Chocolate Tea Iced Latte (Vegan)

A Jerry James Stone Recipe




  • 3 cups almond milk
  • 3 cups sugar
  • 1 ½ cups Dutch-processed cocoa powder
  • 1 tablespoon vanilla extract
  • Pinch(s) of salt
  • 1 teaspoon cornstarch (optional)
  • 2 cups almond milk
  • 3 bags Chocolate Rooibos Tea by Numi
  • 2 tablespoons sugar
  • teaspoon vanilla extract
  • vegan whipped cream
Jump to instructions
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • In a small pot, combine 1 cup of almond milk, 3 cups sugar, 1 1/2 cups cocoa, 1 tablespoon vanilla extract, and a pinch of salt.
  • Warm the mixture over medium-low heat and whisk until all of the solids have dissolved. Cocoa likes to get everywhere so start off slowly. You will thank me later.
    Cocoa 3
  • Reduce sauce until it has thickened slightly. Optionally, you can whisk in 1 teaspoon of cornstarch for an even heavier sauce.
  • Let the sauce cool and then transfer it to a squeeze bottle, if you have one.
    Chocolate Syrup Vegan 1
  • In another sauce pan, warm 2 cups of almond milk over medium heat until it begins to steam.
  • Add 3 bags of Numi Chocolate Rooibos tea, remove from heat, cover, and let steep for 5 minutes. Then strain the bags.
  • Drizzle the chocolate down the insides of two glasses.
  • Overfill both glasses with crushed ice.
  • Pour in the tea infused almond milk, top with vegan whipped cream, and drizzle more chocolate sauce on top. Enjoy!
  • Chocolate Tea Iced Latte Vegan 2 1