I’m a sucker for those super decadent, sugary drinks from my coffee shop. My obsession started when I was a senior in high school when I would get caramel lattes with an extra dollop of whip cream and the most epic drizzle of salted caramel.
Indulgent. Super indulgent. And, I drank them almost daily. They were so sweet and put a little pep in my step and even Jaryd knew that no matter how annoyed/mad/upset I was, caramel lattes were a surefire way to cheer me up.
But, as the years passed the intense sugar rush from said caramel lattes began to wear on me. I’d get headaches and bellyaches. I slowly but surely started switching and swapping various ingredients so that I could get all the delicious flavor but without that hard crash.
I’m pretty sure I would go into some sort of shock if I went back to my coffee shop days.
One of my favorite ways to make a latte is this Dairy Free Cashew Mocha Latte! You use cashew milk and cashew butter to give it a frothy creaminess, the agave nectar (maple syrup, coconut nectar, or honey works) adds a touch of sweetness, and the cocoa powder adds that rich mocha to it.
Oh! And the coffee is always the best part 🙂
So let me show you real quick how to make this Dairy Free Cashew Mocha Latte. I know it’s going to be your new favorite coffee bev and seriously make you rethink that sugar-infused coffee drink that you usually get.
Add all of the ingredients into a blender. Blend on high for about 30 seconds. Pour into a mug and enjoy! Easy, simple, and only a few steps more than your typical coffee routine.
- 8 oz. hot coffee or espresso
- 2 oz. cashew milk
- 1 + 1/2 Tbsp. maple syrup
- 1 + 1/2 Tbsp. cocoa powder
- 1 Tbsp. cashew butter
- Add all of the ingredients into a blender.
- Blend on high for about 30 seconds.
- Pour into a mug and enjoy!
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!