• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks

    Creamy Cashew Gingersnap Lattes {vegan}

    Published Dec 25, 2017

    Jump to Recipe Print Recipe

    Gingersnap spices, dark brown sugar, and whole cashews blended with hot coffee make the creamiest vegan gingersnap lattes in minutes. 

    rich and Creamy Cashew Gingersnap Lattes {vegan}

    Who else scored a tin (or four) of holiday cookies over the weekend? We've been washing ours down with these cozy gingersnap lattes. These easy peasy drinks are made with the genius method of blending whole raw cashews with hot coffee, plus a touch of sugar and spice, into frothy deliciousness.

    coffee through filter

    Speaking of sweet treats, I've been so chuffed to see all of your TBG / Alternative Baker creations shared to Instagram this season. Thank you so much for tagging your snaps #AlternativeBakerBook and #BojonGourmet – few things make me happier than seeing my recipes put to good use out there! Also, I love answering baking and cooking questions, so please never hesitate to reach out with comments and questions.

    Now back to gingersnap lattes!

    pouring Creamy Cashew Gingersnap Lattes {vegan}

    During a long hike the other weekend I was, as per usual, taking my mind off my aching feet and knees by dreaming of yummy dessert. My thoughts turned to the gluten-free ginger molasses cookies that I posted a few years back. They're to date one of the most-made recipes on this site, particularly around the holidays, and I wanted to revisit the recipe not only because I wanted chewy, spicy cookies in my face NOW, but also because I wanted to see whether they would bake up just as well if made sans xanthan gum. (Spoiler: they did!)

    Jay and I are obsessed with this pumpkin spice latte bit from John Oliver, so as we traipsed through the woods with our dorky trekking poles in hand, we took turns shouting, "Good one Steve! P-S-L!!!" and "Oh shut up, just drink it!" when the idea of gingersnap lattes popped into my nogs. We grabbed some coffee beans from the store on our way home, and that evening I whipped up a batch for, as we've taken to calling it, "après-hike."

    Creamy Cashew Gingersnap Lattes {vegan} in cups

    I first saw this cashew latte method in Katherine's book Love Real Food when I had the pleasure of testing her chai lattes last year. Watching the drink whip up from whole cashews into creamy latte is magic, and I love being able to make a dairy-free drink without having to lug home expensive, perishable fresh almond milk. Lindsay posted a coffee version recently. (And Renee shared a cocoa mint drink made with cashew butter and hemp seed that I'm dying to try.) With the cashew method, there's no need to strain the liquid through a nut milk bag since cashews are so low in fiber, they just melt into the drink. I always have the ingredients in the pantry, which is a good thing as I'm always craving a warm, soothing beverage come winter. We're having a "cold snap" here in San Francisco (which is what we say when it dips below 50ºF at night) and our old heater seems to have given up the ghost, so warm drinks have been de rigueur.

    Same goes for cookies. Gingersnap lattes are even better with actual gingersnaps or gluten-free ginger molasses cookies (shown here) dipped in. I whipped up a batch without the xanthan gum and was pleasantly surprised to notice no difference in the consistency. I'd forgotten how simple the dough is to make, too – just melt the butter and stir everything together, then let the dough chill for an hour or two (or up to several days), roll dough balls in sugar, and bake. The texture is perfectly soft and chewy, with a good balance of spicy/sweet/salty flavors. I've updated the recipe and I'll add some fresh photos in the coming days, too.

    So if you didn't get your cookie fix yet, I'd recommend baking up a batch of gluten-free ginger molasses cookies before new years resolutions come knocking next week. (Unless your new years resolution is simply to ditch gluten and continue eating all the cookies, in which case you're golden.) If you *did* get your cookie fix, maybe just stick with a gingersnap latte...

    two cups of Creamy Cashew Gingersnap Lattes {vegan}

    More Hot Drinks Recipes:

    • Matcha Ginger Affogato
    • Fresh Mint Hot Cocoa with Matcha Marshmallows
    • Honey Vodka & Apple Cider Hot Toddy
    • Vegan Champurrado {Mexican Hot Chocolate Atole}

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these vegan cashew gingersnap lattes, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Creamy Cashew Gingersnap Lattes {vegan}
    4.80 from 5 votes

    Creamy Cashew Gingersnap Lattes {vegan}

    Print Recipe Pin Recipe
    Spicy, creamy, vegan gingersnap lattes can be yours in minutes with ingredients you probably have in your pantry.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Total: 10 minutes
    Servings: 2 servings

    Ingredients

    • 3 cups brewed coffee (see headnote)
    • 1/3 cup (45 g) cashews (unsalted and untoasted)
    • 2 packed tablespoons (25 g) organic dark brown sugar
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cinnamon (plus more for sprinkling)
    • pinch of allspice
    • ½ teaspoon vanilla extract

    Instructions

    • 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.

    Notes

    With inspiration from the chai lattes in Love Real Food and the cashew coffee from Pinch of Yum.
    When I brew the coffee for these, I like a light to medium roast so that the spices in the drink don't get overpowered by a darker roast. I've been using Linea's Decaf Blend, which is made here in SF, but use any coffee that you like the flavor of.
    I use 1/4 cup beans, ground, + 3 cups boiling water, made either in a French press (steeped for 4 minutes) or pourover in my Chemex.
    My blender is this model and I love it! If you don't have a high speed blender, you can soak your cashews for an hour or two ahead of time for a smoother blend.
    Making this with nuts other than cashews will likely mean fibrous bits in your coffee, so substitute at your own risk.
    Nutritional values are based on one of two drinks.

    Nutrition

    Calories: 173kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 13mgPotassium: 316mgFiber: 1gSugar: 13gCalcium: 25mgIron: 1.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    close up of Creamy Cashew Gingersnap Lattes {vegan}

    dunking cookies in Creamy Cashew Gingersnap Lattes {vegan}

    You might also like...

    DrinksDairy-FreeGluten-FreeVeganFallWinterGinger
    « Chestnut Cranberry Blondies {gluten-free}
    Your 5 Favorite Recipes of 2017 + a Recap »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Maja Harder says

      December 26, 2017 at 12:29 am

      Yum! These sound and look like the perfect prechristmas snacks/drinks. Can’t wait to try !
      https://www.bloglovin.com/blogs/maja-harder-18257183

      Reply
      • Alanna says

        February 02, 2018 at 7:26 pm

        Thanks Maja!

        Reply
    2. Jay Doane says

      December 26, 2017 at 10:16 am

      Good one, Alanna!

      Reply
      • Alanna says

        February 02, 2018 at 7:25 pm

        Bahahahaha

        Reply
    3. Madeline Taylor says

      December 26, 2017 at 5:33 pm

      DEFINITELY gonna make this!

      Reply
      • Alanna says

        February 02, 2018 at 7:25 pm

        <3

        Reply
    4. Ashley says

      December 27, 2017 at 7:42 am

      Trying this today! It will pair perfectly with my leftover molasses cookies =)

      Reply
      • Alanna says

        February 02, 2018 at 7:23 pm

        Yes, a perfect pair! <3

        Reply
    5. Melanie says

      January 05, 2018 at 6:55 am

      This is delicious -I was thinking about it from the minute I woke up! It's 5 Weight Watchers points for each cup, but worth every one of them! Very flavorful and delicious. A nice treat on a snowy day.

      Reply
      • Alanna says

        January 11, 2018 at 1:14 am

        Aw, thanks for trying the recipe - so glad it's a hit and worth the points! <3

        Reply
    6. Amanda says

      January 05, 2018 at 3:48 pm

      Where are the mugs from?
      -Amanda

      Reply
      • Alanna says

        February 02, 2018 at 7:22 pm

        The Gardner here in the Bay Area. :)

        Reply
      • hannah says

        December 18, 2018 at 9:38 pm

        I found them online! https://thegardenerstore.com/collections/popular-demand/products/boulder-mugs

        Reply
    7. Lena says

      December 01, 2020 at 4:51 pm

      Do you think this would work with tea? Sounds delicious!

      Reply
      • Alanna says

        December 07, 2020 at 12:20 pm

        Oooh I love that idea! Please let me know if you try. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack