Description

This Cashew and Date Iced Latte is a delightful, creamy vegan coffee beverage that combines the natural sweetness of medjool dates and the rich creaminess of raw cashews. Perfect for a refreshing and energizing drink, this recipe uses a homemade cashew-date milk blended smoothly with espresso and cinnamon for a flavorful twist on a classic iced latte.

Ingredients

Scale

Cashew-Date Milk

½ cup raw cashews
2 medjool dates, pits removed
1 ¼ cup boiling water
⅛ teaspoon ground cinnamon

For the Latte

2 shots espresso
2 cups ice cubes

Instructions

Soak Cashews and Dates: Combine the raw cashews and pitted medjool dates in a medium bowl. Cover them with boiling water and let the mixture sit for about 30 minutes until the water cools and the ingredients soften, which will help create a creamy and sweet milk base.
Blend the Milk: Pour the soaked cashews, dates, and water into a blender. Add the ground cinnamon and blend on high speed until the mixture is completely smooth and combined, resulting in a luscious cashew-date milk.
Prepare Glasses: Fill two glasses with ice cubes to chill the latte perfectly.
Add Espresso Shots: Pour one shot of freshly brewed espresso into each glass over the ice.
Combine and Serve: Divide the freshly blended cashew-date milk evenly between the two glasses. Stir gently to combine with the espresso and enjoy your refreshing iced latte.

Notes

To enhance creaminess, soak cashews longer if time permits, up to 1 hour.
Adjust sweetness by adding more or fewer dates depending on preference.
If you don’t have an espresso machine, strong brewed coffee can be used as a substitute.
For a vegan version, ensure the espresso is made without any milk additions.
Freshly ground cinnamon can be substituted for pre-ground for more intense flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Beverage
Method: Blending
Cuisine: American

Keywords: Cashew iced latte, vegan iced coffee, dairy-free latte, cashew milk, date sweetened beverage, iced espresso drink