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.
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
1/4cupcashews,raw or dry roasted, unsalted
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.