Cashew Golden Milk Lattes
Prep
5m
Cook
5m
Total
10m
This creamy and fragrant Cashew Golden Milk Latte is a delicious and healthy dairy-free alternative to traditional lattes. Blending raw or roasted cashews with water, turmeric, cinnamon, ginger, honey, and a pinch of salt creates a warm and comforting drink with a rich, golden color and a subtly nutty flavor.
Ingredients
4 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 250kcal 12%
-
Fat 10g 15%
-
Saturated Fat 2g 10%
-
Carbohydrates 30g 10%
-
Fiber 2g 8%
-
Sugar 18g 36%
-
Protein 5g 10%
-
Cholesterol 0mg 0%
-
Sodium 30mg 1%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
The golden milk lattes will separate – that is to be expected – so just keep em in jars with lids so you can give it a good shake up before drinking. These keep in the fridge for about 5 days.
Single Serving Version: Blend up the following – 1.5 cups of water, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, small slice of fresh ginger, 1 tablespoon honey, tiny pinch of salt, 1/4 cup cashews.
Personally I prefer these cold, straight out of the fridge! When you heat this mixture, it will thicken. So if you want it hot, my recommendation would be to just make it single-serving and use with hot water (kind of like the cashew coffee) so you don’t have to do any reheating.
Many blenders don’t have the capacity for 6 cups of liquid, so usually I blend everything up with half of the water and then just do a quick blitz with the remaining water once everything is well-combined. If you don’t have a high-powered blender, I recommend running the liquid through a nut milk bag or similar to filter out any chunks that get left behind.
Naturally there will be some “grit” in the bottom of the mug or glass. No big deal. It’s just cinnamon and ginger remnants.
Single Serving Version: Blend up the following – 1.5 cups of water, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, small slice of fresh ginger, 1 tablespoon honey, tiny pinch of salt, 1/4 cup cashews.
Personally I prefer these cold, straight out of the fridge! When you heat this mixture, it will thicken. So if you want it hot, my recommendation would be to just make it single-serving and use with hot water (kind of like the cashew coffee) so you don’t have to do any reheating.
Many blenders don’t have the capacity for 6 cups of liquid, so usually I blend everything up with half of the water and then just do a quick blitz with the remaining water once everything is well-combined. If you don’t have a high-powered blender, I recommend running the liquid through a nut milk bag or similar to filter out any chunks that get left behind.
Naturally there will be some “grit” in the bottom of the mug or glass. No big deal. It’s just cinnamon and ginger remnants.
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