Roots, Herbs, and Ritual: Coffee Alternatives

There are seasons in life when coffee is not the right companion. Pregnancy, breastfeeding, or simply a body asking for a slower rhythm does not mean giving up the ritual of a warm, complex cup. These drinks are rooted in tradition, low in caffeine or none at all, and built around the same idea we apply to coffee: balance, proportion, and attention to origin.

Each recipe is written in grams and millilitres so you can repeat it without guessing. Treat them as starting points, then adjust to your own taste.

🌿 Matcha Latte

Awaken. Stir. Glow.

• 2 g matcha (about 1 level teaspoon)
• 60 ml water at 60°C
• 200 ml milk, steamed to 65°C
• Optional: 5–10 g honey or 1 drop vanilla extract

Whisk the matcha with the water until fully dissolved and slightly frothy. Pour in the steamed milk slowly. Sip while it is still bright.

🔥 Hojicha Latte

Toasted. Cozy. Grounded.

• 2 g hojicha powder (about 1 teaspoon)
• 60 ml water at 80°C
• 200 ml steamed milk
• Optional: 5 g maple syrup or coconut sugar

Hojicha is roasted, so it can take hotter water than matcha. Whisk the powder into the water, then add the milk.

🍚 Genmaicha Latte

Nutty. Light. Underrated.

• 5 g genmaicha loose leaf (or 1 sachet)
• 180 ml water at 80°C
• 120 ml steamed milk
• Optional: 5 g brown sugar or a tiny pinch of salt

Steep for 3–5 minutes, then strain. Add milk to the brewed tea. The salt lifts the toasted rice note without making it salty.

✨ Golden Latte

Spiced. Glowy. Dreamy.

• 1/2 tsp turmeric powder (about 1.5 g)
• 1/4 tsp cinnamon
• 1/4 tsp ginger powder
• Small crack of black pepper
• 240 ml warm milk of choice
• 10 g maple or date syrup

Warm the milk with the spices, whisking well. The pepper helps carry the turmeric. Sweeten at the end.

🍫 Cacao Latte

Chocolate. Earthy. Energizing.

• 10 g raw cacao powder (about 1 tablespoon)
• 60 ml hot water
• 180 ml steamed milk
• Optional: 1/2 tsp cinnamon, 1/2 tsp maca, or 5 g honey

Make a paste with the cacao and hot water first, then pour in the milk. This prevents clumping and gives a smoother texture.

🌱 Chicory Latte

Roasty. Deep. Decaf.

• 1 tbsp roasted chicory granules (about 6 g)
• 240 ml water at 95°C
• 120 ml hot plant milk
• Optional: pinch of nutmeg or 5 g hazelnut syrup

Brew or steep the chicory for 5–7 minutes, then strain. Top with milk. It carries a dark, almost coffee-like bitterness.

🌼 Dandelion Latte (Dandy Blend style)

Mineral-rich. Mellow. Malty.

• 3 g Dandy Blend powder (about 1 teaspoon)
• 240 ml hot water
• 60 ml steamed milk
• Optional: 2 drops vanilla extract

Stir the powder into the water until fully dissolved, then add the milk. It dissolves cleanly, so no straining is needed.

🍯 Carob Mocha

Cocoa-like. Smooth. Sweet.

• 5 g carob powder (about 1 teaspoon)
• 5 g cocoa powder (optional, about 1 teaspoon)
• 60 ml hot water
• 180 ml hot milk
• Optional: pinch of cinnamon or vanilla

Make a thin paste with the powders and hot water, then whisk in the milk. Carob is naturally sweeter than cocoa, so taste before adding sugar.

🌑 Roasted Fig Brew

Dark. Fruity. Unexpected.

• 15 g dried figs, lightly roasted or chopped
• 240 ml water at 90°C
• 120 ml steamed milk
• Optional: 5 g hazelnut syrup

Steep the figs for 8–10 minutes, then strain and press them gently. Top with milk. The result is darker than you expect.

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A note on ratios: the standard 2 g powder to 60 ml water, then 200 ml milk, is a useful baseline for most powdered drinks. It keeps the flavour present without turning the cup into a dessert. From there, lengthen with more milk or intensify with less.