Creamy Cashew Gingersnap Lattes {vegan}
Serves 210 mins prep0 mins cook
Spicy, creamy, vegan gingersnap lattes can be yours in minutes with ingredients you probably have in your pantry.
0 servings
What you need
cup brewed coffee
cup salted cashews
tsp ground ginger
tsp ground cinnamon
pinch allspice
tsp vanilla extract
Instructions
0 In the pitcher of a high-speed blender, combine about two-thirds of the brewed coffee with the cashews, brown sugar, ginger, cinnamon, allspice, and vanilla. Blend, starting on low and increasing the speed to medium-high or high until the coffee is smooth and frothy, 2-3 minutes total. Add in the remaining coffee and blend again. Pour into large mugs and dust with cinnamon if you like. Leftover coffee is lovely the next day served chilled or over ice. Reheated, the coffee tends to thicken, so we like it best when made fresh.View original recipe