut Caramel:
- 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.
