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Five caffeine-free moringa lattes — one for every mood and, more usefully, every hour of the day. No jitters, no 4 p.m. cut-off, no deciding between a warm drink and a decent night’s sleep.
The latte habit is a good one. The caffeine that usually comes with it is the part that stops being helpful after lunch. Moringa solves that neatly: the leaf is naturally caffeine-free, so a moringa latte is something you can make at 9 a.m. or 9 p.m. and it behaves the same way both times.
It also brings something to the cup. Dried moringa leaf is a natural source of calcium, iron, vitamin A and vitamin C, plus 47 antioxidant compounds and all nine essential amino acids. It tastes green — spinach-like, faintly peppery — which is why it works so well against cocoa, spice and citrus, all of which appear below.
A note on technique
Two things make the difference between a good moringa latte and a gritty one:
- Make a paste first. Whisk the powder with a tablespoon or two of hot liquid into a smooth slurry before you add the rest. Dropping dry powder into a full cup guarantees lumps.
- Do not boil it. Moringa powder is heat-sensitive; scalded milk (just below a simmer) keeps the colour bright and the flavour sweet rather than bitter.
1. Whipped Moringa Chocolate Latte
Serves 2 · 10 minutes · the richest of the five, and the best introduction if you are new to the flavour — the cocoa carries the green note completely.
Ingredients
- 1 1/2 cups coconut milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp moringa powder
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp dark chocolate chips
- Whipping cream, to finish
- Mini marshmallows (optional)
Method
Heat the coconut milk in a saucepan until it steams — do not let it boil. Whisk in the cocoa, moringa, maple syrup, vanilla and salt until completely smooth. Add the chocolate chips and stir until they melt. Pour into two cups, top with whipped cream, and garnish with marshmallows if you are in that sort of mood. Serve hot.
2. Warm Moringa Chai Latte
Serves 1 · 10 minutes · a proper spiced chai without the black tea — the cardamom and clove do all the heavy lifting.
Ingredients
- 1 cup water
- 2 moringa tea bags
- 3 whole cloves
- 1/4 tsp ground cardamom
- 1 pinch of ground nutmeg
- 1 cup milk (dairy or oat)
- Honey, to taste
Method
Bring the water to a boil, then take it off the heat and add the tea bags, honey, cloves, cardamom and nutmeg. Let it steep and simmer very gently for about five minutes. Add the milk, bring it back to just below boiling, then strain through a sieve into your cup. Serve hot.
3. Iced Moringa Berry Latte
Serves 1 · 5 minutes · thick, tart and pink-green. Closer to a thin smoothie than a classic latte, and all the better for it in July.
Ingredients
- Ice cubes, as desired
- 1 cup blueberries
- 1 cup chopped strawberries
- 1 cup Greek yoghurt
- 1/4 cup milk of choice
- 1 tsp moringa powder
- 1 tbsp honey
Method
Blend the milk and moringa powder together first so the powder disperses, then add the berries, yoghurt, honey and ice. Blend until thick and smooth. Pour into a tall glass and drink while it is cold — the colour is at its best in the first few minutes.
4. Chilled Golden Moringa Latte
Serves 1 · 5 minutes · turmeric, ginger and cinnamon over ice. Warming spices in a cold glass, which sounds wrong and tastes right.
Ingredients
- Ice cubes, as desired
- 1 cup oat milk
- 1/2 tsp ground turmeric
- A pinch of ground cinnamon
- A thumb of fresh ginger, peeled
- 1 tsp moringa powder
- 1–2 dates, pitted
Method
Blend everything except the ice until completely smooth — the dates need a good 30 seconds. Pour over ice, and run a milk frother through the top if you want foam. A crack of black pepper is traditional alongside turmeric and worth trying.
5. Pumpkin Spice Moringa Latte
Serves 1 · 5 minutes · the autumn one. All of the pumpkin spice, none of the espresso, so it works as an after-dinner cup.
Ingredients
- 1 tsp pumpkin spice blend
- 1 tsp moringa powder
- 1 tbsp cocoa powder
- Stevia or sweetener, to taste
- 2–3 tbsp hot water
- 1 cup unsweetened vanilla almond milk
Method
Combine the pumpkin spice, moringa, cocoa, sweetener and hot water in your cup and stir into a smooth paste. Warm the almond milk until it steams, pour it over the paste, and stir well. Serve hot, with a dusting of extra spice on top.
Which one to make when
- Morning: the chai or the golden latte — spiced and awake-tasting without any caffeine.
- Hot afternoon: the iced berry latte, blended and cold.
- After dinner: the chocolate or the pumpkin spice, both of which drink like dessert and neither of which will keep you up.
We value your safety and encourage you to practice safe food preparation habits. Please visit our Food Safety resource for more information before trying to recreate any of our recipes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
