Creamy Cashew Gingersnap Latte {vegan}

Recipe with Cosmo Coffee Terra

Hot coffee mixed with gingersnap spices, brown sugar and cashews makes creamy vegan gingersnap lattes in minutes.

INGREDIENTS

• Cosmo Coffee Terra
• 3 cups freshly brewed coffee
• 1/3 cup (45 g) cashews (unsalted and unroasted)
• 2 heaped tablespoons (25 g) organic brown sugar
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon (plus a little more for sprinkling)
• A pinch of allspice
• ½ teaspoon vanilla extract

HOW IT WORKS

1. Combine the ingredients

Place two-thirds of the freshly brewed coffee into the container of a high-speed blender along with the cashew nuts, brown sugar, ginger, cinnamon, allspice and vanilla. Blend the ingredients on the highest setting until a creamy and even consistency is achieved.

2. Blend until the mixture is smooth

Start blending the ingredients on a low speed and gradually increase the speed to medium-high or high. Blend until the coffee is smooth and frothy - this will take about 2-3 minutes.

3. Add the rest of the coffee

Add the rest of the brewed coffee and blend briefly until everything is well combined.

4. Serve and garnish

Pour the coffee into large cups and sprinkle with a little cinnamon to taste. If there is any left over, you can enjoy it cold the next day or serve it on ice.

Tips

• Do not reheat the coffee as this could cause it to thicken - it tastes best when freshly prepared.
• Choose a light or medium roast, such as Sol or Terra, so that the spices are not overpowered by a darker roast.