Iced Vanilla and Cinnamon Cashew Milk Latte

If you don't already know, I'm currently obsessed with cashews. Cashew cream and milk are staples in vegan diets for their ability to replace dairy in recipes. Today, I am focusing on creating a sweet and fun twist on your traditional iced latte, featuring a vanilla and cinnamon cashew milk.

The milk is super easy to prepare, and only requires a few ingredients including: cashews, filtered water, vanilla extract, and cinnamon. In this recipe, I use a sieve to strain the milk which creates a smooth and creamy texture. 

If you don't have an espresso machine, no worries! You can use the milk in your coffee as a creamer. 

Iced Vanilla & Cinnamon Cashew Milk Latte

Servings: 1 latte

Ingredients

• 1/2 cup of cashews (soaked overnight)

• 1 1/2 cups of filtered water

• 1 teaspoon of vanilla extract

• 1/2 teaspoon of ground cinnamon

• 2 teaspoons of agave syrup

• 2 ounces of espresso

• 1 cup of ice

Instructions

1. Blend the cashews and filtered water until smooth, about two minutes. Then, add the vanilla and cinnamon and blend.

2. Using a medium bowl and sieve, slowly pour milk into the sieve over the bowl and use a spatula to press the milk out of the pulp. Continue until only pulp remains in the sieve. Set aside.

3. Add agave to the bottom of a large glass, then add espresso shots and stir. Add 1 cup of milk to the glass, then add ice. Dust with cinnamon, and enjoy with a fun straw!