Black Forest Latte (Coffee-Free Cherry Chocolate Latte) Black Forest Latte (Coffee-Free Cherry Chocolate Latte)

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Black Forest Latte (Coffee-Free Cherry Chocolate Latte)

By Jessi's Kitchen

Coffee-Free Black Forest Latte combines rich chocolate, homemade cherry syrup, dairy-free Original Milk and Teeccino Instant French Roast for a creamy iced latte with all the flavor of coffee—without the coffee.

Recipe by Jessi's Kitchen (@jessiskitchen)

Prep Time15 minutes
Cook Time15 minutes
ServingsServes 1
DifficultyEasy

Ingredients:

  • — Cherry Syrup —
  • 16 oz cherries, frozen
  • ⅓ cup cane sugar
  • ½ cup water
  • 2 tsp vanilla extract
  • — Black Forest Latte —
  • 2 tsp Teeccino Instant French Roast Herbal Coffee
  • ¾ cup corn milk
  • 1 Tbsp chocolate syrup (store-bought or homemade)
  • 2 Tbsp cherry syrup (see recipe above)
  • 2 Tbsp whipped cream (optional)

Steps:

  1. Add the frozen cherries, sugar, and water to a small saucepan and stir to combine. Bring the mixture to a gentle simmer over medium-low heat and cook for about 8-10 minutes, stirring occasionally, until the cherries are very soft.
  2. Remove from the heat and stir in the vanilla. Carefully transfer the cherry mixture to a blender and blend until completely smooth. If mixture is not smooth you can put through a fine-mesh sieve to remove any remaining pieces.
  3. Transfer the syrup to a jar or airtight container and let it cool completely before storing it in the refrigerator until ready to use.
  4. When you are ready to make the latte add the chocolate syrup to a tall glass and fill the glass with ice. Pour in the cherry syrup.
  5. In a separate glass or measuring cup, whisk together the Teeccino Instant French Roast and Maïzly Original Corn Milk until well combined. Pour the mixture over the ice and gently stir to combine. Top with whipped cream or cold foam, if desired, and serve immediately.
Instant French Roast Herbal Coffee

Instant French Roast Herbal Coffee

Intense deep coffee notes with a robust focused body from roasted chicory, wild ramón seeds, and black barley — now instant!

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