DIVINE COFFEE RECIPES

Ingredients:
– 1 cup strong brewed Divine Roast Vanilla Radiant Coffee, chilled
– 3/4 cup oat milk
– 2 tbsp vegan caramel syrup
– Ice
– Optional: coconut whip & extra caramel drizzle

Instructions:
1. Fill a glass with ice.
2. Pour in the caramel syrup, followed by chilled coffee.
3. Top with oat milk and stir gently.
4. Garnish with coconut whip and caramel drizzle if desired.

Ingredients:
– 2 cups brewed Eastern Ember Divine Roast Coffee
– 2 tsp agar agar powder
– 2 tbsp sugar
– Vegan whipped cream or coconut cream for topping

Instructions:
1. In a saucepan, bring coffee and sugar to a simmer.
2. Whisk in agar powder and boil for 2–3 minutes.
3. Pour into a dish and let set in fridge for 1 hour.
4. Cut into cubes and serve in glasses with plant based milk.

Ingredients:
– 1/2 cup long grain white rice
– 1 1/2 cups water (for soaking)
– 1 cup plant milk
– 1/2 cup cold brewed Divine Roast Mexican Chocolate Coffee
– 1/2 tsp cinnamon
– 2 tbsp maple syrup

Instructions:
1. Soak rice in water overnight.
2. Blend soaked rice with plant milk and cinnamon. Strain.
3. Mix with cold brew coffee and maple syrup. Serve over ice.

Ingredients:
– 2 frozen bananas
– 1 tbsp almond butter
– 1/4 cup plant milk
– 2 tbsp brewed Caramel Bliss Coffee (cooled)
– 2 tbsp date caramel or maple syrup
– Pinch of sea salt

Instructions:
1. Blend bananas, almond butter, and milk until creamy.
2. Swirl in coffee and caramel.
3. Top with sea salt. Serve immediately or freeze 10 mins for firmer texture.

Ingredients:
– Vanilla cake cubes (from any plant-based vanilla cake recipe)
– 3/4 cup strong brewed Italian Roast Coffee, cooled
– 1 tbsp maple syrup
– 1 tbsp coffee liqueur or rum (optional)
– 1 cup soaked cashews
– 1/2 block silken tofu
– 1/4 cup maple syrup
– 1/4 cup plant milk
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– Cocoa powder for dusting

Instructions:
1. Make the cream by blending soaked cashews, tofu, maple syrup, milk, lemon juice, and vanilla until smooth.
2. Cut vanilla cake into cubes. Mix coffee, maple syrup, and liqueur to make the soak.
3. In jars or cups: layer cake cubes, drizzle with coffee soak, then cream. Repeat.
4. Chill 2–4 hours. Dust with cocoa before serving.