Homemade dairy-free cashew milk latte is a delicious alternative to expensive coffee shop beverages - not to mention much kinder on your pocket book.
Made with freshly made cashew milk and strongly brewed coffee, enjoy it plain or get creative with your favorite sweetener including, honey, agave nectar, coconut sugar,vanilla or almond flavoring, and top it with a drizzle of caramel or a dusting of cinnamon.
For an iced latte, simply make the latte as directed, fill a glass with ice, top it with the latte and stir.
You can also use cashew milk in smoothies, breakfast cereals, and other coffee drinks. Cheers!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 5 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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- 4 cups filtered water
- 1 cup cashews, soaked
- 2 medjool date optional
- 1 1/2 cup espresso or strongly brewed coffee
Ingredients
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- Soak the cashews in water in a small bowl for 10 minutes. Drain, rinse and transfer to a high-speed blender.
- Add 4 cups of filtered water and dates and blend on high for 30 seconds.
- Transfer milk to a container and refrigerate unused milk for 2 to 3 days.
- Heat 1 1/2 cups cashew milk in a small pan over low heat just until it begins to simmer. Cashew milk will burn if it is overcooked. If you want your latte sweetened, add 2 tablespoons of honey, agave nectar, syrup, or the sweetener of your choice.
- Fill a mug half way with freshly brewed coffee. Fill the mug to the top with the heated cashew milk.
- Top with cinnamon, coconut sugar, or enjoy as it is.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com