Creamy Cashew Gingersnap Latte
Here is the latest in Sweet Bean’s kitchen! Try our spicy, creamy, vegan gingersnap latte. It can be yours in with ingredients you probably have in your home. As always, we would love to see and hear from you about how your own coffee creation.
Creamy Cashew Gingersnap Latte
PREP TIME: 10 minutes
TOTAL: 10 minutes
Ingredients
3 cups brewed coffee
1/3 cup cashews (unsalted and untoasted)
2 packed tablespoons 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.
SERVINGS: 2 serving
Nutrition: Calories: 173kcal Carbohydrates: 19g Protein: 4g Fat: 10g Saturated Fat: 2g Sodium: 13mg Potassium: 316mg Fiber: 1g Sugar: 13g Calcium: 25mg Iron: 1.5mg
