Cozy Vegan Gingerbread Latte
A cozy vegan gingerbread latte made in the blender! This latte is made with cashews, dates, molasses, coffee and a few holiday spices. A delicious and nutritious holiday drink.
- 3 cups prepared coffee, hot
- 1/4 cup cashews, raw or dry roasted, unsalted
- 3 Medjool dates, pitted
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- 1/8 teaspoon nutmeg, ground
- Small pinch of clove, ground
Prepare your coffee using your preferred method (see notes).
Add all the ingredients to a high-speed blender. Add the hot coffee. Blend until smooth, about 15-30 seconds. Taste and adjust as needed. Serve immediately.
Adjust the latte to taste. Add more or less dates, more spices, etc. I tried this recipe with 1/2 a teaspoon of ginger and it was good, but it definitely had a ginger kick.
You can add a small amount of steamed oat milk on top for extra creaminess. Just keep in mind that it will dilute the flavors.
I prepare the coffee using a French press or by making an Americano with our espresso machine. Use your preferred method.
To make it nut-free, try using 2 tablespoons of sunflower seed butter instead of the cashews.
If your blender is on the weak side, try soaking the dates and cashews overnight. Or substitute them with 2 tablespoons of maple syrup and 2 tablespoon of nut or seed butter to taste.