Caffeine and Dairy-Free “Latte”

Makes about 2 glasses


1 heaped tbsp Dandy Blend Herbal Coffee (made from dandelion root)

1 tsp Peruvian Harvest Raw Gelatinized Maca Powder (optional)

1 tsp Peruvian Harvest Yacon Root Powder (optional)

1/2 tsp Wilderness Poets Pure Vanilla Powder (optional)

Pinch Himalayan Sea Salt

2 ½ Cups Filtered Water

1/3 cup Organic Raw Almond/Brazil Nuts/Cashew

low G.I. sweeteners to taste (e.g. coconut sugar or yacon syrup)

Blend nuts in a high speed blender (like Blendtec) with water first, strain with a nut milk bag or chesse cloth bag to achieve smooth consistency.

Put other ingredients into the vegan “milk” base in blender and blend briefly.



1. To save time, you may use hempseed instead of nuts and skip straining.  (You may still strain hempseeds but they are softer than nuts and easier to skip the straining step)  You can try it in a regular blender.

2. If you do not own a high speed blender, you will need a coffee grinder to grind the nuts first.

3. Make a “mocca” by mixing raw cacao powder with dandelion coffee powder.

4 Mesquite adds a rich malty gentle sweetness and vanilla creates the “milky” sweetness.

5. You can sweeten with dates (while making milk base and strain), coconut palm sugar, or other low glycemic sweeteners like yacon syrup (pre-biotic).

Dandy Blend “coffee” is liver and kidney cleansing as well as generally alkalizing for the body.  Maca is a Peruvian superfood known for its hormonal balancing properties and aphrodisiac effects.  Mesquite gives the drink a malty richness, is gently sweet and complements the Maca taste.