Vegan Honey Lavender Latte

This iced latte recipe uses Lancaster County Coffee Roasters’ Honey Lavender coffee. It’s dairy-free and vegan.

The recipe makes 2 servings.


  • 1½ cups cold Lancaster County Coffee Roasters’ Honey Lavender coffee, chilled until very cold
  • ½ teaspoon vanilla extract
  • Ice
  • A bit of honey for drizzling (leave it off to make it a Vegan treat)
  • Lavender for garnish (yes, of COURSE, it’s optional)
  • Whipped aquafaba – a dairy-free whipped cream substitute – Recipe below


Add ½ teaspoon of vanilla to the well-chilled Lancaster County Coffee Roasters’ Honey Lavender coffee. Pour into 2 tall glasses filled with ice. Top with whipped aquafaba (recipe below). Garnish with a few bits of fresh lavender.

Whipped Aquafaba

Makes 3 cups. Store the unused portion in the refrigerator for up to 24 hours.


  • ¾ cup liquid from a can of chickpeas 
  • 1/8 teaspoon cream of tartar
  • 2/3 cup powdered or confectioners’ sugar


  1. Drain a can of chickpeas and reserve the liquid (3/4 cup) 
  2. Add 1/8 tsp cream of tartar (adds body and stability, so don’t skip it), 2/3 cups of powdered sugar, and 1 teaspoon of vanilla. 
  3. Beat on high with an electric mixer. Needs a lot of speed, so hand mixing won’t really work here. Takes between 3-10 minutes to whip. Whip until soft and frothy, with enough body to mound gently. (Hint: chilling the liquid thoroughly before whipping spends up whipping time.)
Written by Mary Mallis

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