Cashew Milk Lattes

Andrea Bemis ANDREA BEMIS

Have you tried homemade cashew milk? If not, you must! It's so simple to make and turns into the most creamy treat! Try in it a latte like this.

CASHEW MILK

  • 1 cup raw cashews soaked in water for at least 1 hour (not necessary to soak but recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon real maple syrup
  • 3 cups water

LATTE

  • 1 1/2 cups cashew milk
  • 1 cup brewed coffee (preferably strong coffee)
  • 2-3 large Medjool dates, pitted and roughly chopped (skip this if you don’t want any sweetener)
  • 1 teaspoon vanilla extract
  • pinch of ground cinnamon

Serves 2

What to do

  1. Drain the cashews from the soaking water and rinse under cold water. Place in a high speed blender with the rest of the ingredients for the milk and blend on the highest setting of your blender for 1-2 minutes or until the milk is smooth and frothy.
  2. In a small saucepan heat the 1 1/2 cups cashew milk with the dates and bring to a high simmer. Remove from heat and pour into the blender with the vanilla extract. Blend on high until the dates are pureed into the milk.
  3. Divide the coffee between two mugs and top each mug with the frothy milk. Sprinkle with ground cinnamon and enjoy.


Use this recipe as a guide. Adjust measurements and ingredients as necessary. Store cashew milk in an airtight container in the fridge for 4 days. Have fun in the kitchen.

Andrea Bemis

BY ANDREA BEMIS

Andrea started her blog four years ago in an attempt to document life on the 60 acre organic vegetable farm her and her husband were working on in Massachusetts. After back-breaking days spent hunched over the dirt they would return home and cook a meal using all the wonderful produce they were growing. Life was simple and they loved it but after three years of this they began to feel the pull back home to the West where they are now the proud owners and farmers of their own six acre organic vegetable farm in beautiful Parkdale, Oregon.