The one thing I miss about being vegan is coffee drinks. You would be surprised how many drinks has some kind or dairy product in it. I had the blessing of coming across Cara's blog called Forks and Beans that has an amazing set of recipes that are vegan and gluten free. Her Vegan Raspberry White Chocolate Mocha (say that three times fast) recipe is perfect for this Fall weather.

1 cup of strongly brewed coffee

Ingredients for White Chocolate Milk:
2 cups of non dairy milk (almond, soy, your preference)
3 table spoons of non dairy white chocolate chips

Ingredients for Raspberry Sauce:
1/4 cup of water
1/4 sugar 
1/2 cup or frozen raspberries

For Raspberry Sauce:
Dissolve sugar and water in a low-medium heat in a small saucepan. Stir often.
Add raspberries until melted and warmed.
Place into a high speed blender and mix until smooth.
Set aside.

For White Chocolate Milk:
Throw together non-dairy chocolate chips and milk in a small saucepan.
Gently warm the chips in a medium warm heat.
Whisk continuously until completely melted and warmed, then remove from heat.

To Assemble Cup:
Add 2 table spoons of the raspberry sauce to the bottom of the cup.
Add approximately 1/3 cup of coffee to the cup; Whisk together.
Add 2/3 cup of the non-dairy White Chocolate Milk and whisk.
Add the remainder of the raspberry sauce or add a non-dairy whip cream.


Let me know how much of you guys tried this out and enjoyed it.