Spicy, creamy, vegan gingersnap lattes can be yours in minutes with ingredients you probably have in your pantry.
Prep Time: 10minutes
3cupsbrewed coffee (see headnote)
1/3cup(45 g) cashews (unsalted and untoasted)
2packed tablespoons (25 g) organic dark brown sugar
¼teaspoonground cinnamon (plus more for sprinkling)
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.
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.